34 VARIETIES OF BARLEY. 



assumes the appearance of grass, if the wet is soon followed by warm 

 dry weather. This rapidity of germination, though destructive in one 

 case, is favorable for its conversion into malt, which is the process of 

 germination. But we cannot believe that this latter circumstance is a 

 redeeming consideration for its use in manufacturing it into ardent 

 spirits in such immense quantities. Barley contains more starch, but 

 much less gluten than wheat, 7 parts in the 100 being ready formed 

 saccharine matter, which wheat does not possess before germination, 

 The four varieties of barley are the result of differences of culture, 

 soil, and climate, as with rye, etc. 



Spring Barley, H. vulgare, or two rowed barley is the kind 

 commonly cultivated, and this is of two sorts, the common and 

 the rath-ripe barley, as it is called in England ; but the latter 

 is occasioned by long culture on warm gravelly soils. Seeds 

 of this kind, sown on cold or strong soils, ripen two weeks 

 earlier, the first year, than if taken from the latter kind of 

 soil. The Pilurian barley has a broader blade and deeper 

 green color than the common : it has shorter ears and with 

 but from 5 to 9 grains, while the common kind has from 9 to 

 It arrives at maturity two weeks earlier than other kinds. 



Winter, or Square barley, H. hexastichon, is the second spe- 

 cies. It is more hardy than the first, and hence is more culti- 

 vated further north. The grains are large and full and its 

 spike is thicker and but 2 inches in length and square. The 

 number of grains is one-third more, often yielding 40 grains, 

 which are disposed in six rows, two on each of two sides and 

 one on each of the others. 



Long eared, or two rowed barley, H. distichon, is considered a 

 good sort and is considerably cultivated, though apt to lodge. 

 The grains are in a double row, lying over each other like the scales 

 of a fish. Its malting qualities are said to be excellent. 



Sprat, or battledoor barley, H. zeocriton, has shorter and broader 

 ears than either of the sorts mentioned ; its beard is longer and the 

 grains lie closer together than that of other kinds. 



The rest of the species are weeds. French barley is barley freed 

 from the husks, as is Pearl barley. It is a singular circumstance that 

 the nativity of this and all the useful grains is unknown. 



The budding of the oak is taken as the time for sowing barley, but 

 the time differs in different countries. The average weight of the 

 bushel of barley is about 50 Ibs. 



The Romans cultivated barley as a horse corn, and also for the army. 

 Gladiators were called Hordearii, from their feeding on it. It was culti- 

 vated 1500 before Christ, and is often mentioned in scripture. Pearl 

 barley is produced by grinding off the husks, when it is used in soups, 

 gruels, and medical drinks. Barley flour is the ground grain, and is made 



