A NEW BASIS FOR i;\l;U\ VAL1 \TI<>\' AND IMPROVEMENT. i 
tests, the general build of this organ being easily made out 1>.\ 
merely removing the outside hull- of the grain. Tin- is readily 
done even when the barley is dry, though it is better to soak the 
sample for a fe\n bours. The examination of the epithelial layer is 
also a comparatively simple operation. A longitudinal section of a 
well-soaked grain, freed from it- hulls, can be quickly made with a 
razor or -harp knife, and the microscope will then reveal the general 
form of this important glandular tissue. Of course, better sections 
can be secured with a microtome. Some of the new freezing micro- 
tomes are not >>nl\ cheap hut are easilj operated. The one used iu 
these investigations will enable a grain investigator to prepare 
excellent sections in five to eight minutes, and such sections give a 
Pro. 2, Low-grade barley sold on the Milwaukee market. Crop of 1907 The hulls and outer 
membranes have been removed to show the poor form of scutellum. Grain on the right entire; 
on the left with scutellum removed, leaving a narrow, deep-sunken depression; scutellum in the 
n from under side. Magnified 8 diameters. 
far better image of the starch body it- texture, mealiness, glassi- 
ness, etc. than the crude method of cross-cutting the grain now 
practiced l>\ grain buyers and malt experts. 
ll i- tO he -ceil hv the foregoing that the lir-t e— eiltial for barley 
improvement mentioned at the head of this article, namely, the 
mean- of recognizing the best grades of barley, is supplied by the 
structural differences of the scutellum. 
The -ccnnd essential mentioned, a knowledge of what factor- 
in barley it is especially desirable to imprcn e, is also closelj connected 
with the function- of the scutellum, for evidently an\ improvement 
in malting barley must include an improvement in the malting organ. 
Other factor- are without doubt involved, the quality of the starch 
[Cir. U.] 
