Crops. 183 



considerable extent. The straw of this crop is high in fibre and 

 the nutrient compounds which it contains are less digestible than 

 those of oat or barley straws, so that it possesses little feeding 

 value. 



Barley has been developed into many varieties, which fall 

 mostly into either the two rowed or the six rowed type. It may 

 be sown in the fall and wintered, but it is more distinctly a 

 sprinir crop than is rye or wheat. It is hardier than the latter, 

 being adapted to wider ranges of latitude and climate. The 

 crop grows rapidly and is more exhaustive of surface soil miner- 

 als than the cereals already discussed, because of the limited feed- 

 ing area of its root system. This limitation, together with its 

 comparatively short period of growth, makes the crop more de- 

 pendent upon liberal manuring than are. wheat or rye. Spring 

 tillage, however, aids nitrification and reduces the requirement 

 for available nitrogenous manures. Its comparatively limited 

 root system and short time of growth makes it especially respon- 

 sive to soluble phosphate manuring. Excessive supplying of 

 nitrogen to this crop is to be avoided, not only because of the 

 coarse rank growth which it induces at the expense of seed pro- 

 duction, but also, because the high protein content of the grain, 

 consequent upon such manuring, unfits it for malting purposes. 



Barley is richer than wheat in ash, fibre and protein; the 

 former two constituents are largely contributed by the hull 

 of this grain. It is slightly poorer in fat and carbohydrates than 

 is wheat. Barley gluten does not possess the property required 

 for bread making, and consequently the grain finds only a lim- 

 ited use for human food. It is fed to horses and cattle and is 

 highly esteemed for the production of pork. 



The production of malt from barley gives this grain its chief 

 value. To produce this, the grain is soaked in water for some 

 time and spread upon floors in thick layers. Germination en- 

 sues and heat is evolved in the process. When the sprouts are 

 about one-half inch long, the grain is heated sufficiently in an 



