A bushel of hulled barley grain, hardy and drought-tolerant, ground into meal or boiled whole for broth and bread. Peasants and cottars depend on barley as a staple; brewers also prefer it for ale-making over wheat. A farmer brings barley to market by the sack, and a manor or garrison keeps stores for feeding workers and soldiers through seasons.
Barley
Hardy grain, ground into meal or boiled for broth and bread.