NORTHERN GROWN SEED BARLEY 
Our Smooth Awn Barleys Are High Yielding, Stiff-strawed, Easy to Handle and Most Profitable. 
QUALITY SEED BARLEY PAYS 
The Agricultural Extension Division of the University, under the 
supervision of Mr. Ralph Crim, conducted a series of meetings through¬ 
out southern Minnesota to discuss barley problems. It was pointed out 
at these meetings that many growers had been allowing the better 
prices paid for malting barley to be taken away from them because so 
much of the home-grown barley was unfit for malting. 
By use of the proper varieties of barley, coupled with good growing 
conditions and cultural practices, it was clearly shown that barley suit¬ 
able for the maltster, which brings a higher price, can be easily grown. 
Malting barley should be mellow and not hard or flinty—to bring 
this about, the grain should be allowed to ripen thoroughly. Malting 
barley should be plump and heavy and must be free of diseases and 
of mixtures such as wheat or oats. 
A uniform size kernel is necessary, and in order to obtain these 
qualities, the grower should know that his seed is dependable. 
At these meetings it was pointed out that pure seed of malting 
barleys was relatively scarce and insufficient for the acreage to be 
seeded. Those buying seed should be careful, inasmuch as much seed 
is badly mixed with other varieties of barley and with oats in particular. 
It pays to buy certified recommended varieties—-outstanding of which 
are Wisconsin Pedigree No. 38, Velvet and Peatland Barley. 
It is emphasized that this is no time to increase barley acreage, 
but rather to improve the quality of the barley grown for market. 
Remember you can depend upon “Master Farmer’’ quality seed for 
giving the greatest satisfaction and results. 
A down payment of 25% will hold seed until wanted; balance may be 
paid at the time shipping instructions are sent. 
VELVET BARLEY 
Minnesota No. 447—Certified 
The demand for Velvet Barley has been 
steadily increasing each year since its intro¬ 
duction. If you have not tried this outstanding 
variety, we suggest that you get started with 
it this year, for it is one of the best smooth- 
bearded varieties now being grown. 
Velvet originated from a cross between Luth, 
a rough-awned, six-rowed barley of the Man¬ 
churian type and a smooth-awned variety. It 
is a most excellent yielder, producing as much 
grain as Manchuria. The straw is quite stiff, 
the lodging percentage being no greater than 
that of other stiff-strawed varieties. Velvet ap¬ 
pears to be more disease resistant than other 
varieties. With its smooth beards or awns, 
Velvet has a very distinct advantage over the 
rough-awned types since it has no barb that 
will stick in the clothing or get into the flesh. 
Therefore, it can be handled much more easily. 
Velvet is in great demand by the manufac¬ 
turers of malt and there is every indication 
that the limited supply of this variety will be 
quickly exhausted before planting time. 
We have many excellent reports from all 
over the northern part of the United States 
about Velvet Barley. Each year many car¬ 
loads _ of this variety are shipped into Iowa, 
Illinois, Indiana, Ohio, Pennsylvania and other 
states, and we have had many inquiries for 
carlot shipments into these sections during the 
present season. 
Once you try Velvet or other smooth-bearded 
varieties, you will not want to change back to 
the rough types. We offer Velvet Barley Seed, 
certified by the Minnesota Crop Improvement 
Association which gives you assurance of ob¬ 
taining the true variety of the very highest 
purity. See Blue Figure Price List. 
WISCONSIN PEDIGREE NO. 38 
BARLEY— Certified 
This variety was developed by the Wisconsin 
Experiment Station by crossing a black smooth- 
bearded barley with Oderbrucker which is a 
standard white kerneled variety. They suc¬ 
ceeded in obtaining a number of strains from 
this cross that were smooth-bearded with white 
heads and from these strains careful selections 
were made for size of heads and kernels, re¬ 
sistance to disease, stiffness of straw and yield¬ 
ing ability. 
Wisconsin Pedigree No. 38 Barbless Barley 
has the following outstanding characteristics: 
First—Smooth-bearded. This feature makes 
the barley very easy to handle and because of 
this, it has stimulated production of barley to 
a great extent. 
