I.a sort of grain, spelt, Gr. ζέα, Triticum spelta, Linn.
I. Prop., the earliest food of the Romans, both roasted and ground into meal, Cato, R. R. 2, 4; Varr. R. R. 1, 63; 1, 2, 6; Col. 2, 6, 3; Plin. 18, 8, 19, § 81 sqq.; 18, 30, 72, § 298; Liv. 4, 15, 6; Ov. M. 5, 131 al.: “adoreum, i. q. far,” Varr. R. R. 1, 9, 4.— In plur., freq. for corn in general, grain: “flava farra,” Verg. G. 1, 73 (opp. legumen); id. ib. 101; 219; Ov. F. 1, 693; 2, 519 al.—
II. Transf., coarse meal, grits, Fragm. XII. Tab. ap. Gell. 20, 1, 45; Cato, R. R. 143 fin.; Varr. R. R. 3, 14, 5; Col. 8, 11, 14; Pall. 1, 28; Hor. S. 1, 5, 69; 2, 8, 87 al.: “pium, i. e. mola salsa,” id. C. 3, 23, 20; Tib. 3, 4, 10; cf.: “salsa farra,” Ov. F. 3, 284; “used in nuptials,” Serv. Verg. G. 1, 31; Arn. 4, 140: “far caninum,” coarse bread for dogs, Juv. 5, 11.
