Grits

Grits from wheat appears from the Sept. in 2Sa 17:19; Pr 27:22, to be designated by the Heb. רִפוֹת., 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 קָלִי, 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.