xii. CEOPS 237 



Barley (Hordeum distichum, two rowed ; H. vulgar e, four and six 

 rowed). This crop, generally spring sown, is suited to light land, 

 well provided with plant food, though not too rich in nitrogen. Barley 

 is grown chiefly for malting purposes or for cattle food, though in 

 some countries it is used for bread making. For malting, uniformity 

 of grain is one of the most important points ; a low protein content is 

 also desirable, so that regular distribution of the manure on the land 

 and avoidance of excessive supplies of nitrogen are important points 

 in its cultivation. The wide and narrow eared types of the two-rowed 

 variety are the favourite brewing barleys. 



Konig gives as the mean of 120 analyses of German barley 



Water. Protein. Fat. Carbohydrates. Fibre. Ash. 



14-05 9-88 1-80 66-75 4-77 2-75 



while Hall found, as the mean of 21 analyses of Chevalier barley 

 16-23 9-69 1-65 66-06 4-10 2-27 



The protein content ranges from 8 per cent, or even lower, in first 

 class malting barleys, to 10 or 11 per cent, or even more, in low 

 quality malting barleys, though obviously the latter would have the 

 higher value for feeding purposes. 



Osborne l found that the proteids of barley consisted of insoluble 

 proteids, 41 per cent, hordein, 37 per cent, leucosin, 3 per cent, and 

 edestin and proteose, 19 per cent. Hordein, on hydrolysis, yields 

 much the same products as the gliadin of wheat or rye. 



The carbohydrates of barley grain consist chiefly of starch (about 

 55 per cent of the dry matter), sugars about 4 per cent (including 

 sucrose, dextrose and ramnose) and pentosans and furfuroids. 



Barley divested of its outer, fibrous coating constitutes " pearl 

 barley " used for culinary purposes. 



The straw of barley is more palatable, digestible and nourishing 

 than that of wheat or rye and is much used as cattle food. 



Oats (Avena sativa) are capable of ripening in cooler climates 

 than most of the other cereals. Many varieties are known. The 

 grain in its finished state, retains a considerable proportion of husk 

 varying from about 19 per cent of the whole in some old Scotch vari- 

 eties to 27 per cent in some of the newly introduced varieties. 



Oats are characterised by a high proportion of oil, albuminoids, ash 

 and crude fibre. They are liable to considerable variation hi composi- 

 tion, however. 



Osborne found tnat ithe proteids of the oat consisted chiefly of 

 three soluble in alcohol, common salt solution, and alkali respect- 

 ively the mean nitrogen content of these three proteids being 16 '4 

 per cent, so that the factor for converting nitrogen into proteid would be 

 6-1. 



The straw of oats is even better as a cattle food than that of barley. 

 Oat-hay, made by cutting the crop while still green and before the 

 grain is ripened, is largely used as food for horses, mules and cattle in 

 some countries, e.g., S. Africa and America. 



1 Jour. Amer. Chem. Soc., 1895, 435. 



