II 



Ascending in the scale of value, we next find Barley (Hordeum vul- 

 gare, L.) — a grain which, in some regions, is extensively used for bread, 

 and more or less as food for horses, and other stock : But, in our own 

 country, it is almost exclusively employed in the manufacture of a rich 

 potation, known to us all by the names of Beer, Ale and Porter. The im- 

 mense crops produced in the middle and northern States, are nearly all 

 destined for the Breweries, — a comparatively small portion being used in. 

 the Distilleries. To prepare the grain for these establishments, it must un- 

 dergo the process of mailing, or incipient vegetation, in order to,, form the 

 sugar, which is the source of the alcoholic strength of fermented and dis- 

 tilled liquors. It is found that when seeds begin to germinate, the farina 

 or mealy portion, is partly converted into sugar, by diminishing its carbon, 

 and augmenting the proportion of its hydrogen and oxygen ; and this sac- 

 charine transmutation is precisely the operation of malting. The skill of 

 the Maltster consists in arresting the germination, at the critical moment, 

 when the formation of sugar is most complete and abundant. This he does 

 by drying it in a kiln. 



The grain next superior in importance — being used to a considerable 

 extent in making bread, — is Rye (Secale cereale, L,). In our own State, 

 from the force of custom, or prejudice, and the greater abundance of 

 Wheat, — we are in the habit of undervaluing the bread made of this grain. 

 But in many districts — where the soil is better adapted to the plant — Rye 

 is very generally used, and highly esteemed. It is also employed to a most 

 mischievous extent, in the production of the ardent spirit, called Whiskey. 

 In this case, the preliminary operation of malting — though sometimes 

 practised — is generally dispensed with, as being too costly. The grain is 

 merely chopped, or coarsely ground, and,, in conjunction with a small per 

 centage of malt, is subjected to fermentation ; by which process, also, the 

 farina looses a portion of its carbon, and becomes sufficiently saccharine 

 tc yield large quantities of impure alcohol. So great is the amount of ar- 

 dent spirit procured from this grain, and so tremendous the abuse result- 

 ing from the practise, — that it may be doubted, on the whole, whether 

 Rye does not contribute more largely to the destruction, than to the suste- 

 nance of human life. Certain it is, that by the conversion of its whole- 

 some Farina into an intoxicating draught, it is made a potent instrument of 

 physical and moral evil — a most prolific source of disease, misery and 

 crime. All these mischiefs, however, arise from the misapplication and a- 

 buse of a positive good; for which man, himself, must be held accounta- 

 ble, — and must expect the penalties, inseparable from folly and wicked- 

 ness. 



The next most valuable plant, among the Ccrcaliit, is perhaps our Indi- 



