Barley

Barley grain (Hordeum vulgare), as identified by Professor Percy Newberry about 1910, a staple cereal of ancient Egypt, where it was used to make bread and beer. This is probably from a funerary context and in Joseph Mayer's 1852 catalogue he notes that the food and fruit on display in case 7 were "taken from the tombs at Thebes". Food, including containers of grain, were frequently left in a tomb as food for the deceased. Ex Joseph Sams collection no. 115 (p. 32).