The bean, again, first appears in leaf, and then throws out a stalk, which has no articulations[112] upon it. The other leguminous plants have a tough, ligneous stalk, and some of them throw out branches, the chick-pea, the fitch, and the lentil, for instance. In some of the leguminous plants, the pea, for example, the stem creeps along the ground, if care is not taken to support it by sticks: if this precaution is omitted, the quality is deteriorated. The bean and the lupine are the only ones among the leguminous plants that have a single stem: in all the others the stem throws out branches, being of a ligneous nature, very thin, and in all cases hollow. Some of these plants throw out the leaves from the root, others at the top.[113] Wheat, barley, and the vetch, all the plants, in fact, which produce straw, have a single leaf only at the summit: in barley, however, this leaf is rough, while in the others it is smooth. * * * In the bean, again, the chick-pea, and the pea, the leaves are numerous and divided. In corn the leaf is similar to that of the reed, while in the bean it is round, as also in a great proportion of the leguminous plants. In the ervilia[114] and the pea the leaf is long,[115] in the kidney-bean veined, and in sesame[116] and irio the colour of blood. The lupine and the poppy are the only ones among these plants that lose[117] their leaves.
The leguminous plants remain a longer time in flower, the fitch and the chick-pea more particularly; but the bean is in blossom the longest of them all, for the flower remains on it forty days; not, indeed, that each stalk retains its blossom for all that length of time, but, as the flower goes off in one, it comes on in another. In the bean, too, the crop is not ripe all at once, as is the case with corn; for the pods make their appearance at different times, at the lowest parts first, the blossom mounting upwards by degrees.
When the blossom is off in corn, the stalk gradually thickens, and it ripens within forty days at the most. The same is the case, too, with the bean, but the chick-pea takes a much shorter time to ripen; indeed, it is fit for gathering within forty days from the time that it is sown. Millet, panic, sesame, and all the summer grains are ripe within forty days after blossoming, with considerable variations, of course, in reference to soil and weather. Thus, in Egypt, we find barley cut at the end of six months, and wheat at the end of seven, from the time of sowing. In Hellas, again, barley is cut in the seventh month, and in Peloponnesus in the eighth; the wheat being got in at a still later period.
Those grains which grow on a stalk of straw are enclosed in an envelope protected by a prickly beard; while in the bean and the leguminous plants in general they are enclosed in pods upon branches which shoot alternately from either side. The cereals are the best able to withstand the winter, but the leguminous plants afford the most substantial food. In wheat, the grain has several coats, but in barley,[118] more particularly, it is naked and exposed; the same, too, with arinca,[119] but most of all, the oat. The stem is taller in wheat than it is in barley, but the ear is more bearded[120] in the last. Wheat, barley, and winter-wheat[121] are threshed out; they are cleaned, too, for sowing just as they are prepared for the mill, there being no necessity for parching[122] them. Spelt, on the other hand, millet, and panic, cannot be cleaned without parching them; hence it is that they are always sown raw and with the chaff on. Spelt is preserved in the husk, too, for sowing, and, of course, is not in such case parched by the action of fire.
CHAP. 11.—SPELT.
Of all these grains barley is the lightest,[123] its weight rarely exceeding fifteen pounds to the modius, while that of the bean is twenty-two. Spelt is much heavier than barley, and wheat heavier than spelt. In Egypt they make a meal[124] of olyra,[125] a third variety of corn that grows there. The Gauls have also a kind of spelt peculiar to that country: they give it the name of “brace,”[126] while to us it is known as “sandala:” it has a grain of remarkable whiteness. Another difference, again, is the fact that it yields nearly four pounds more of bread to the modius than any other kind of spelt. Verrius states that for three hundred years the Romans made use of no other meal than that of corn.
CHAP. 12.—WHEAT.
There are numerous kinds of wheat which have received their names from the countries where they were first produced. For my part, however, I can compare no kind of wheat to that of Italy either for whiteness or weight, qualities for which it is more particularly distinguished: indeed it is only with the produce of the more mountainous parts of Italy that the foreign wheats can be put in comparison. Among these the wheat of Bœotia[127] occupies the first rank, that of Sicily the second, and that of Africa the third. The wheats of Thrace, Syria, and, more recently, of Egypt, used to hold the third rank for weight, these facts having been ascertained through the medium of the athletes; whose powers of consumption, equal to those of beasts of burden, have established the gradations in weight, as already stated. Greece, too, held the Pontic[128] wheat in high esteem; but this has not reached Italy as yet. Of all the varieties of grain, however, the Greeks gave the preference to the kinds called dracontion, strangia, and Selinusium, the chief characteristic of which is a stem of remarkable thickness: it was this, in the opinion of the Greeks, that marked them as the peculiar growth of a rich soil. On the other hand, they recommended for sowing in humid soils an extremely light and diminutive species of grain, with a remarkably thin stalk, known to them as speudias, and standing in need of an abundance of nutriment. Such, at all events, were the opinions generally entertained in the reign of Alexander the Great, at a time when Greece was at the height of her glory, and the most powerful country in the world. Still, however, nearly one hundred and forty-four years before the death of that prince we find the poet Sophocles, in his Tragedy of “Triptolemus,” praising the corn of Italy before all others. The passage, translated word for word, is to the following effect:—
“And favour’d Italy grows white with hoary wheat.”