A STUDY OF BARLEY 135 



barleys that are soft are usually higher in starch content. 

 Crush typical kernels and observe their hardness. 



Size. Separate the sample into the following groups 

 for size : large, medium, small. Weigh and record the per 

 cent of each group. The total for size should be 100 per 

 cent. 



Separate from the sample 100 average-size kernels. Weigh 

 them and record their weight. Compare the weight of 100 

 average-size kernels in the different samples studied. The 

 size of kernels differs in different classes of barley. The 

 weight per bushel is determined by using the weight-per- 

 bushel tester. Determine the weight per bushel of the 

 sample. 



The commercial grade is determined by the foregoing 

 factors, and a grade is given according to the quality of the 

 sample. The grain inspection departments of the various 

 states provide rules for the inspection and grading of barley. 

 The following rules govern the inspection of barley hi Kansas : 



Barley 



No. 1. Barley. Shall be sound, bright, sweet, clean, and 

 free from other grain. 



No. 2. Barley. Shall be sound, dry, and of good color. 



No. 3. Barley. Shall include shrunken, stained, dry 

 barley, unfit to grade No. 2. 



No. 4. Barley. Shall include tough, musty, dirty barley. 



Make a study of as many other samples as the time permits. 



