( 208 ) 
specific names, but all are regarded as forms of the above 
species. Barley is chiefly used in brewing and as a fodder, 
but it is rich in nutriment and in the form of ‘“‘pearl 
barley” it is largely used in soups and gruels. 
4754. Two-rowed barley on the stalk.—A variety of H. oulgare that was called 
H. distichum by Linnaeus. It is the variety commonly cultivated in 
Europe. 
4755. The same, threshed and cleaned. 
4756. The fruiting heads of six-rowed, red, Scotch, or square barley, on the stalk.— 
H. vulgare L., var. pallidum, which was called H. hexastichum by Linnaeus 
and is largely grown in Scotland. 
4757. The same threshed and cleaned. Grown in California. Presented by 
Ernest Kreusch, of New York City. 
4758. Another sample, presented by the United States Department of Agriculture. 
Numbers 4759-4765 were presented by Ernest Kreusch, of New York City. 
4759. No. 1 brewers’ barley, as classified by the New York Produce Exchange. 
Grown in California. 
4760. Choice No. 1 brewers’ barley. 
4761. Extra fancy No. 1 brewers’ barley. 
4762. Chevalier No. 1 barley. 
4763. No. 1 dark feeding barley. 
4764. No. 3 western barley. 
4765. Extra No. 3 western barley. 
4766. Pearl barley. Hulled barley.—The grain of barley with the shell ground 
off, having only the kernel. Used in soups and broths. 
BuCKWHEAT 
Buckwheat is the grain of several species of Fagopyrum 
(Polygonaceae—Knotweed Family). As a food it is highly 
nutritious, but it is less digestible than other grains and, 
when eaten in excess, is liable to cause indigestion and skin 
eruptions. | 
Common buckwheat or Indian wheat on the stalk.— 
The fruiting stems of Fagopyrum Fagopyrum (L.) Karst. 
Native of eastern Europe and western Asia and cultivated 
in many countries having temperate climates. 
4767. Japanese buckwheat in flower. 
4768. The same in fruit. 
4769. Japanese buckwheat. The cleaned grain. 
4770. The same, with the hulls removed. 
4771. Buckwheat flour.—The finely ground grain of buckwheat, with the shells 
sifted out. 
