or beverage flavorings The Latin word for barley, hordeum, became the French orge; orge mondé, meaning hulled barley, became orgemonde and in the 16th century orgeat Orgeat is still around, but it’s now an almond-flavored syrup Orgeat also became the Spanish word horchata, which gradually evolved from a barley drink to a drink made with either rice or the chufa or tiger “nut” (p 308) And tisane, the modern French term for an infusion of herbs or flowers? It comes from the Latin ptisana, which meant both crushed cleaned barley or the drink made therefrom, which was sometimes flavored with herbs Barley Malt The most important form in which we consume barley is malt, a major ingredient in beers and some distilled liquors, and a minor ingredient in many baked goods Malt is a powder or syrup made from barley grains that are moistened and allowed to germinate, and that become sweet with sugars Its production and qualities are described below (pp 679, 743) Rye Rye apparently arose in southwest Asia, migrated with domesticated wheat and barley as a weed in the crops of early farmers, reached the coast of the Baltic Sea around 2000 BCE, grew better than the other cereals in the typically poor, acid soil and cool, moist climate, and was domesticated around 1000 BCE It’s exceptionally hardy, and is grown as far north as the Arctic Circle and as high as 12,000 feet/4,000 meters Up through the last century it was the predominant bread grain for the poor of northern Europe, and even today the taste for rye persists, especially in Scandinavia and eastern Europe Poland, Germany, and Russia are the leading producers In Germany, wheat production ... as a weed in the crops of early farmers, reached the coast of the Baltic Sea around 2000 BCE, grew better than the other cereals in the typically poor, acid soil and cool, moist climate, and was domesticated around 1000... It’s exceptionally hardy, and is grown as far north as the Arctic Circle and as high as 12,000 feet/4,000 meters Up through the last century it was the predominant bread grain for the poor of northern Europe, and even today... the poor of northern Europe, and even today the taste for rye persists, especially in Scandinavia and eastern Europe Poland, Germany, and Russia are the leading producers In Germany, wheat production