320 CEEEALS. 



considerable reputation among physicians. It has much 

 less of the flesh-forming principles in it than wheat and, as 

 a natural consequence, is admissible in all inflammatory 

 affections, where a cooling diet is desired. However, there 

 being a superabundance of starch in it, the gastric juice 

 meets with more resistance, and it, with the bran that is 

 unavoidably in it, produces a laxative effect, so that it 

 would not be suited to bowel affections, especially for 

 diarrhoea or indigestion. But in kidney, lung or liver 

 diseases, where a cooling, demulcent' and nutritious food is 

 desirable, it is well adapted. Bread, with three parts 

 wheat and one of barley, is a good food to counteract the 

 effects of constipation, both in infants and adults. Decoc- 

 tions and infusions of barley were used formerly, as febrifuge 

 drinks, more than at present, but are still good. 



It has been stated that the brewers get the largest pro- 

 portion of the barley raised in the State. It is used by 

 them for the purpose of making beer and ale. This is a' 

 comparatively new industry in the State of Tennessee, and 

 is increasing at such a rate that a market for all the barley 

 likely to be raised will be always at hand. This fact is 

 well established, when it is known that the brewers of 

 Nashville have to resort to the North for their main 

 supply. 



Beer or ale is becoming such an universal drink that 

 more breweries are being constantly built up. As to the , 

 morale of its use, we have nothing to say ; but it is taking 

 the place, in many families, of tea, coffee and milk, and 

 there are numbers of persons who never drink water at all, 

 quenching their thirst by the use of this beverage. It is 

 strongly recommended by some temperance advocates as an 

 antidote to intemperance ; its mildly intoxicating qualities 

 seeming to. satisfy the cravings for stimulus. It may be 

 interesting to the public to know, in a few words, the pro- 

 cess of beer-making. Without going into details, the bar- 

 ley is first soaked in water about two days, until it increases 



