The zea, typha, and olyra of the Greeks, and the far and adoreum of the Romans, were all varieties of spelt, a species of grain bearing some resemblance to wheat; in short, it was the _triticum spelta_ L. Actuarius calls it a light, and not very nutritious grain. The chondrus was prepared from spelt, by first separating the husks, and then breaking it down into granules. The alica was the same as the chondrus, with only the addition of a small quantity of chalk; and, indeed, almost all the writers on Dietetics, except our author, use them as synonymous terms. A more complicated method of preparing them is described by Pliny, and in the ‘Geoponics’ (iii, 7) Sprengel says that chondrus is what is called _perlgraupen_ by the Germans. It was therefore nearly the same as the pearl-barley of this country, only that it was prepared from the grain called spelt, _triticum spelta_, and not from common barley. Galen, like our author, explains that a gruel, or decoction from it, is unwholesome, as it thickens before it is properly concocted. Starch, according to Galen and Oribasius, is lubricant, and not calefacient like bread. They say that it is not very nutritious. Serapion gives the same account of it. Galen, Rhases, Haly Abbas, and, in fact, all the authorities, agree that barley is of a colder nature, and less nutritious than wheat. Polenta was prepared by first steeping the grain in water, and afterwards drying it at the fire, and grinding it down to meal. It was therefore a sort of malt. Galen, like our author, remarks that barley-meal sprinkled on wine and water, or water alone, makes an excellent beverage. Actuarius recommends barley-water as a diluent drink in fevers. Ptisan of barley was thus prepared: Barley was boiled until it swelled; it was then dried in the sun, and afterwards pounded and freed of its husk, and again pounded but not ground. This flour was boiled with fifteen parts of water, to which a small quantity of oil, and, when it swelled, some vinegar were added. Salt also was often added to it. It was either used as thus prepared, or it was strained, when it got the name of the juice of ptisan. (Hippocrates de Regim. in acut.; see Galen’s treatise de Ptisana.) A long-lived race of people in Chaldea are said to have subsisted principally upon barley-bread. See Lucian (Macrobii). Galen states that it is very deficient in nutritive properties. (De Re Alim. i, 10.) According to Athenæus barley-bread was among the worst kinds of it. Galen says of oats that they are the food of horses and not of men. Aëtius and Simeon Seth call them refrigerant. Galen, Dioscorides, Simeon Seth, and Serapion agree that rice is astringent, and recommend it for ulcers of the intestines. Galen reckons the bread prepared from it next in quality to that from wheat. Simeon Seth calls it nutritious. Celsus ranks it with things of a weak nature.