BARLEY 
5 
There is, however, almost an unlimited demand for 
barley as a stock feed, to take the place of part of the 
corn that is now imported from Kansas and Nebraska. 
It is with reference to its growth for this purpose, 
and the methods and results of feeding it to stock, that 
the remainder of this bulletin will be devoted. 
VARIETIES. 
The barleys can be separated into two classes: the 
common hulled varieties and the hulless, or naked 
varieties. These latter are often called “bald barley.” 
The common hulled varieties are well known everywhere. 
The hulless varieties have no beards; they lose the hull 
in threshing, the same as wheat, and the cleaned grain 
closely resembles wheat; but the sides are more rounded 
and the upper end more pointed. 
The common barleys can be divided into malting and 
non-malting, while the principal varieties of the hulless 
are the black and white. 
The hulless barleys are not much raised in Colorado, 
but within the past few years, one variety known as the 
“Success” barley, has gained a good reputation as a 
profitable crop in the foothills and mountain parks from 
7,000 to 8,500 feet altitude. At 7,000 it matures a crop 
of grain. Up to 8,500 feet it will make a heavy crop of 
hay, if cut just after blossoming, that takes the place of 
both hay and grain. Many teams do heavy work, in 
lumbering all winter long, with nothing to eat bat this 
barley hay. 
On the plains, under irrigation, some varieties of the 
common barley give so much larger yields than the 
hulless that the latter is not much grown. It is probable 
that even there the hulless barley could be grown at a 
profit, mixed with oats as a stock food. When sown 
together at the rate of thirty pounds of hulless barley 
and seventy-five pounds of oats per acre, the barley 
seems at first the leading crop. It shoots up above the 
oats, soon heads out and has the appearance of a barley 
