interspersed with many new and curious facts, we propose to give in the sequel.
BARLEY, or Hordeum, L. one of the most useful culmiferous plants, producing mealy and saccharine grains, which are principally used for malting and brewing beer. As the different species and varieties of barley are but imperfectly described in English botanical books, we shall here attempt to give a more satisfactory account, and also state, in a summary manner, the native places and qualities of the various sorts.
1. The Hordeum distichum (s. æstivum), L. or Summer Barley. It bears flat ears, divided into two rows, containing large grains, and grows wild in Tartary, on the banks of the Saamara; in the vicinity of Babylon; and in Sicily. This species requires a loose rich soil, and must be sown in dry weather, in April: there are two varieties:
a. The Hordeum distichum nudum, or the Large Naked Barley, bearing smooth, heavy grains, that afford excellent flour, which, when mixed with that of rye, makes a very palatable nourishing bread, and may therefore be used for puddings and pastry. The beer brewed of it is of a superior richness and flavour; it likewise yields, on distillation, a greater proportion of spirituous liquor than rye: hence it deserves to be preferably cultivated.
b. The Hordeum frutescens, or Bushy Barley, one grain of which often produces ten stalks, with broad dark green leaves: it is sown late, and generally about Midsummer; soon ripens; is more prolific, but produces smaller grains than the former variety, and easily degenerates. The Germans sow it very thinly, and in a moist, heavy soil.
2. The Hordeum vulgare (s. polystichon), L. or the Common Barley of four rows. It is productive of longer, though thinner ears and grains, than the first species; and as it thrives well on inferior soils, it is frequently cultivated in preference to the former. In various parts of Germany, and especially in Thuringia, the common barley is very generally sown in autumn, and is not affected by the severest winters.
A variety of this species is the Hordeum cœleste, or the Wallachian Barley, also called Egyptian Corn. It produces ears and fruit in every respect similar to the former, except that it easily sheds its grains; from which excellent bread is made in Germany, as likewise cakes, groats, Sec. Its sowing time is the month of April, when it is deposited in a well-manured middle kind of soil.
3. The Hordeum hexastichon, L. or Six-rowed Barley. This sort is uncommonly fruitful, so that it is said to produce one-third more in quantity than any other species (except the next following); though, in ordinary seasons, the grains of two of the rows do not attain to maturity. It is sown in a well-prepared and tolerably rich soil, either in April or about Michaelmas: in the former case, it may be mowed so early as Midsummer-day. This species, however, is not so proper for malting and brewing beer, as for being reduced either to groats and flour, or converted into ardent spirits.
4. The Hordeum Zeocriton, L. or Bearded Barley, or Rice Barley, with short and coarse stalks, as likewise short though
