268 BOARD OF AGRICULTURE 



every inducement should be held out to our farmers to make 

 most thorough experiments in its cultivation throughout the 

 State. 



The remarks made as to the culture of wheat will apply with 

 almost equal force to 



BARLEY. 



It is, however, a grain of very much easier cultivation. It 

 adapts itself to almost every climate. It would be found a sub- 

 stitute where the wheat culture fails. Probably in our State 

 its cultivation has increased but little, if at all, for the last 

 fifteen years, while in the United States, from the year 1850 

 to 1860, it increased three hundred per cent. We confess we 

 see no reason for its neglect here. The grain is historical. 

 From the earliest records we find it mentioned. It stands in 

 the Bible by the side of wheat. It is a native of Syria un- 

 doubtedly. There are two kinds, winter and spring barley. 



Both kinds want nearly the same soil. It flourishes best in 

 a warm, active soil, of good loam, finely pulverized. The time 

 of sowing of winter barley would probably be about the same 

 as winter wheat or rye. The spring barley will do well if got 

 in about the first of May. This is the variety usually cultivated 

 in Massachusetts. Two and a half to three bushels per acre 

 will seed well. It is a healthy, hardy grower ; has few insect 

 enemies, and its yield is double that of wheat. It is expressly 

 adapted to the fattening of tender, sweet pork. Its fattening 

 power is less than corn, and two per cent, less than rye ; but 

 having less flesh and blood-making elements, it is a grain well 

 fitted for driving-horses, and twelve and a half per cent, more 

 nutritious than oats. 



This quality has long made it a most valuable food for in- 

 valids. It is also admirably adapted for the purpose of seeding 

 down ploughed land to grass. For these many reasons we con- 

 fess to some surprise it is not a greater favorite with our farmers. 

 We hope to see it cultivated more, and we think it will be found 

 a cheap, nutritious food for animals and man. But most closely 

 allied to these cereals which have been mentioned is 



RYE. 



Much that has been said of the cultivation of wheat and bar- 

 ley applies with equal force to rye. This grain and its culture 



