28.12.2013 Views

Untitled - Library

Untitled - Library

Untitled - Library

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

3. Oryza glutinosa, Rurnpli., Glutinous rice, Jap.<br />

in its<br />

Mochigpme\ a kind of rice differing from O. sativa, L., only<br />

colour and lack of lustre, and it is<br />

toughy and highly elastic in the<br />

nature of the meal. The grains mixed with beans of Phaceolus<br />

radiata and steamed make what the Japanese call kriff'a-meshi.<br />

Mochi (bread made by beating the meal in a morter), /ios/iii (dried<br />

meal), kanzarashiko (starch flour), cakes, and ame (a kind of<br />

Turkish delight) are made of this grain. The straw of this rice<br />

owing to its softness and easy manipulation<br />

ropes, mattings, straw hats, etc.<br />

4. Hordeum Vulgar<br />

,<br />

is used to make<br />

., Barley, Jap. Omugi ;<br />

a biennial graminous plant cultivated in common dry-land. The<br />

stalk, attains a height of about 3 fts. This grain<br />

is<br />

only second to<br />

rice in importance and usefulness. The grain pounded and partly<br />

crushed are used chiefly to make porridge and meal, to brew<br />

shoyu (soy), etc. Parched barley is used to make barley-tea. The<br />

malt of this grain is necessary to brew beer and to make ame.<br />

Shinju-mugi (literally pearl barley, the grain hulled to a pure<br />

white) is used to put in soup. The flour is baked into bread.<br />

The straw of this plant owing to its softness and high lustre is<br />

prepared to straw-mosaic, hats, and different articles.<br />

5. Hordeum vulgare, ., forma mutica, Jap.<br />

Bvdsu-mugi ; a subspecies of Hordeum vulgare of the same<br />

and uses. The difference is that this one lias no awn or<br />

quality<br />

beard.<br />

6. Hordeum vulgare, L., forma nudum, Naked<br />

Barley, Jap. Hadaka-mugi ; a subspecies of Hordeum vulgare.<br />

Its grains are easily separated from the hulls.<br />

7. Triticum vulgare, L., wheat, Jap. Komugi ; a<br />

biennial cereal, having several varieties cultivated in ordinary<br />

dry land. Its stalks grow to a height of about 3 fts. The grains<br />

are used to make iniso (a kind of sauce in solid consistency) and<br />

to brew s/ioyu and vinegar. The wheat-meal is used to make<br />

bread, manjil (a small cake) & other kinds of cakes. Macaroni,<br />

vermicelli,/)/; (a kind of food), s/iofu (starch for paste)<br />

are all made

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!