WILD BARLEY Hordeum jubatum, L.( Weeds, Canadian Agricultural Department, Ottawa, 1955)
Uses: The earliest settlers brought barley to North America continent. Indian keen judgement taught them that this, as with other whole food that has not been deprived through soil degeneration and refinement and thus robbed of their natural elements, had the original composition created for maintaining the ultimate health of mankind. Barley is more cooling than wheat and due to the sodium content it is valuable for persons suffering from rheumatic and arthritic symptoms by keeping the calcium in solution. Barley water gives relief in fevers, children’ s re-occurrence diarrhoea, catarrhal inflamed bowel and stomach irritation. Barley water is a good addition to any diet of harmonious intestinal flora. Dose: Boil 2 oz. of pearl barley for a few minutes in a little water, strain and to the bariey add 4 pints of boiling water, which is reduced by boiling to 2 pints; lemon juice or raisins may be added to suit patient’ s taste, 10 min. before complete cooking time. Externally: The water distilled from the green barley fresh from the fields is prepared for film over the eyes or when in pain. Saturate white bread in the distilled barley water, squeeze gently and apply to the eyes, while relaxing.
BAYBERRY
Myrica cerifera, L.( N. O.: Myricaceae)
Common Names: American Bayberries, Candle Berry, Wax Berry, Wax Myrtle, Tallow Shrub, American Vegetable Wax. Features: From the Myricaceae family we have Bayberry, popular as an ornamental shrub because of the attractive fruit masses that persist all winter. The stiff shrub or small slender tree grows to 40 ft. tall, but is usually low and spreading, forming dense thickets. Native in sandy swamps, marshes and wet woodlands from southern New Jersey to Florida and the West Indies, west to Arkansas and Texas.