1 Jury, 1902.] QUEENSLAND AGRICULTURAL JOURNAL. 9 
change his seed every second season. It is aiso advisable to select seed grown in your 
immediate neighbourhood, if possible. But, still, there is no fear about its growing 
capacity if it is grown in these States. A common feeling exists that inferior seed will 
show as good results as that grown from prime seed.. ‘This is a grave error, for 
vegetable life, in my opinion, is the same as animal life, in that, with a weak sire or 
dam, you are doubtful if the progeny will be good ; but, with both father and mother 
strong and healthy, you get good stock ninety-nine times out of every hundred. Now, 
I maintain the same points exist in growing barley. If you sow a good bold grain, it 
throws off stronger shoois, and the stalk is better able to feed its head or ear. ‘There 
is also another great point to be considered in having the best seed, and that is that, 
should there be a bad year, the seed that throws off the powerful roots is able to stand 
more privation than that with weak ones. 
Rotiinc.—This is important. After the barley is about 3 inches over the ground, 
run the roller over it. No farmer should neglect to do this, as it acts as a soiling, 
strengthens the straw, makes the growth more regular, and gives a more even surface 
for the machines to work on. 
Frrpine orr.—lt is sometimes advisable, if the growth of barley is very rank, to 
check it by feeding off; but great care should be exercised not to crop it too close. 
On no account allow stock on barley in wet weather. 
Currine.—The first point to be considered is, when barley should be cut. Upon 
this opinions differ. My experience is, that barley should be ripe, but not over-ripe ; 
that is, the grain should have attained its full size, which will take place just before it 
is hard, and while there is sufficient sap in the straw to prevent aineatehiy Nothing is 
gained by cutting barley dead ripe; on the contrary, the quality is impaired for 
malting purposes, and fully one-fourth of the best grain will be left in the paddock. 
' Fretpinc.—Barley should be immediately stooked ; if not, some of the grain will 
be discoloured, and, should rain come, will quickly germinate. The time barley ought 
to be in the stook depends much upon the weather, bnt it should never be stacked 
until thoroughly dry. 
Srackine.—This is a point that requires great care. ‘The best results, from a 
malting point of view, are obtained in large stacks, as there is less outside, and the 
mellowing process is more complete. If barley is not dry when stacked, it will heat, 
and become mow-burnt, destroying its germinating powers. which renders it useless 
for malting purposes, as barley must germinate to make malt. It is greatly 
improved by being kept a couple of months in the stack. 
Trarcuine.—Haying built your stack, it is very important to secure it from the 
rain. This can only be done by using some cover, because barley is not like wheat or 
oats that can be built to resist the weather. The straw of this cereal is of a soft, 
spongy nature, and cannot be secured without some protection from the weather. 
THRESHING.—One may have a perfect sample of grain, and then have it fatally 
injured in the threshing. The revolution of the drum should be at least 200 less than 
that required for threshing wheat, and the concave of the machine must not be set too 
close to the drum, or it will break and bruise the skin of the barley and nip the awn off 
too closely, which renders the grain practically useless for malting purposes. No matter 
how perfect the grain is, mould must develop during the germinating process. To 
avert this, in threshing it is far better to leave a few awns on the barley, which are not 
detrimental to the grain in the slizhtest degree. If the barley is found to be smutty, 
do not put it through the ‘polisher,’ but through the “screw,” as then the smut 
bladders are not broken, and the grain does not get discoloured, as it would otherwise. 
Still, there should be no smut at all if the pickling is properly attended to. Barley 
seldom requires putting through the “ polisher.’ Be sure and open the screen, and 
take out both seconds and thirds in order to secure an even sample. Itmust be borne 
in mind that, if this is not done, the inferior grain has to be taken out at the malt- 
house, and in purchasing barley the maltster always takes this into consideration; and 
1 can assure the tarmers that it is to their interest to have their barley well screened. 
To do this, it is necessary not to thresh too fast. 
Srorine.—I wish to call the farmers’ attention to this matter, as it is a source of 
considerable trouble to the maltster. Many farmers store their barley in weevily bags 
or barns; hence the barley becomes infested with weevils, which are brought direct to 
the malthouse. I have rejected good samples of barley from this cause. ‘The weevil 
during the summer months breeds very rapidly, and farmers cannot be too particular 
on this point. 
Baas.—Farmers should invariably use new bags of the best quality, which would 
be suitable for export, if necessary. 
