137 



belong to Type I. This fact makes it possible to prevent much abuse, such as 

 the distribution of old mixed varieties under the names of sorts which are 

 more popular and of greater value. To distinguish Princess and Hannchen 

 from each other is another matter. Fortunately the shape of the kernel of 

 these sorts is sufficiently different to enable a distinction to be made between 

 them when bulk samples of each rather than single kernels are examined. 

 Similar differences often exist between sorts which are classified under the 

 one group. 



Photo by L. H. N. 



FIG. XXXIX. Dr. Tedin, examining botanical marks on a kernel of barley to decide 



type to which it belongs. 



An essential of success from the standpoint of the brewer is that the ^- , 

 handling of all barley designed for brewing purposes be under efficient Brewing 

 control. Without such control the genuineness and purity of a given sort barley. 

 can scarcely be expected. The breeder on the other hand must not only 

 seek to produce still better sorts but he also must see that these are distributed 

 with every possible precaution. 



The points considered in judging brewing barley are as follow: 



Points con- 



(1) Purity of the sort. (2) Freedom from other kinds of grain, sidered in 

 (3) Uniformity of product. (4) Character of scale. (5) Shape of kernel. 



(6) Color of kernel. (7) Mealiness. (8) Nitrogen content. (9) Size 

 kernel. (10) Growing power. (11) Damaged kernels. (12) Odour. 



of 



brewing 

 barley. 



The degree of mealiness is commonly judged by the color from quite 

 starchy to glossy or flinty when the kernel is cut crosswise through the 

 centre. It has long been believed that the more mealy or starchy the kernel, 

 the lower the per cent protein. While experience seems to have given some 



