Note (20) — BOOK III.

20. Polenta is made from barley in several ways. The Greeks pour warm water upon the grain, dry it for one night, and the day following, toast it, and then grind it. Others toast it more, and sprinkle it again with a little water, and dry it before they grind it. Others again shaking out the recent barley from the green ears, bruise it, while moist, in a mortar, and wash it in baskets, dry it in the sun, beat it again, and after it is cleansed, grind it. In whatever way it is prepared, they first of all toast three pounds of lintseed, and half a pound of coriander, with an acetabulum of salt, and mix it in the mill, with twenty pounds of barley. Those that have a mind to preserve it for a longer time, put it into earthen vessels with its own flour and bran. In Italy it is ground fine after toasting, without pouring any water upon it, and mixed up with the ingredients abovenamed and millet. Plin. b. xviii. cap. 7.