FIELD CROPS 507 



son. When barley is sown broadcast and harrowed in, it is covered 

 to various depths and germinates unevenly. While a good stand 

 may be obtained, the plants from seed not sufficiently covered fre- 

 quently fail to survive a long dry period following spring sowing, 

 or a severe winter after fall sowing. 



Little attention is generally paid to the depth at which barley is 

 sown. It varies from a fraction of an inch when sown broadcast to 

 several inches when sown with a drill. The proper depth depends 

 on the moisture and the physical condition of the son. Usually, 

 seeding at a depth of 2 to 3 inches will give best results. On com- 

 pact soils the former depth is sufficient. 



Cultivation. Barley, as a rule, is not cultivated, though in the 

 semiarid regions or in seasons of drought in the more humid ones 

 barley sown in drills will be benefited by cultivation with a spike- 

 toothed harrow or weeder. This loosens the surface soil, aids in 

 holding the moisture, and destroys small weeds. Barley sown broad- 

 cast, however, can not be cultivated without considerable loss. 



Irrigation. In the Rocky Mountain States considerable barley 

 is grown under irrigation. The proper quantity of water to apply 

 to obtain the best results is a question of considerable importance. 

 Where the supply is abundant, farmers are apt to use more water 

 than is necessary. Surface indications are not safe guides to follow 

 in the irrigation of barley, as a soil may appear to be dry on the sur- 

 face and yet contain sufficient moisture for the growth of the crop. 



Harvesting. Barley ripens in the Southern States from May 1 

 to June 1. In the Central States it generally matures in June and 

 July, and in the Northern States in July and August. In the Pacific 

 States the time of ripening varies from May 15 to September 1, ac- 

 cording to the elevation and the time of seeding. Unfavorable 

 weather conditions may extend the season, but usually a few days' 

 difference in seeding causes but a slight variation in the time of 

 ripening. 



Barley requires more judgment in harvesting than almost any 

 other cereal. If harvested too early the appearance and value of 

 the grain are injured by shrinkage. If allowed to become overripe 

 the heads bend over and shatter badly during harvesting, while in 

 humid regions the grain becomes discolored. 



The hardness of the grain when pinched between the thumb 

 and first finger will indicate when the crop is ready to harvest. If 

 the grain can just be dented with the nail, it is in the hard-dough 

 stage and should be cut immediately. In unfavorable seasons, when 

 the grain ripens unevenly, it is better to cut when most of the heads 

 are^ripe, even though there is some loss from shrinkage. If the 

 grain is intended for brewing purposes it should not be cut too early, 

 as it increases in value until the grain is dead ripe. Barley should 

 not be cut when wet with dew or rain, as the bundles dry out slowly. 



If weather conditions are favorable, it is best to let the bundles 

 dry before shocking. They should then be set up in oblong rather 

 than Around shocks, as the oblong shocks allow better ventilation. 

 Capping the shocks is usually practiced, but they should not be 