Second—Resistance to hot weather. This 
barley appears able to withstand a greater de¬ 
gree of heat than many other varieties of bar¬ 
ley which are now being grown. It matures a 
few days, later than Glabron and Velvet; but 
with its resistance to hot weather and long, 
-stiff straw, it is able to stand up and de¬ 
velop larger kernels than some of the earlier 
varieties. 
Third—Yields heavily. Wisconsin No. 38 
Barbless Barley has shown its ability to out- 
yield other varieties and has produced as high 
as 70 bushels or more per acre. In Wisconsin 
tests, this variety has always outyielded any of 
the common barley grown in comparison with it. 
Fourth—Finest for malting. Wisconsin No. 
38 Barbless Barley is greatly desired by the 
manufacturers of malt and will command a 
premium over many other varieties on the mar¬ 
ket. See Blue Figure Price List. 
GLABRON BARLEY 
Minnesota No. 445 
Glabron is the result of a cross between 
Smooth Awn and Manchuria. It is smooth- 
bearded, making it very easy to handle, and 
the beards thresh clean. With a straw much 
stiffer than that of most other varieties, it will 
withstand lodging. It grows slightly taller 
than Velvet, produces a larger kernel, and 
yield data show that it will outyield con¬ 
sistently most other varieties. It can be grown 
in the north from the Dakotas and Nebraska 
east, also in the Great Plains area where the 
rainfall is sufficient. 
PEATLAND BARLEY 
Peatland is a rough-awned barley which is 
well adapted to peat soils and in recent years 
has yielded well on some mineral soils also. 
It is particularly well adapted to the northern 
parts of the state and especially in the regions 
around Grand Rapids. In the southern part 
of the state it has given very outstanding re¬ 
sults on land that is too rich to grow other 
barley varieties. 
Peatland is classified as a satisfactory malt¬ 
ing barley variety. It is resistant to spot 
blotch and stem rust diseases but is suscepti¬ 
ble to stripe disease. (Barley stripe disease 
may be controlled by treating with Ceresan. 
See page 63.) 
In the summer of 1935 the southern part of 
Minnesota witnessed one of the worst scab 
epidemics it ever experienced. Peatland showed 
its value and brought good yields of high 
quality barley as. it is highly resistant to 
scab. Therefore, in those regions where scab 
is a serious problem, Peatland Barley may be 
grown and a good quality malting barley pro¬ 
duced. Barley which contains a considerable 
amount of scab cannot be classed as malting. 
For this reason much of the scabby barley 
produced in 1935 has to be used as feed. 
BUCKWHEAT 
An excellent catch crop, which may be sown 
after harvesting winter wheat or rye or on 
newly broken ground. Its greatest value lies 
in the fact that it is the best and surest means 
of getting rid of quack grass. 
JAPANESE -Large kerneled, dark brown 
and early. It is very productive, and an ex¬ 
cellent feed for cattle and hogs. Sow from 
June 1 to July 1, 3 pecks to the acre. 
SILVER HULL -A thin shelled buck¬ 
wheat, with silvery grey kernels of medium 
size, very sound. Silver Hull is a prolific 
grower and heavy yielder, and makes fine buck¬ 
wheat flour. Excellent for bees. 
SPELTZ OR EMMER 
A valuable grain belonging to the wheat 
family. Kernels are tightly enclosed in hulls 
which adhere at threshing. Speltz has a feed¬ 
ing value equal to oats, and only slightly less 
than barley and corn. It is extremely rust 
resistant, and will not lodge like other grains, 
because of its stiff heavy straw. Speltz can 
be grown on many kinds of soil, rich or poor, 
throughout Minnesota, Iowa, Wisconsin, and 
the Dakotas. 
Speltz makes wonderful feed and is especial¬ 
ly fine for hogs and poultry. Sow 1 %-2 bush¬ 
els per acre, adjusting the drill the same as 
for oats. 
F. S. & N. Co. Sept. 3, 1935 
The Wisconsin 38 Barley which I bought from 
you in spring of 1934, turned out well. It 
yielded very well even, though planted the \0th 
of May. 
I sold 725 bushels at threshing time and top¬ 
ped the market for No. 1 malting Barley. I 
still have 750 bushels left which I am holding 
for seed. 
Sarah E. Wilson, 
Madelia, Minn., 
Rt. 3 Box. 94. 
Page 64 Fresh Seeds from FARMER SEED & NURSERY CO., Faribault, Minnesota 
