HISTORY OF BARLEY 34I 



Barley Nos. i, 2, 3, 4 and 5. 

 Scotch barley Nos. i, 2 and 3. 

 Bay Brewing barley Nos. i, 2 and 3. 

 Chevalier barley Nos. i, 2 and 3. 



The rules for grading barley are as follows : 



" No. I Barley. — Shall be sound, plump, bright, clean and free from other grain. 



" No. 2 Barley. — Shall be of healthy color, not sound enough and plunip enough 

 for No. I, reasonably clean and reasonably free from other grain. 



" No. 3 Barley. — Shall include all barley slightly shrunken and otherwise sliglitly 

 damaged barley, not good enough for No. 2. 



" No. 4 Barley. — Shall include all barley fit for malting purposes, not good enough 

 for No. 3. 



" No. 5 Barley. — Shall include all barley which is badly damaged, or from any 

 cause unfit for malting purposes, except that barley which has been chemically 

 treated shall not be graded at all." 



Grades for Scotch, Bay Brewing and Chevalier barley are the 

 same as for barley, except they must be of the variety named, 

 and in the case of the last two shall be grown in the Western 

 States. More No. 3 barley is dealt in on the Chicago market 

 than any other class or grade. The most important item in 

 fixing the grade is the color, which should be as light as possible. 

 Rains or dews readily discolor the hull after the grain is ripe 

 and greatly lower the grade. No. 2 barley must weigh forty- 

 eight pounds to the bushel, w^hile No. 3 barley may weigh a 

 "few" pounds less. 



V. HISTORY. 



474. History. — The culture of barley is very ancient. Both 

 it and wheat were cultivated before we have any history of man. 

 In ancient Egypt it w^as used as food for man and beast, and 

 also made into beer. It w^as the chief bread plant of all those 

 nations from which w-e derive our civilization. Barley continued 

 to be the chief bread plant of continental Europe down to the 

 sixteenth century. The introduction and wide cultivation of 

 potatoes and the rapid development of the growth of wheat have 

 brought about a decline in the use of barley. Barley was used 



