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The beard and the grain are well known to almost every one, but the glume to very few: indeed I know only one book in which it is mentioned, the translation which Ennius made of the verses of Evhemerus. The etymology of the word gluma seems to be from glubere, to strip, because the grain must be stripped from this hull: and by a like derivation the hull of the fig which we eat is called a glume.
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