CHAP. 13.—BARLEY: RICE.
Of all the cereals the first that is sown is barley. We shall
state the appropriate time for sowing each kind when we come
to treat of the nature of each individually. In India, there is
both a cultivated and a wild1
barley, from which they make
excellent bread, as well as alica.2
But the most favourite
food of all there is rice,3
from which they prepare a ptisan4
similar to that made from barley in other parts of the world.
The leaves of rice are fleshy,5
very like those of the leek, but
broader; the stem is a cubit in height, the blossom purple,
and the root globular, like a pearl in shape.6