JUDGING BARLEY 231 



which it is adapted. Spring barley also produces nutritious 

 early spring pasture, and is sometimes sown for this purpose, 

 particularly for hogs and sheep. 



IMPROVEMENT OF THE CROP 



286. Opportunities for Improvement. Barley can be 

 improved by increasing the yield, by increasing the size 

 and plumpness of the individual grains, and in other ways. 

 For malting, a low protein content and a high proportion of 

 starch are desired; while for feeding, a high protein content 

 is wanted. It is possible to produce strains by selection 

 which are relatively high or low in protein, but this requires 

 much careful work and can hardly be undertaken except by 

 professional plant breeders. 



287. Methods of Improvement. The methods of improv- 

 ing barley are not different from those practiced with wheat 

 (Sec. 215) and oats (Sec. 254) . Grading the grain and sowing 

 only the heaviest and plumpest kernels will eventually 

 improve the yield and quality of the crop. The selection 

 of good heads from the field, using the seeds from them to sow 

 a seed plot from which all plants not of uniform type are 

 removed before harvest, and increasing this seed until enough 

 is produced to plant the main crop, will materially improve 

 the quality, yield, and uniformity of the crop. New varie- 

 ties may be produced by the selection of specially good indi- 

 vidual plants and by hybridization. 



288. Judging. The excellence of a sample of barley is 

 determined largely on its uniformity, its freedom from broken 

 grains, weed seeds and other foreign matter, its condition, 

 and its weight per bushel. Germination is also a factor 

 which is usually considered. 



