BARLEY. 125 



The structure of this remarkable plant is exhibited on Plate LVI, figs. 21, 22, 23, etc.* 

 Figs. 21 and 22 represent the spurred rye in its natural size. Fig, 24 is the top of a spurred 

 rye-kernel, greatly magnified so as to show the spores a and b; c the outer skin, and d 

 the substance of the plant. Other figures exhibit the structure of the rye-kernel : fig. 28, 

 a thin section of a magnified kernel ; a, skin or cuticle ; b, inner seed-skin ; c, cellular 

 layers of gluten ; d, albuminous substance, formed from the cells that bear the starch 

 meal. Fig. 29, a cell of albuminous substance, with grains of amylum magnified. Fig. 

 30, single grains of amylum magnified. 



Another fungus, of rare occurrence however, appears upon rye which is grown in 

 elevated positions, or near the borders of rye culture. It is a deep red gelatinous mass, 

 often half an inch in length. It attacks the outer skin of rye-kernels and seeds of grasses, 

 which appear swollen and deformed. The outer skin is wholly destroyed, but the albu- 

 minous matter remains uneifTected by it (Figs. 16, 17, 18, PI. LIV). The fungus itself, 

 as seen under the microscope, is a confused reddish white layer, bearing the spores, fig. 

 19. The cells of the layer form on their tops, spindle-shaped spores or seeds with four 

 cells. This fungus is not poisonous, like that of ergot. 



Figs. 16, 17, 18, single degenerated seeds of rye, affected by fungus of the natural size. 

 Fig. 19, a thin section magnified : a, fleshy bearer; c, spores. Fig. 20, single spores 

 magnified. 



III. BARLEY. 



Barley, which, in the appearance of its flour resembles wheat, but is quite difllerent in 

 composition, is susceptible of a wider cultivation than wheat. Hence in those districts 

 where wheat, from some cause or other, becomes an unprofitable crop, barley is often 

 substituted for it, and even becomes an advantageous substitute. Its range of culture is 

 very wide, and its liability to a failure is certainly much less than that of wheat. 



The barley which I have analyzed, has been derived from only three districts : the 

 Hudson-river, the Southern, and the Western districts. It has not received so much at- 

 tention as it deserves, for the reason that suflRcient time could not be bestowed upon it. 



I shall first take up the barley of the Western district. It was furnished by Mr. Peters, 

 of Genesee county, who is one of the most distinguished agriculturists of Western New- 

 York. It was the two-rowed variety, and was well filled. The general characters of the 

 soil have been alluded to, but its particular characteristics have not been given : neither 

 is the mode of culture known. 



• Plates and figiires from Corba'* work, translated from the German by E. Goodhich Smith. 



