It was oatmeal that supported the Norsemen who conquered Normandy and England, and who even dominated the Mediterranean. The Swedes of Gustavus Adolphus and the Danes of Canute also lived mainly upon oatmeal and porridge. It is true that in England oats are abandoned to the horses, but those horses are the best in the world. There can, of course, be no question as to whether the Scotch or English are the best! The history of Wheat is a very complicated one; there are a great number of varieties and sub-species, all closely allied to our ordinary wheat, and difficult to distinguish from it. One variety occurs as a wild plant from Mesopotamia, near Ararat, over Servia, the Crimea, and as far as Thessaly, where entire hills are covered by it. This grain seems to have been cultivated at Troy, for Dr. Schliemann has found it at Hissarlik. It was, however, in cultivation long before the days of Achilles; it was grown by the Stone Age people, who lived in the lake dwellings of Switzerland. Another kind, "spelt" wheat, seems to have been the mainstay in ancient Egypt, in Greece, and all through the Roman Empire. It is now very rare, though it is still grown in Spain and in other countries where the soil is poor. Grains of the true Wheat have been discovered in the Pyramids of Egypt, so that it also is very ancient. To-day Wheat extends to Norway (69° N. lat.), and may be grown up to 4400 feet on the Alps.[119] India, United States, Russia, the Argentine, Chile, Australia, and many other countries, produce great crops of this useful and nourishing food. Its fibre is 3 per cent., albuminous matter 11-1/2 per cent., and carbo-hydrates 66·5 per cent. Oat has 10 per cent. fibre, 11-1/2 per cent. albuminous, and 57 per cent. carbo-hydrates. [119] Hackel, _True Grasses_. One guess as to the origin of Wheat is that the first-named (Mesopotamian sort) is the original wild plant. By cultivation in the rich alluvial valleys of Mesopotamia and Egypt, improved kinds were formed. These have eventually replaced both "spelt" wheat and the wild race, but could only do so when richly-cultivated fields were ready for them. On poor soil and with bad cultivation, "spelt" is said to be even now the most profitable crop. Wild Barley grows in Arabia and from Asia Minor to Baluchistan. It is very important in the colder regions of Northern Europe, in Tibet, and in China, but with us "John Barleycorn" is chiefly used for brewing. Rye also comes from Asia Minor. It was not apparently known in Europe until the Bronze period, but is now "the chief cereal of the German and Slavonic nations." The black rye-bread is familiar to all who have travelled on the Continent. The straw is good fodder, and is used for making hats and for paper.[120] [120] Hackel, _True Grasses_.