168 FIELD CEOP PRODUCTION 



Dakotas, the Chevalier and Hanna being the most promi- 

 nent varieties. The two-rowed types are more commonly 

 grown in Europe, while in this country the six-rowed 

 varieties are more common, the principal varieties of 

 which are Manchuria, Oderbrucker, and Bay Brew. 



Barleys may also be divided into the bearded and 

 beardless varieties. The beardless varieties are not so 

 commonly grown as the bearded. They may also be 

 divided into spring and winter varieties. The winter 

 varieties are not so hardy as winter wheat and are largely 

 grown in the Southern States or on the Pacific Coast. 

 The spring varieties are of both the two and the six rowed 

 types, and are grown in the northern half of the United 

 States. While in most varieties of barley the hull adheres 

 to the kernel after thrashing, in some few the hull is 

 shed during thrashing like wheat. The hull-less varieties 

 are usually named after the color of the grains. Thus 

 the common varieties of this type are white hull-less 

 and black hull-less. Hull-less barleys weigh sixty pounds 

 per bushel. 



USES OF BARLEY 



154. The making of malt. Over 50 per cent of the 

 barley crop produced in the United States each year is 

 used for the making of malt, which is used in the manu- 

 facture of beer and other malt liquors. Malt is the grain 

 artificially germinated so as to induce certain changes in 

 its composition. When the grain germinates, a nitrog- 

 enous ferment, diastase, which exists in the kernel, is 

 increased in amount. The diastase acts upon the starch 

 of the kernel, changing it into a soluble sugar and dextrin. 

 The object of malting is to obtain the largest amount of 

 sugar possible by converting the starch of the barley 

 grain into sugar, which is then dissolved and changed 



