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(archangelica Officinalis Hoffm)
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Least Viewed Herbs

Finocchio
Southernwood
(archangelica Officinalis Hoffm)
And There Is Pansies That's For Thoughts
Acorn
Poppy
Bluebell (wild Hyacinth)
Asparagus
Anemone (wood)
House Leek (crassulaceoe)



Barley








Hordeum Vulgare--common Barley--is chiefly used in Great Britain
for brewing and distilling; but, it has dietetic and medicinal
virtues which entitle it to be considered among serviceable
simples. Roman gladiators who depended for their strength and
prowess chiefly on Barley, were called Hordearii. Nevertheless,
this cereal is less nourishing than wheat, and when prepared as
food is apt to purge; therefore it is not made into bread, except
when wheat is scarce and dear, though in Scotland poor people eat
Barley bread. In India Barley meal is made into balls of dough for
the oxen and camels. Pearl Barley is prepared in Holland and
Germany by first shelling the grain, and then grinding it into round
white granules. The ancients fed their horses upon Barley, and we
fatten swine on this grain made into meal. Among the Greeks beer
was known as barley wine, which was brewed without hops, these
dating only from the fourteenth century.

A decoction of barley with gum arabic, one ounce of the gum
dissolved in a pint of the hot decoction, is a very useful drink to
soothe irritation of the bladder, [45] and of the urinary passages.
The chemical constituents of Barley are starch, gluten, albumen,
oil, and hordeic acid. From the earliest times it has been employed
to prepare drinks for the sick, especially in feverish disorders, and
for sore lining membranes of the chest. Honey may be added
beneficially to the decoction of barley for bronchial coughs. The
French make Orgeat of barley boiled in successive waters, and
sweetened at length as a cooling drink: though this name is now
applied in France to a liqueur concocted from almonds.





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