As we become older, we are more conscious of the limitations of knowledge. Nothing is so frustratingly difficult as its attainment. It is like trying to look up at a star or planet in the night sky. Every time we look directly at one of these points of light, it seems to disappear; only by shifting away our eyes can we perceive it.
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Of all the cereal grains I like barley the most. It has a smooth consistency and a nourishing quality that one does not find in other grains, such as rice or oats. One reads of its ubiquity in ancient Rome, when it was a true food staple, and found its way into the bowls of gladiators, soldiers, scholars, scribes, and aristocrats. It could be pounded into a porridge, baked into a bread, and fermented; added to soups or stews, it acted as a fortifying agent.
Quintus Curtius 
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