Page images
PDF
EPUB

Page 55.

WINTER BARLEY.

SPRING BARLEY.

[blocks in formation]

not so great, but that many proceed by the old method still. We must now leave the wheatfield for the season.

BARLEY is a grain and ear more nearly resembling wheat than any other corn.

The character by which any may distinguish it, is the brush, or beard, consisting of long slender spikes, or needles, which proceed from each kernel, and extend considerably beyond the ear. The principal use of barley is for making beer; for which purpose, it first undergoes a process, called malting. It is also ground for bread in many countries; and in our own to make food for hogs. It has, besides, many medicinal virtues. This grain is always sown in the spring of the year, in dry weather. Some of the early sorts are ready in nine or ten weeks. It is sometimes sown at two operations, and afterwards rolled, to press the earth close, and level it for the mower. We also roll it when it has been up two or three weeks, which causes the plant to produce a great number of stems.

ance.

Oats.—This is a beautiful variety of the corn tribe. The grain remains not in its case or ear, as in the former sorts, but, starting thence, hangs in single kernels, depending from the stalk, having a very light and graceful appear

The minute seeds of various grasses are thus arranged, and form some of the most elegant of vegetable structures. There are two principal varieties of oats cultivated in England; the white and the black. White oats are most common near London, and black oats in the north. Dr. Johnson, who bore no kindly feeling towards Scotchmen and their country, said, in the first editions of his Dic

W

Page 56.

OATS.

« PreviousContinue »