86 AGRICULTURE. 



tally, and may be stripped off from time to time, &s 

 wanted for forage, without injuring the product of 

 the root ; which, on good soil, gives to the acre, in 

 Sweden, 350 quintals ; and, even on poor soil, a 

 good crop. We sow half a pound of seed about 

 the beginning or middle of May, which will give 

 plants enough to fill an acre. Transplanting is 

 performed about the last of June or first of July. 

 To set out and water 5 or 600 feet in a day is the 

 task of one man*or of two women. One or two 

 hoeings augment the product much. The harves r 

 is made about the first of November, and the tur 

 nips are covered in ditches, or dry caves or cellars 

 for winter use." 



IV. Of Barley. 



It is probable that bread was first made from this 

 grain. The Jewish scriptures speak only of barley 

 loaves; the gladiators among the Greeks were call- 

 ed barley-eaters ; and Columella says (like our In- 

 dian corn and beans in the Southern states) that 

 barley was the food of the slaves. Among the Ro- 

 mans it was first employed as a food for man, and 

 afterward for cattle.* The same qualities which 

 recommended it then, have since diffused it more 

 generally than any other grain ; it is found to 

 be better adapted to different soils and climates ; 

 less subject to the attacks of insects, and more 

 easily preserved. In times of scarcity it is a good 

 substitute for wheat, and at all times yields the 

 beverage known under the name of beer, ale, or 

 porter. It is, besides, a food on which cattle do 

 well, and horses arrive at their greatest possible 

 perfection. f 



The species of this grain most in request are two 

 Kordeum Distichum (two-rowed barley) and Hor- 



* This use grew out of the belief of its nutritive and invigor- 

 ating qualities, 

 t See Buffbn on the horse of Arabia. Vol. xxii., p. 195. 



