Rye. Secale cereale L. (Fam. Gramineae.) Roggen, G. Leigle, Fr. Centeno, Sp.—Rye is allied to wheat and barley. Its native country is somewhat doubtful, but is said to be found wild throughout the Mediterranean countries, extending to Central Asia. There are two prominent varieties known as "Winter" and "Spring" rye, the difference being due to cultivation mainly. Rye is now cultivated in all temperate latitudes. The average composition of rye as a cereal may be thus stated: fat, 1.43 per cent.; starch, 61.87 per cent.; sugar (as sucrose), 4.30 per cent.; albumen (insoluble in alcohol), 9.78 per cent.; nitrogenous matter (soluble in alcohol), 5.09 per cent.; cellulose, 3.23 per cent.; mineral matter, 1.85 per cent.; moisture, 12.45 per cent. (Sadtler, Industrial Organic Chemistry, 3d ed., p. 169.) Rye flour is used, in the dry state, as an external application to erysipelatous inflammation and other eruptive affections, the burning and unpleasant tingling of which it tends to allay, while it absorbs the irritating secretions. In the form of mush it is an excellent laxative article of diet, and, mixed with molasses, it may be given with great advantage in hemorrhoids and prolapsus ani, connected with constipation. Rye carbonized by heat, with exclusion of the air, has been highly recommended as a tooth powder.
The Dispensatory of the United States of America, 1918, was edited by Joseph P. Remington, Horatio C. Wood and others.