QUALITY IN BARLEY 



183 



In general the two-rowed ba-rleys are larger in grain and softer 

 than six-rowed (Fig. 70), and are grown in preference in the barley 

 regions of Europe, where barley is grown principally for malting. 

 In America it is largely a question of yield that determines the type 

 grown. 



Quality in Barley. Quality in barley must be judged largely by 

 its adaptation to malting, as good malting barley usually sells from 

 ten to fifteen cents per bushel higher than feed barley. Malting is 

 judged largely by the following three factors : 



FIG. 69. Four types of hulless barley kernels. 



1. Germination. In the manufacture of malt the barley is first 

 germinated by keeping moist in a warm room. The barley grains 

 should all germinate quickly and uniformly at least 95 per cent 

 germination in 72 hours. 



To secure this quality the barley should: (1) ripen uniformly 

 in all parts of the field, as green and ripe harvested barley will not 

 germinate alike; (2) the barley should be well ripened; (3) should 

 be well protected from weather after harvest, as continued dampness, 

 in a wet bundle, for even, one or two days, will stanfc germinating 

 process. If a part of the grain be exposed, as the cap sheaves for 



