278 _ H O R 
plaining one day-.to the poet that his odes were too fhort, 
“ Take care,” laid he to the emperor, “ that your chil¬ 
dren do hot appear, greater than- yourfelf.” 
Horace was the firft Roman who rivalled the Greeks in 
lyric poetry through all its varieties. In fat ire he fur- 
paffed Lucilius, and divides the palm with Juvenal; and 
in the familiar epiftolary ftyle he has no competitor. If 
he attempted not the high epic, it was not becaufe he 
wanted powers, but becaufe he poflefled not that patient 
perfeverance which an epic poem requires. Horace loved 
his eafe, and wrote only by harts. He indeed called his 
compofitions operoj'a carmina-, and they are evidently high- 
ly-finillied pieces: but ftiil they leem originally to have 
been the fruit of fome immediate impulfe of no long du¬ 
ration, and to have been afterwards touched and retouched 
into their prefent perfection. His Epijlola ad Pifones, com¬ 
monly called his Art of Poetry, is the molt admirable com- 
poiition of the kind in any language. The fined: taile, the 
moft delicate expreflion, and the moil exquifite judgment, 
are difcoverabie in every line. If fome moderns have been 
more methodical and comprehenfive on the fame fubjeft, 
how far are they not behind in every other refpeft ! In 
fhort, we venture to affert, that in no language is there 
fuch purity of ftyle, fuch a fund of good fenfe, and iuch 
happinefs of expreffion, as in the works of Horace. 
The editions of this poet have been fo numerous as 
almoft to defy enumeration. A library has been formed 
of them alone, with the tranflations into various lan¬ 
guages. The fulleft catalogue of both thefe is to be 
found in the Bipontine Horace, 1783. This admirable 
poet died in the year before Chrift 8, in his fifty-ninth 
year, and was interred near the tomb of his patron Me- 
caenas, whofe death a fhort time preceded-his own. 
HORAZDIOWIZ', a town of Bohemia, fituated on 
the river Ottawa: eighteen miles eaft of Pifek, and twenty- 
two north-weft of Prachatiz. 
HQRB, a town of Germany, in Swabia, fituated on the 
Neckar, with a confiderable trade in woollen goods : ten 
miles fouth-weft of Rotenburg, and twenty-eight fouth- 
weft of Stuttgart. 
KOR'BURG, a town of France, in the department of 
the Upper Rhine, and chief place of a canton, in the 
diftrift of Colmar: half a league north-eaft of Colmar, 
and two north-weft of New Brifach. 
HOR'BY, a town of Sweden, in the province of Skone : 
twenty-four miles fouth-weft of Chriftianftadt. 
HORCAJA'DA, a town of Spain, in the province of 
,Leon : forty miles eaft of Civdad Rodrigo. 
HORCA'JO, a town of Spain, in New Caftile : twenty T 
feven miles Ibuth-fiouth-weft of Hueta. 
HOR'CHEIM, a town of Germany, on the Upper 
Rhine, and biftiopric of Worms: two miles fouth of 
Worms. 
ROR'CISBERG, a town of Germany, in Upper Sax¬ 
ony : one mile north-eaft of Skltzwedel. 
HOR'DA, f In old records, a cow in calf. Phillips. 
HORDA'CEOUS, adj. [ hordcum , Lat. barley.] Made of 
barley. Scott. 
HORDE, f A clan ; a migratory race of people : 
Of loft mankind, in polilh’d flavery funk, 
Drove martial horde on horde with dreadful fweep, 
And gave the vanquilh’d world another form.. Thom fin. 
HORDE / OLUM, f. [from hordcum , Lat. barley.] A tu¬ 
bercle on the eyelid refembling a barley-corn. 
HORDE'RIUM, /. In old records, a hoard ; a treafure j 
a {tore. 
