Blood as food cabidela is also made by cooking chicken or rabbit in its own blood, sometimes diluted with vinegar. In Spain, the "morcilla" sausage is a kind of black pudding mainly made with pig blood, with spices, fat, and sometimes vegetables. In Andalusia "sangre encebollada" and Valencian "sang amb ceba "are popular dishes made with chicken or pork solidified blood and onion. In Sweden, the blood soup svartsoppa, made with goose blood, is traditionally eaten on the eve of Saint Martin, especially in the southern region of Skåne. Other popular dishes, with blood as one of the ingredients include blodpudding (black pudding],
Barley grains in quantity produced (141 million tonnes) behind maize, rice and wheat. The Old English word for 'barley' was "bære", which traces back to Proto-Indo-European and is cognate to the Latin word "farina" "flour". The direct ancestor of modern English "barley" in Old English was the derived adjective "bærlic," meaning "of barley". The first citation of the form "bærlic" in the "Oxford English Dictionary" dates to around 966 CE, in the compound word "bærlic-croft". The underived word "bære" survives in the north of Scotland as "bere", and refers to a specific strain of six-row barley grown there. The word barn,