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RYE

Southwestern Asia and Russia was the original home of rye. Today this grain is cultivated in all the Northern Hemisphere and is especially prized in Scandinavia. It will grow in any soil if well supplied with water, but - when planted in good soil - it will have a higher food value than wheat. Rye develops strong muscles and is considered a good blood cleanser.

It is important to avoid storing rye for too long. All stored grains eventually become infested with worms and moths, but these can be easily removed by washing. In the case of rye, however, the worms produce a reaction that makes the rye poisonous.

BARLEY

The cultivation of barley is older than civilization itself. Its origins are lost in the dim recesses of prehistoric time, although recent investigations in the Middle East indicate that is originated in Northern Egypt and Syria. Barley represents one of the best sources of vitamins and minerals of all the cereals, and is delicious when prepared with vegetables, mixed with other grains, served in soups or made into tasty breads.

OATS

Oats have been grown in Northern Europe since prehistoric times. Kernels of fossilized oats were discovered among the relics of the Lake Dwellers. In modern times the cultivation of this grain has spread to all parts of the world. Oats are a good cold weather food since their fat content is very high. Their protein content is rather high also . . . oatmeal sometimes containing as much as 15% protein.

BUCKWHEAT

Buckwheat is a strong, vigorous species of grass that is very resistant to blight and, for this reason, it seldom is sprayed. Buckwheat will thrive in almost any soil or location. It is native of Asia, although it has been grown in Europe since the Middle Ages. While not actually a grain, it can be eaten as a principal food.

Buckwheat forms the staple diet of the people of Brittany, Russie and Northern China, where the climate is cold and the winters long. This is an exceptionally good winter food since it constricts the capillaries and produces as much body heat as meat. Buckwheat should, therefore, not be eaten too frequently in warmer climates or during the summer.

MILLET

Millet is one of the traditional foods eaten by the people of Northern China, Greece, Manchuria, India, Russia, Germany, Austria and Italy. When prepared improperly it can be quite bland and, for this reason, it should be toasted in a small amount of oil to bring out its natural flavor before cooking. Millet blends well with almost any vegetable or vegetable sauce, and that's where your imagination can come into play.

FACTS ABOUT FLOUR

Purchase only small quantities that can be used within 3 months. Flour that is kept longer than this becomes stale, tasteless and, in some cases, rancid. To improve the quality of old or moist flour, toast it over a medium-high flame in a small amount of sesame oil until it is slightly browned and fragrant.

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