Barley Nos. 1, 2, 3, 4 and 5.

Scotch barley Nos. 1, 2 and 3.

Bay Brewing barley Nos. 1, 2 and 3.

Chevalier barley Nos. 1, 2 and 3.

The rules for grading barley are as follows:

"No. 1 Barley.-Shall be sound, plump, bright, clean and free from other grain. "No. 2 Barley.-Shall be of healthy color, not sound enough and plump enough for No. 1, reasonably clean and reasonably free from other grain.

"No. 3 Barley.-Shall include all barley slightly shrunken and otherwise slightly damaged barley, not good enough for No. 2.

"No. 4 Barley.-Shall include all barley fit for malting purposes, not good enough

for No. 3.

"No. 5 Barley.-Shall include all barley which is badly damaged, or from any cause unfit for malting purposes, except that barley which has been chemically treated shall not be graded at all."

Grades for Scotch, Bay Brewing and Chevalier barley are the same as for barley, except they must be of the variety named, and in the case of the last two shall be grown in the Western States. More No. 3 barley is dealt in on the Chicago market than any other class or grade. The most important item in fixing the grade is the color, which should be as light as possible. Rains or dews readily discolor the hull after the grain is ripe and greatly lower the grade. No. 2 barley must weigh fortyeight pounds to the bushel, while No. 3 barley may weigh a "few" pounds less.

V. HISTORY.

Both

474. History.-The culture of barley is very ancient. it and wheat were cultivated before we have any history of man. In ancient Egypt it was used as food for man and beast, and also made into beer. It was the chief bread plant of all those nations from which we derive our civilization. Barley continued to be the chief bread plant of continental Europe down to the sixteenth century. The introduction and wide cultivation of potatoes and the rapid development of the growth of wheat have brought about a decline in the use of barley. Barley was used

to some extent by both man and beast in the early colonies of this country.

Practicums.

475. THE PLANT.-Each student should be given a printed or typewritten sheet, as indicated below, and requested to describe two or more types or varieties, as indicated. The study may be made in the field, or from fresh or dried specimens in the laboratory.

1. Height of culm: average of ten culms to tip of upper beard

2. Vigor of plant: strong; medium; weak.

3. Diameter below spike: average of ten culms

4. Wall of culm: thick; medium; thin.

5. Color of culm: light yellow; yellow; bronze. 6. Foliage: scanty; medium; abundant.

7. Rust: leaves, per cent 8. Smut: per cent

9. Spike: erect; leaning; nodding.

.; culms, per cent

Grobecker's grain tester. Move 15.
handle of knife, b, to the right,
thus opening the receiver, c-a;
put the barley to be tested
into cup, a, when, by slightly
shaking the instrument, the

Number of grains per spike: average ten
spikes

Weight of middle and lateral grains (if six-
rowed): average ten grains: middle
lateral

476. THE GRAIN.-Furnish each student with one quart of the grain of two or more varieties of grains will fill the fifty holes. barley, preferably a two-rowed, six-rowed and hullNow press the knife, b, back less variety.

to its original position, thereby cutting each grain crosswise through the middle. Then move handles, a and b, aside, thereby laying open part c, when the number of mealy, half mealy and glassy grains may be counted.

4. Specific gravity: use picnometer (203)

5. Weight: one hundred grains

6. Hull: thick; medium; thin; per cent in twenty-five grains

Seed germinating apparatus used by the United States Department of Agricu!ture. a, inlet pipe; b, outlet pipe; c, thermo-regulator; d, "guide light" gas delivery tube; e, "guide light"; f, opening into water cavity; g,maximum and minimum thermometer; h, thermometer; i, germinating pan; kk. outlets for carbon dioxide. (Yearbook 1894, p. 402.)

477. SOIL FERTILITY IN RELATION TO BARLEY.-Barley is well adapted for pot culture. (432) Where practicable, require each student to apply the following fertilizing ingredients in the rates per acre indicated below. Require the student to calculate the amount of fertilizers required per plat from such commercial goods as may be available in his market. Also require the student to show the method of calculating yields from check plats. See Ohio Bul. 138, p. 40. Make each plat four to eight rods long and the width of one round of the wheat drill. Leave three feet between each plat, and keep this space cultivated so as to prevent growth of weeds. Outer drill row may be cut by hard and discarded in order to get yields similar to those obtained in ordinary prac. tice. Where practicable, each student should be required to carry this trial through from start to finish, calculating fertilizers required, mixing materials from raw goods, applying fertilizers, sowing barley (wheat or oats may be substituted), harvesting crops and calculating yields. Reasons for each of the steps taken should be emphasized.

Place upon the plats commercial fertilizers in quantities equivalent to pounds of elements indicated:

I. None.

2. Phosphorus, 25.

3. Potassium, 25.

4. None.

5. Nitrogen, 25.

6. Phosphorus, 25; nitrogen, 25.

Cultivated Barleys. By John Percival. Agricultural Botany, pp. 481-492. London Duckworth & Co. (1900).

Results of Experiments at Rothamsted on the Growth of Barley for more than thirty years on the same land. By J. H. Gilbert. Rothamsted Memoirs, Vol. VI, pp. 1-29. London: Dunn & Chidgey (1890).

Barley. By Wahl-Henius. American Handy Book of the Brewing, Malting and Auxiliary Trades, pp. 449-463. Chicago: Wahl and Henius (1902).

479.

XXIII.

RYE.

Relationships.-The commonly cultivated species of rye (Secale cereale L.) has its outer glumes shorter than the flowering glume; while in another species (S. fragiie Biberst) to be found in Hungary and southern Russia, there is a long awn on the outer glume extending beyond the flowering glume. Both species are annual. According to Hackel, the original species (S. montanum Guss) extends from Spain and Morocco to central Asia. It is perennial and the rachis breaks apart upon ripening, both of which characters are lost under cultivation. It is said that rye stubble allowed to stand a long time in the field will sprout again; while this never happens with wheat and barley because the original forms are annual. Rye is more closely related to wheat than to any other cereal, although differing from it in several particulars.

480. The Plant.—When a grain of rye germinates it throws out a whorl of four instead of three temporary roots; a fact which may in some way account for its greater hardiness. Its culms are longer, more slender, and tougher than those of wheat. The rye spikelet is only two-flowered and both flowers develop about equally, making the spike rather uniformly four-rowed. The outer glumes are awl-shaped instead of boat-shaped, as in the case of wheat. The flowering glume is always awned and the keel of the glume is strongly barbed. A rye spike is rather longer than a wheat spike, being usually four to six inches long, not counting the beards. The joints of the rachis are rather farther apart, there being twenty to thirty in a single spike. Unlike wheat, the lower spikelets are fertile and produce