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exceeds the weight of the flour of common barley 

 in a ftill more eminent degree; becaufe a part of 

 the weight of the common barley arifes from a 

 hufk, whereas the hiifk of the Siberian barley is 

 left upon the ear when threfhed. So that in this 

 experiment, as the weight of the grain of the Sibe- 

 rian fo far exceeded the weight of the grain of the 

 common barley, as almqft to compenfate for the 

 great deficiency of meafure per acre, the weight of 

 the flour of the Siberian barley per acre would 

 probably have been found equal to, if it had. 

 not exceededy the weight of the flour of the com- 

 mon barley. 



As a bread-corn indeed in this county, barley 

 feems to be out of the quefl:ion; but the nourifh- 

 ment muft be in proportion to the weight of the 

 flour, however ufed. 



Two things, however, want to be afcertairied by 

 well- authenticated experiments, viz. the quality of 

 the Siberian barley in malting; and the quality of 

 the beer made of that malt. 



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