Exactly what this prehistoric food was it is now an impossibility to determine with exactness. Torquemada shows that long after the Romans had obtained the use of wheat they persisted in the sacrificial use of the "nola isla," "farro," and "escanda," forms of wild grain once roasted and ground and made into bread by their forefathers.[504] A similar usage prevailed among the Greeks. Pliny speaks of "the bearded red wheat, named in Latin 'far,'" and tells us that rye was called "secale" or "farrago."[505] The radical "far" is still to be found all over Europe in the word for flour, "farina," "farine," or "harina," while it is also possible that it may be detected in the ever-to-be-honored name of Farragut.[506] In the eight marriage rites described by Baudhâyana, the initiatory oblation in the fourth (that in which the father gives his daughter away) consists of "parched grain." This rite is one of the four which are lawful for a Brahman. The parched grain to be used would seem to be either sesamum or barley, although this is not clear. Vasish_th_a says, chapter 27, concerning secret penances: "He who ... uses barley (for his food) becomes pure."[507] The pages of Brand[508] are filled with references to various forms of cake which seem properly to be included under this chapter. In England there formerly prevailed the custom of preparing "soul cakes" for distribution among visitors to the family on that day and to bands of waifs or singers, who expected them as a dole for praying and singing in the interests of the souls of the dead friends and relatives of the family. On the island of St. Kilda the soul cake was "a large cake in the form of a triangle, furrowed round, and which was to be all eaten that night."[509] In Lancashire and Hertfordshire the cake was made of oatmeal, but in many other parts it was a "seed cake"[510] and in Warwickshire, "at the end of barley and bean seed time, there is a custom there to give the plowmen _froise_, a species of thick pancake."[511] "All-soul cakes" were distributed at time of All Souls' Day. In England and Scotland the old custom[512] was to have a funeral feast, which all friends and relations were expected to attend. Wine, currant cake, meat, and other refreshments, varying according to the fortune of the family, were served liberally. The bread given out was called "arvil-bread." There is no special reason for believing that this could be called a hoddentin custom, except that the writer himself calls attention to the fact that in the earlier times the bread was in the form of "wafers."[513]