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from wheat appears from the Sept. in 2Sa_17:19; Pro_27:22, to be designated by the Heb. øִôåֹú ., riphoth' (Vulg. ptisanae, A.V. "ground corn," "wheat"). This kind of meal food is still very common in the East, and the Turks especially employ it in time of war (Faber, in Harmer, it, 26). On the contrary, the ÷ָìִé , kali', or "parched corn," of 2Sa_17:28, appears to be the roasted kernels of the newly-ripe grain, which is still eaten in that manner in Palestine (Robinson, it, 668). SEE CORN.