170 FIELD CROP PRODUCTION 



to be drawn off below, the hulls forming a filter. After 

 the liquid is drawn off, the residue that remains in the 

 tub is placed on the market and sold as " brewers' grain," 

 which is used extensively for stock feeding. The wort is 

 then boiled with hops to prevent it from souring, and 

 later is cooled and yeast is added. In a short time fer- 

 mentation takes place, which forms the malt liquor. 

 The different varieties of malt liquors are formed by 

 varying the different processes in malting. 



155. Good malting barley. — Barley is better adapted 

 for the making of malt than other cereals, because it 

 contains a greater amount of ferment than other grains, 

 and also because it contains a lesser amount of undesirable 

 albuminoids. The husks are also of service in protecting 

 the plumule during germination, and later they serve 

 as a filter when the wort is removed from the tub. A good 

 malting barley should have uniform, plump, starchy 

 kernels. The vitality should not be less than 95 per 

 cent and the husks should be pale straw color and not 

 possessed of deep wrinkles. Musty, dirty barley, or that 

 containing many foreign seeds, is not desirable for malting. 

 On the market malting barley commands the best prices, 

 there often being a difference of 30 cents or more per 

 bushel between the price paid for malt and feeding 

 barley. 



156. Feeding value. — The feeding value of barley, 

 when the hull and kernel are considered, is about equal 

 to that of corn, and it is quite extensively used in some 

 sections of the country for that purpose. It may either 

 be ground into meal or fed whole. In the Central West 

 barley is used largely for feeding hogs, cattle, and sheep. 

 On the Pacific Coast, where little corn or oats is grown, 

 it is used extensively for feeding horses. Barley straw, 



