BABUEY vvi.rvTTON. 19 



Kach kind of barley, whether 2-ron >r 6-row, varie- in the num- 

 ber of L r la--y kernel- Mini in its physical and chemical character- 

 istics according t,, th,. condition- under which it irrew, the climate 

 playini: a prominent part in tin- product ion of a low or hi<rh protein 

 barley and. in fact, in the production of a tir-t-da barley or one 



of undesirable <|uality. 



BARLEY VALUATION. 



i in r.' .in IN AND \ ii \ \ \ M -M tea, 



To value a harley for malting or brewing i- to a-certain the phys- 

 ical, chemical, and phy-ioloirical propertie- which it possesses. The 

 malt-ter. the agricultural di-tiller. and the brewer are oll'ered all 

 graile^ of harley. They HUM know how to judir' each, he ahle to 

 di-tin<:ui-h the fa\orahle <,r unfavorahle factor-, ai.d t<> Calculate 

 the value of the produrt t heref rum : and for thU purpo-e various 

 in- of valuation have Uvn evolved llie-e -hoiihl not only IK* 

 exact, hut al-o he Dimple enoiiirh to allou the vai'ioii- factor- to he 

 e:i-ily and ijuiekly detei'inined. For hi'ewin^ purpose>, malt foi'iu- the 

 raw material from which the product i- made; from the distiller'- 

 view point, malt i- hut the mean- to an end. Thu^ harley i- more 

 or le valuable aeeordiiiL r to the rlas> of malt it will yield and tin- 

 . which thi- mall i- put. 



The t\\o method- ino-t frequently u-ed for the valuation of brew- 

 ing hurley wen th- lierlin and the X'ienna -y-tem-. The former i^ 

 Mimewhat oldei- than the latter and depend- mainly upon >uhjective 

 testfl that i-. data obtained from outward ob-ervation or percept ion 

 \vlieiva> the Vienna -y-tem rt'lie> more on objective tests; that i-. on 

 data determined in the lalx>ratory by -cientilic method-. Although 

 the-e -v-lem- ai'e primarily u>ed in valuatinir barley for brewing pur 

 JM.-C-. they may be applied to di-t filers' barley when j)roper!y intei'- 

 preted. Since the -v-tein> wei'e tii'-t introduced, they have undergone 

 a number of modification-. The Merlin -y-tem. a- modified in 1908, 

 according to Cluss, involves the following factor-: (1) Protein in 

 dry -ub-taiice. i _' ) color. (.'}) uniformity. (1) weight of 1,000 grains, 

 (5) tinene-- of hu-k-, (') mealine . and (T) purity of sample. 

 From the -urn of these factors are deducted from 1 to :M points for 

 injured irrain-. germinated ^rain>, and bad odor. 



F.aeli determination i> valued on a ba-i- of 9 points, and, in addi- 

 tion, the mo-t important factor-. No-. 1. ?>. 4, and .". are valued on a 

 double ba-is ('2X1-9 points). Neumann ' also multiplies the factor 

 "purity" by -j. and Clu-- gives a double value to "mealiness." 

 It i- thu- po--ible foi- a perfect barley to be rated at !<>() points, in 



" Moiiatsli. 1,-iinlw.. I'.MIS. N,,. l. 'Loc. .-it. 



6 W.H-h,.nsehr. I'.rau.. I'.HIT. '24: J'Jl. 



