Chap. 43. 
fays be , I have nimbrei above fixty Stalks rifing 
from the Root of one Corn, but uftally twenty , thirty, 
and forty- 
IV. T be feconi Kind is like the other in all re- 
f pells, excepting in the Ear , which is indeed much 
broader, ( tho’ it has but two rows , as the former ) 
for that the Grains lye more ftraight out, not fo 
much J loping upwards, and withal they are fomething 
larger, but the Awnes or Beard, not full out fo 
long. 
V. The third Kind. This is alfo altogether like 
the other Kinds in the Root, Stalk, Leap and Grain, 
but differs only in the Ear, this always having four 
Rows of Grains, whereas the others have but two : 
Some Authors xoill have it, that this kind has feme- 
times fix Rows of Grains on the Ear , called, Hc'r- 
deum Hexafticum, or Cantherimim. But I am of 
Opinion it is of a different Kind from the four Row, 
ed -, or Square Barley ; for that this is leffe'r , and 
without doubt is that fmall kind which is brought to 
us out of Germany, and fold in our Grocers Shops , 
called Pearl Barley : There is alfo a fart of large 
hii/’d Barley, called French Barley, which is only our 
common Englilh Barley hull’d ; and is called French, 
becaufe it was firft of all hull’d in France. 
VI. The fourth Kind. The Root is GraJJy, with 
many f ibres or Strings at it ; whence rifes up Stalks, 
like to the Common Barley , or rather like unto Spelt, 
fave that the Ears are rounder 5 but it has not fo 
many Stalks rifing from the Root, as the Common 
Barley has ■, it has many rows of Corns in the Ears, 
which are tnclofed in the Husks, but have not that 
hard or harjh Skin or Husk upon them, which the 
Common Barley has, with long, rough Awnes or 
Beards at their ends -, and the Grains or Corns are 
more lank, fmall, yellow, andfhort , and naked, with- 
out Husks, growing almojl like Wheat, the which in 
its yellowijh Colour it fomewhat refembles. 
VII. The Places. The firft or our Common Bar- 
ley, is Town in all the Southern parts cf the King- 
dom ; the fecond is Town in the North parts only : 
thfc third is reafonably frequent in our Land. The 
laft is fown in feveral places of Germany , for the 
lame ules as the other Barley is ; this is tare with 
us, yet it is fown in our Gardens , where it ftouri- 
(hes very well. 
VIII. The Times. Barley is fown with us ill 
March, efpecially the two firft kinds : the Square 
or Winter Barley, is faid to be fown before Winter 5 
but all forts of Barley ( even the Winter Barley ) 
are fown With U3 in England in March or April, 
and are tipe or fit for cutting in Auguft following, 
or beginning of September at farthelt. 
IX. The Qualities. They ate cooling and drying 
in the firft Degree. They are gently Repercuffive, 
Abfterfive, Diuretick, and Anodyne, appropriated to 
the Lungs and Reins ; alfo Antifebritick and Ga- 
lafifogenetick, or breeding Milk. 
X. The Specification. They are peculiar for al- 
laying the heat of Blood in Fevers, to help Pilling 
Blood, and Iharpnefs of Urine, being cauled thro’ 
the Application of Veficatories, by an unskilful 
hand. 
XI. The P reparations. You may have from the 
Grain, 1 .Malt. 2. Beer. 3. Ale. 4 .A Spirit. ;.Pc- 
lenta. 6. Maza. 7. Ptifan. 8. Teft. 9. Paces or Bot- 
toms of Ale or Beer. 10. A Balfam. 1 1 . The Meal 
or flower. 12. Bread. 13. Cream. 14. Barley Water. 
15. A Cataplafm. 16. A Mixture. 17. A Julep. 
18. A Bath. 19. An Emplajler. 20. A Dijlil/ed 
Water from the green Plant, whiljl the Grain is yet 
green , or not fully ripe. ai. Brewers Grains. 
The Virtues. 
XII. The Malt. This is called in Greek, Bi/rat 
by JEtius : in Katin , Byne, and Maltum -, which is 
a made Latin Word, from the German Word Maltz, 
or our Englijh Word Malt, which is Barley prepa 
red for Brewing Ale or Beer ; the manner of which 
Preparation is thus : Take a Quantity of Barley, as 
much as you pleafe, put it into Cijferns made for that 
purpofe, which you may fill full with the Barley, 
then iffufe fo much Water thereon as may cover it, 
and there let the Grain foak for two or three Days 
\ 2 and 
