RYE

(Ger. roggen; Du. rog, rogge), according to a native of Crete; but it is very doubtful if it be found wild in any country. It has been cultivated from time immemorial, and is considered as coming nearer in Its properties to wheat than any other grain. It is more common than wheat in many parts of the Continent; being a more certain crop, and requiring le culture and m mure. It is the bread corn of Germany and Ru ia. In Britain it li now very little grown, being no longer a bread corn; and therefore of le value to the farmer than barley, oats, or peas. [s. 1093]