THE BARLEY CROP. 127 



of the improved market value of the grain, is fully saved 

 to the farmer in the after processes of harvest, by the in- 

 creased facilities it gives in carting, stacking, and thrash- 

 ing out the grain. When the barley is merely cut and 

 laid in the swathe it is important that it be removed as 

 little as possible, as it is so liable to break, and leave the 

 corn on the field; both sides ought, however, to be ex- 

 posed equally to the action of air and light, which can be 

 effected by merely turning the swathe over as it lays with 

 a fork. In collecting it for loading, care is likewise re- 

 quired ; the large collecting forks used in the clover harvest 

 are very efficient for barley also. 



In stacking, the oblong form of stack is that most com- 

 monly seen; indeed, where the barley is stacked loose, 

 this is the best shape, as it would be less practicable to 

 divide a circular stack for thrashing than one of this form. 

 Where, however, the barley is tied up, the circular form 

 is unquestionably the best and cheapest. In building 

 the oblong stack it is advisable to observe the relative 

 dimensions given in regard to wheat harvesting (p. 58). 

 If the grain is in sheaves it should be stacked in distinct 

 lengths sufficient for a day's thrashing ; if stacked loose 

 this is of no importance, as the quantity required for the 

 barn is cut off with the common hay- knife. 



In thrashing the same rules apply as with wheat, and 

 about the same relative difference in cost exists between 

 the three methods the flail, the horse -power, and the 

 " steam" thrashing machine. By each, however, a larger 

 amount of barley is thrashed out, in a given time, than 

 of wheat on the average from one-fourth to one-third 

 more and therefore the cost per quarter is proportion- 

 ably lessened. Barley, however, requires an additional 

 process to fit it for use that of "hummelling," or sepa- 

 rating the awns from the grain. In the "combined 

 thrashing machine " this forms a portion of the work, and 