HOR'DEUM, f. [either herridum, Lat. from korreo, on 
account of its long awns or beards; or, fmee it was an¬ 
ciently written fordcum, rather from tpefiu, Gr. to feed or 
nourilh, whence <po%&/) and forbea, and, changing the b into 
d, fordcum. VoJ/ius.] Barley., and Barley Grass; in 
botany, a genus of the clafs triandria, order digynia, na¬ 
tural order of grade's. The generic characters are—Calyx : 
.common receptacle lengthened into a fpike \ glume fix- 
H O R 
leaved, three-flowered ; flowers fefiile ; leaflets d: ft ant, in 
airs, linear, acuminate. Corolla: two-valved ; lower valve 
ellying,angular, ovate-acuminate, longer than the calyx, 
ending in a long awn ; inner valve lanceolate, flat, fmaller; 
neftary-two-leaved ; leaflets ovate, {harp, ciliafe. Stamina : 
filaments three, capillary, fhorter than the corolla; antherae 
oblong. Piftillum : germ ovate-turbinate ; ftyies two, vil- 
lofe, reflex; ftigmas iimilar. Pericarpium: none; the co¬ 
rolla grows round the feed, without opening. Seed: ob¬ 
long, bellying, angular, acuminate to both ends, marked 
with a groove on one fide, (covered with the permanent 
corolla ; radicles of the embryo fix, G.)- — EJJcntial CharaSler. 
Calyx lateral, two-valved, (valves narrow, acuminate, dif- 
tant, all together forming a .fix-leaved involucre,) one- 
flowered, by threes, at each toothlet of the rachis. 
Species. I. Barleys. 1. Hordeum vulgare, or fpring bar¬ 
ley : all the florets hermaphrodite, and awned-in two very 
upright rows. Of the fpring barley, which is principally 
cultivated in England, the farmers make two forts, viz. 
the common, and the rath-ripe, barley; but they are in 
faft the fame: for the rath-ripe has only been an altera¬ 
tion, occaiioned by being long cultivated upon warm gra¬ 
velly lands. The feeds of this, when fown in cold or 
ftrong land, will the firft year ripen near a fortnight earlier 
than the feeds taken from ftrong land; therefore the far¬ 
mers in the vales generally purchafe their feed-barley from 
the warm land; for, if laved in the vales two or three 
years, it will become full as late in ripening as the com¬ 
mon barley of their own product; and the farmers on the 
warm land are alfo obliged to procure their feed-barley 
from the ftrong land, otherwife their grain would dege¬ 
nerate in bulk and fulnefs, which by thus changing is 
prevented. This fort of barley is eafily diftinguifhed by 
the two orders of beards, or awns, which ftand ereft; the 
chaff being alfo thinner than that of the fecond and fourth 
forts, is elteemed better for malting. It is not known 
where this or any other fort of grain grows wild. Cardan 
pretended that barley was a native of Athol in Scotland ; 
Reidefel fays the fame of Sicily; and it has lately been 
affirmed to be found on the banks of Samara, a river of 
Tartary. Diodorus Siculus aferibes the firft culture of 
barley to Ofiris, who difeovered it in a wild ftate. The 
ancients fed their horfes with barley, as we do with oats. 
It was eaten alfo in bread by the lower fort of people; 
and the gladiators were called hordearii, from their feeding 
on this graip. I11 fome of the fouthern parts of Europe 
they have two crops of barley; one fown in autumn and 
cut in May, and another fown in fpring and cut in au¬ 
tumn. In fome of the northern parts of Europe it is 
called horn exclufively; and it is much cultivated there on 
account of its taking a lefs time to ripen than other forts 
of grain. In Lapland, fifty-eight days only, or about two 
months, elapfe between the lowing and the cutting it. 
But it is the fecond fort which is ufually fown in northern 
climates. Rath-ripe or Patney barley is faid to have been 
returned to the barn in England in two months. 
f 3 . H. coelefte, or Siberian barley, called in German 
himmdfgcrjle , or hvrnmcljkom ; in Swedilh, himmeljkorn in 
French, orge cclejle ; was introduced in 1768 by Mr. Kali- 
day, who received a wine-glafs fulL of this grain, on the 
the 25th of May, 1767, from a member of the Society of 
Arts, &c. at London, with this information, that a foreign 
nobleman had prefented that fociety with about a pint of 
it, and that it came from Siberia. In 1768, Mr. Haliday, 
having near a quart of the leed, lowed the whole in drills, 
the firft week in May. The produce was hung up in facks 
in the ear, and in the beginning of April, 1769, was 
threfhed out, and produced near a bulhel. On the 19th 
and 20th of that month it was fown in drills, and was 
reaped on the 14th and 15th of Auguft. The produce 
was about thirty-fix bulhels of clean corn. Two bulhels 
weighing 132 pounds, being fent to the mill, yielded 
eighty pounds of fine flour, equal to London leconds, 
forty pounds of a coarfer fort, and twelve pounds of bran, 
fuperior to wheat bran. The belt flour made excellent 
1 bread. 
