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RYE

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Originally appearing in Volume V23, Page 950 of the 1911 Encyclopedia Britannica.

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RYE . This cereal, known botanically as Secale cereale, is supposed to be the cultivated See also:

FORM (Lat. forma)

form of S. montanum, a See also:

WILD, JONATHAN (c. 1682-1725)

wild perennial See also:

SPECIES

species occurring in the more elevated districts of parts of the Mediterranean region, and W. to Central See also:

ASIA

Asia. Its cultivation does not appear to have been practised at a very See also:

early date, relatively speaking. See also:

ALPHONSE, COUNT OF TOULOUSE AND OF POITIERS (I220-1271)

Alphonse de Can- dolle, who has See also:

col- lected the See also:

EVIDENCE (Lat. evidentia, evideri, to appear clearly)

evidence on this point, draws See also:

ATTENTION (from Lat. ad-tendo, await, expect; the condition of being " stretched " or " tense ")

attention to the fact that no traces of this cereal have hitherto been found in See also:

EGYPTIAN

Egyptian monu- ments, or in the earlier Swiss dwell- ings, though seeds have been found in association with weapons of the See also:

BRONZE

Bronze See also:

period at See also:

OLMUTZ (Czech; Olomouc or Holomauc)

Olmutz. The ab- sence of any See also:

SPECIAL

special name for it in the Semitic, See also:

CHINESE, JAPANESE AND

Chinese and See also:

SANSKRIT

Sanskrit See also:

LANGUAGES

languages is also adduced as an indication of its comparatively re- cent culture. On the other See also:

hand, the See also:

general occurrence of the name in the more See also:

MODERN

modern lan- Rye (Secale cereale), about s nat. See also:

SIZE

size. g u ages of N. t, single spikelet; 2, single See also:

flower with awned plume and palea; 3, See also:

PISTIL

pistil; 4, See also:

GRAIN (derived through the French from Lat. granum, seed, from an Aryan root meaning " to wear down," which also appears in the common Teutonic word " corn ")

grain. See also:

EUROPE

Europe, under I, 2, 4, about two-thirds nat. size. various modifica- tions, points to the cultivation of the plant then, as now, in those regions. The origin of the Latin name secale, which exists in a modified form among the See also:

BASQUES

Basques and Bretons, is not explained. Rye is a tall-growing See also:

ANNUAL

annual grass, with fibrous roots, See also:

FLAT (a modification of O. Eng. flet, an obsolete word of Teutonic origin, meaning the ground beneath the feet)

flat, narrow, ribbon-like bluish-See also:

green leaves, and erect or decurved cylindrical slender spikes like those of See also:

BARLEY (Hordeum sativum)

barley. The spikelets contain two or three See also:

FLOWERS, ARTIFICIAL

flowers, of which the uppermost is usually imperfect. The See also:

OUTER

outer glumes are acute and glabrous, the flowering glumes See also:

LANCE

lance-shaped, with a See also:

COMB (a word common in various forms to Teut. languages, cf. Ger. Kamm, the Indo-Europ. origin of which is seen in yoµros, a peg or pin, and Sanskrit, gambhas, a tooth)

comb-like See also:

KEEL

keel at the back, and the outer or See also:

LOWER

lower one prolonged at the See also:

APEX

apex into a very See also:

long bristly awn. Within these are three stamens surrounding a compressed ovary, with two feathery stigmas.

When ripe, the grain is of an elongated See also:

OVAL (Lat. ovum, egg)

oval form, with a few hairs at the See also:

SUMMIT

summit. When the ovaries of the plant become affected with a See also:

PECULIAR

peculiar fungus (Claviceps purpurea) they become blackened and distorted, constituting See also:

ERGOT, or SPURRED RYE

ergot (q.v.). In the S. of See also:

GREAT

Great See also:

BRITAIN (Gr. Hperavuml vi7vot, Bperravia; Lat. Britannia, rarely Britannia)

Britain rye is chiefly or solely cultivated as a See also:

FORAGE

forage-plant for See also:

CATTLE (Norman Fr. catel, from Late Lat. capitale, wealth or property, a word applied in the feudal system to movable property and particularly to live stock, and surviving in its wider meaning as " chattel " or " chattle ")

cattle and horses, being usually sown in autumn for See also:

SPRING (from " to spring," " to leap or jump up," " burst out," O. Eng., springau, a common Teut. word, cf. Ger. springer, possibly allied to Gr. QnrFpxecOac, to move rapidly)

spring use, after the See also:

CROP (a word common. in various forms, such as Germ. Kropf, to many Teutonic languages for a swelling, excrescence, round head or top of anything; it appears also in Romanic languages derived from Teutonic, in Fr. as troupe, whence the English " crupper "

crop of roots, turnips, &c.; is exhausted, and before the See also:

CLOVER

clover and See also:

lucerne are ready. For forage purposes it is best to cut early, before the leaves and haulms have been exhausted of their supplies to benefit thegrain. In the N. of Europe, and more especially in Scandinavia, See also:

Russia and parts of N. See also:

Germany, rye is the See also:

PRINCIPAL

principal cereal; and in nutritive value, as measured by the amount of See also:

GLUTEN

gluten it contains, it stands next to See also:

wheat, a fact which furnishes the ex-planation of its culture in N. latitudes See also:

ill-suited for the growth of wheat. Rye See also:

BREAD

bread or See also:

black bread is in general use in N. Europe. The See also:

STRAW

straw, which is prized on See also:

account of its length, is used for making hats and in the manufacture of See also:

paper. The See also:

BRAN

bran is used for cattle-See also:

food and poultices, and the grain in the distillery.

End of Article: RYE

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