BAR 



BAR 



to ascertain the constituents of barley. 

 Fourcroy and Vauquelin published seve- 

 ral ingenious remarksand experiments on 

 it in 1806, and Einhof published a still 

 more elaborate analysis about the com- 

 mencement of the same year, having ex- 

 amined this grain in different stages of 

 its growth, and after it was fully ripe. 

 When unripe barley-corns are triturated 

 with water, the liquid acquires a milky 

 colour. If this process be continued, 

 adding fresh portions of water as long as 

 the liquid passes off' muddy, there re- 

 mains only a green husky matter. When 

 this matter is macerated a sufficient time 

 in cold water, it acquires a greenish grey 

 colour, and when dry has the appearance 

 of vegetable fibre. The water in which 

 it was macerated, when boiled, deposits a 

 few flakes of albumen, and when evapo- 

 rated to dryness, leaves a small portion of 

 extractive. The water with which the bar- 

 ley was at first triturated is at first milky, 

 and gradually deposits a white powder ; 

 yet it does not become transparent, though 

 allowed to stand a considerable time. 

 When filtered, it passes through transpa- 

 rent, while a slimy substance, of a green- 

 ish grey colour, remains upon the filter. 

 This substance possesses the properties 

 of gluten. When the solution, now trans- 

 parent, and of a yellowish colour, is boil- 

 ed, it deposits flakes of albumen. It red- 

 dens litmus paper, and is strongly preci- 

 pitated by lime-water, nitrate of lead, and 

 sulphate of iron, indicating the presence 

 of phosphoric salts. The liquid being eva- 

 porated to the consistence of a syrup, 

 and the residue treated with alcohol, the 

 solution diluted with water, and the alco- 

 hol distilled off, to separate some gluten 

 which still remained, a syrupy matter was 

 obtained having a sweet taste, which was 

 considered as the saccharine matter of 

 the barley. A portion refused to dissolve 

 in alcohol. This portion was considered 

 as extractive. The white powder, which 

 precipitated from the water in which the 

 barley had been originally triturated, pos- 

 sessed the properties of starch. 



BARLEY-CO?, the least of our long mea- 

 sures, being the third of an inch. 



BARLOWE, (WILLIAM) in biography, 

 an eminent mathematician and divine, was 

 born in Pembrokeshire, his father, (Wil- 

 liam Barlowe) being then bishop of St. 

 David's. In 1560 he was entered com- 

 moner of Baliol College in Oxferd ; and 

 in 1564, having taken a degree in arts, 

 he left the University, and went to sea, 

 where he acquired considerable know- 

 ledge in the art of navigation, as his writ- 



ings afterwards showed. About the 

 year 1573, he entered into orders, and 

 obtained much and valuable preferment, 

 and at length was appointed chaplain to 

 Prince Hemy, eldest son of king James 

 the First; and in 1614, archdeacon of Sa- 

 lisbury. Barlowe was remarkable, es- 

 pecially, for having been the first writer 

 on the nature and properties of the load- 

 stone, 20 years before Gilbert published 

 his book on that subject. He was the 

 first who made the inclinatory instrument 

 transparent, and to be used with a glass 

 on both sides. It was he also who sus- 

 pended it in a compass box, where, with 

 two ounces weight, it was made fit for 

 .use at sea. He also found out the differ- 

 ence between iron and steel, and their 

 tempers for magnetical uses. He likewise 

 discovered the proper way of touching 

 magnetical needles ; and of piercing and 

 cementing of loadstones ; and also why a 

 loadstone, being double capped, must 

 take up so great a weight. He died in 

 the year 1625. His works are numerous 

 and respectable. 



BARM, otherwise called Yeast, the 

 head or workings out of ale or beer. 



BARNACLE, in ornithology, a species 

 of goose with a black beak, which is much 

 shorter than in the common goose. See 



ANAS. 



BARNACLE is also a species of shell-fish, 

 otherwise called concha anatifera. See 

 the article CONCHA. 



BARNACLES, in farriery, an instrument 

 composed of two branches joined at one 

 end with a hinge, to put upon horses' no- 

 ses when they will not stand quietly to 

 be shod, blooded, or dressed. , 



BARNADESIA, in botany, so called 

 from Michael Barnades, a Spanish bota- 

 nist, a genus of the Syngenesia Polyga- 

 mia jEqualis class and order ; natural or- 

 der of Composite Discoideje; Corymbife- 

 rae, Juss. Essential character: calyx naked, 

 imbricate, pungent ; corolla radiate. 

 Down of the ray feathered; of the disk, 

 bristly, broken backwards. There is on- 

 ly one species, B. spinosa, a shrub with 

 very smooth branches, set with a pair of 

 thorns at their origin, which at first were 

 stipules ; they are patulous, brown, and 

 smooth. It is a native of South Ame- 

 rica. 



BAROCO, in logic, a term given to the 

 fourth mode of the second figure of syl- 

 logisms. A syllogism in baroco has the 

 first proposition universal and affirmative, 

 but the second and third particularly 

 negative, and the middle term is the pre- 



