BAR 
together with a chemical analysis of the 
bark, was published in the Journal de Phy- 
sique for 1790, by M. Vavasseur ; but it is 
not quite certain that the plants are the 
same. 
4. Bark of the white willow (salix alba.) 
— The bark of this three, which is common 
enough in Scotland, is remarkable for its 
astringent taste, and has been often used in 
intermittents by the common people. It 
has lately been proposed by Bouillon la 
Grange as an excellent substitute for Pe- 
ruvian bark ; being composed, according 
to him, of the very same constituents to 
which that bark owes its medical virtues. 
A very superficial examination, however, 
may satisfy any one, that the properties of 
the two are very far from similar. 
5. Bark of quercus nigra. — This tree, to 
which the name of quercitron has been 
given, grows spontaneously in North Ame- 
rica. Dr. Bancroft discovered, about the 
year 1784, that the inner bark of this tree 
contains a great quantity of colouring mat- 
ter ; and since that time, it has been very 
generally used by the dyers. To prepare 
it for them, the epidermis (which contains a 
brown colouring matter) is shaved off, and 
then the bark is ground in a mill. It se- 
parates partly into stringy filaments, and 
partly into a fine light powder. 
Bark, or Jesuit's bark, is a name given 
by way of eminence to the cinchona. See 
Materia Medica and Pharmacy. 
Bark, in navigation, a little vessel with 
two or three triangular sails ; but according 
to Guillet, it is a vessel with three masts, 
viz. a main-mast, fore-mast, and mizen- 
wast. It carries about two hundred tons, 
BARKING of trees, the peeling off the 
rind or bark, which must be done, in our 
climate, in the month of May, because at 
that time the sap of the. tree separates the 
bark from the wood. It would be very 
difficult to perform it at any other time of 
the year, unless the season was extremely 
wet and rainy, for heat and driness are a 
very great liinderance to it. 
BARLERIA, in botany, so named in 
honour of James Barrelier, a Dominican, 
whose leones were published in 1714, a ge- 
nus of the Didynamia Angiospermia class 
and order. Natural order of Personal®. 
Acanthi, Jussieu. Essential character : 
calyx four-parted ; stamens two far less than 
the others ; capsule quadrangular, bilocu- 
lar, bivalval, elastic ; without the claws ; 
seeds two. There are eleven species, and 
being all natives either of the East Indies 
BAR 
or South America, require the protection of 
the bark-stove. 
Barley, in botany. The principal 
use of barley in this country is for making 
beer ; but, in seasons like the present, when 
peas are very scarce, large quantities of it 
are used in feeding hogs. In Scotland bar- 
ley is a common ingredient for broths ; it is 
also much used for the same purpose in 
England at the tables of persons of rank. In 
some parts of the continent horses are fed 
with barley. Pearl barley, and French 
barley, are barley freed from the husk by 
means of a mill, the distinction between the 
two being, that pearl barley is reduced to 
the size of very small shot, all but the heart 
of the grain being ground away. See Hor- 
hedm. 
Barley, in chemistry, is the seed of the 
hordeum vulgare, which will be described 
hereafter. Great crops of it are reared 
annually, partly as an article of food, 
and partly as a material from which 
malt liquors and ardent spirits are drawn. 
This species of corn has been examined of 
late with considerable attention by chemists, 
partly in order to form correct conceptions, 
if possible, of the nature of the process of 
fermentation, and partly to ascertain the 
constituents of barley. Foureroy and Vau- 
quelin published several ingenious remarks 
and experiments on it in 1806, and Einhof 
published a still more elaborate analysis 
about the commencement of the same year ; 
having examined this grain in different 
stages of its growth, and after it was fully 
ripe. When unripe barley-corns are tritu- 
rated with water, the liquid acquires a milky 
colour. If this process be continued, adding 
fresh portions of water as long as the liquid 
passes off muddy, there remains only a green 
husky matter. When this matter is mace- 
rated a sufficient time in cold water, it ac- 
quires a greenish grey colour, and w hen dry 
has the appearance of vegetable fibre. The 
water in which it was macerated, when 
boiled, deposits a few flakes of albumen, 
and when evaporated to dryness leaves a 
small portion of extractive. The water 
with which the barley was at first triturated 
is at first milky, and gradually deposits a 
white powder; yet it does not become trans- 
parent, though allowed to stand a consider- 
able tune. When filtered, it passes through 
transparent, while a slimy substance of a 
greenish grey colour remains upon the filter. 
This substance possesses the properties of 
gluten. When the solution, now transpa- 
rent, and of a yellowish colour, is boiled, it 
