132 



Chevalier II, for warm, fertile humus soils. 



Swan-neck, for rich vegetable soils where specially early stiff- 

 strawed sorts are required. 



While the truth of the old saying "the right sort in the right place" is 

 fully admitted and while the need for different sorts is recognized,, yet the 

 importance of restricting the number of sorts grown in a given district to as 

 few as possible is likewise conceded. 



For many years it was believed that the qualities which characterized 

 a good brewing barley were largely external. Thus a sort with large, plump, 

 uniform, well developed kernels of even maturity and possessing a smooth 

 fine scale was always insisted upon, the degree of mealiness being the only 

 inner character considered. Later, this standard of valuation became altered 

 through the researches of various investigators who showed that the com- 

 position and therefore the true value of a sort cannot be accurately indicated 

 by morphological characters. According to Haase of Breslau,a sort should 

 not possess more than 11% protein when intended for brewing purposes. 



In order to ascertain to what extent one sort might be better than 

 another in regard to brewing qualities, a careful compilation was made by 

 Tedin of analyses made at Alnarp of many different sorts which had previously 

 been exhibited at the General Swedish Malting Barley Expositions held at 

 Malm 6 from 1899 to 1904. These sorts represented therefore not only the 

 product of different years but that of different localities. A study of these 

 results revealed the interesting fact that in so far as protein content was 

 concerned, the Chevalier variety enjoyed no advantage over other sorts 

 which, up to that time, had not been popular with the brewers. The im- 

 portant conclusion regarding this whole question was therefore made that 

 " protein content, while probably a sort character, is one of subordinate import- 

 ance in view of the enormous influence of such factors as soil, fertilizers, climate, 

 weather conditions, kernel development, etc." (69, p. 183). This conclusion 

 has also been reached in Denmark and Germany, after many years' careful 

 An ideal work. In the light of the above observations an ideal brewing barley has 

 brewing come to be regarded as a pure sort having plump, perfectly developed and 

 barley. matured kernels, which are rich in starch, clear in color, fine scaled and high in 



weight. A sort which can comply with these conditions, no matter what its 

 name may be, or what reputation it has enjoyed elsewhere, must be the aim 

 of the breeder and should be encouraged by the brewer, since the two interests 

 cannot be estranged. 



The difficulty of handling more than one or two sorts at the brewery 

 moreover, is not considered a serious matter, in view of the comparative 

 ease with which barley sorts may be identified and thus kept separate. This 

 assertion of course, assumes the existence of only pure sorts, a matter which 

 in the brewing industry perhaps more than in any other case, is of great 

 importance. Not only are such sorts usually capable of quick identification 

 but they possess in a high -degree that first essential, viz., uniformity of 

 product which alone can give an even germination in malting. 



