A Catechism of Familiar Things Part 3

CHAPTER II.

CORN, BARLEY, PEARL BARLEY, OATS, RYE, POTATOES, TEA, COFFEE, AND CHOCOLATE.

What is Corn?

Corn signifies a race of plants which produce grain in an ear or head, fit for bread, the food of man; or the grain or seed of the plant, separated from the ear.

What is generally meant by Corn?

In this country, maize, or Indian corn, is generally meant; but, in a more comprehensive sense, the term is applied to several other kinds of grain, such as wheat, rye, barley, oats, &c.

Where was Corn first used?

It is uncertain. The Athenians pretend that it was amongst them it was first used; the Cretans, Sicilians, and Egyptians also lay claim to the same. From the accounts in the Bible, we find that its culture engaged a large share of the attention of the ancient Hebrews.

_Culture_, growth, cultivation. _Hebrews_, the children of Israel, the Jews

Who were the Athenians?

Inhabitants of Athens, the capital city of Greece.

Who were the Cretans?

The inhabitants of Crete, an island of the Archipelago.

Who were the Sicilians?

Inhabitants of Sicily, the largest island of the Mediterranean Sea, now a part of Italy, and separated from the mainland by the Strait of Messina.

Where do the Egyptians dwell?

In Egypt, a country of Africa. It is extremely fertile, producing great quant.i.ties of corn. In ancient times it was called the dry nurse of Rome and Italy, from its furnis.h.i.+ng with corn a considerable part of the Roman Empire; and we are informed, both from sacred and profane history, that it was anciently the most fertile in corn of all countries of the world. The corn of Syria has always been very superior, and by many cla.s.sed above that of Egypt.

For what is Barley generally used?

It is very extensively used for making malt, from which are prepared beer, ale, porter, &c.; in Scotland it is a common ingredient in broths, for which reason its consumption is very considerable, barley broth being a dish very frequent there.

_Ingredient_, a separate part of a body consisting of different materials.

What is Pearl Barley?

Barley freed from the husk by a mill.

What are Oats?

A valuable grain, serving as food for horses. Oats are also eaten by the inhabitants of many countries, after being ground into meal and made into oat cakes. Oatmeal also forms a wholesome drink for invalids, by steeping it in boiling water.

What are the uses of Rye?

In this and some other countries it is much used for bread, either alone or mixed with wheat; in England princ.i.p.ally as food for cattle, especially for sheep and lambs, when other food is scarce in winter.

Rye yields a strong spirit when distilled.

_Distilled_, subjected to distillation--the operation of extracting spirit from a substance by evaporation and condensation.

Of what country is the Potato a native?

Potatoes grew wild in Peru, a country of South America; whence they were transplanted to other parts of the American continent, and afterwards to Europe. The honor of introducing this useful vegetable into England is divided between Sir Francis Drake, in 1580, and Sir Walter Raleigh, in 1586, some ascribing it to the former, and others to the latter. It is certain they were obtained from Virginia in the time of Raleigh; they were cultivated only in the gardens of the n.o.bility, and were reckoned a great delicacy. They now const.i.tute a princ.i.p.al article of food in most of the countries of Europe and America; in Ireland, they have long furnished nearly four-fifths of the entire food of the people.

What part of the plant is eaten?

The root, which, when roasted or boiled, affords a wholesome and agreeable meal.

What is Tea?

The leaves of an evergreen shrub, a native of China and j.a.pan, in which countries alone it is extensively cultivated for use. The tea-plant was at one time introduced into South Carolina, where its culture appears to have been attended with but little success. It may yet become a staple production of some portions of the United States.

_Evergreen_, retaining its leaves fresh and green through all seasons.

How is it prepared for use?

By carefully gathering the leaves, one by one, while they are yet small, young, and juicy. They are then spread on large flat iron pans, and placed over small furnaces, when they are constantly s.h.i.+fted by the hand till they become too hot to be borne.

What is next done?

They are then removed with a kind of shovel resembling a fan, and poured on mats, whence they are taken in small quant.i.ties, and rolled in the palm of the hand always in one direction, until they cool and retain the curl.

How often is this operation repeated?

Two or three times, the furnace each time being made less hot. The tea is then placed in the store-houses, or packed in chests, and sent to most of the countries in Europe and America.

Describe the appearance of the Tea-tree.