See also:

• MALT (O. Eng., mealt; O. Sax., malt; O. Tent., maltos; Mod. Ger., Malz; Scand., malt; probably derived from the Sanskrit mrdu, soft, thus having reference to the fact that malt is raw grain rendered soft or tender)

MALT (O. Eng., mealt; O. See also:

• SAX, ANTOINE JOSEPH

Sax., malt; O. See also:

• TENT

Tent., maltos; Mod. Ger., Malz; Scand., malt; probably derived from the See also:

• SANSKRIT

Sanskrit mrdu, soft, thus having reference to the fact that malt is raw See also:

• GRAIN (derived through the French from Lat. granum, seed, from an Aryan root meaning " to wear down," which also appears in the common Teutonic word " corn ")

grain rendered soft or See also:

• TENDER

tender)  , the name given to See also:

• GRAIN (derived through the French from Lat. granum, seed, from an Aryan root meaning " to wear down," which also appears in the common Teutonic word " corn ")

grain in which germination has been caused to proceed to a certain See also:

• STAGE (Fr. 6/age; from Lat. stare, to stand)

stage and has then been arrested by the removal of See also:

• WATER

water and the application of See also:

• HEAT (0. E. haktu, which like " hot," Old Eng. hat, is from the Teutonic type haita, hit, to be hot; cf. Ger. hitze, heiss; Dutch, hitte, heet, &c.)

heat . During this limited germination enzymes are See also:

• DEVELOPED

developed (see See also:

• FERMENTATION

FERMENTATION), and the constituents of the grain modified so that the finished See also:

• MALT (O. Eng., mealt; O. Sax., malt; O. Tent., maltos; Mod. Ger., Malz; Scand., malt; probably derived from the Sanskrit mrdu, soft, thus having reference to the fact that malt is raw grain rendered soft or tender)

malt, when ground and submitted to the mashing See also:

• PROCESS

process (see See also:

• BREWING

BREWING), differs from the See also:

• ORIGINAL

original raw grain in that the greater portion dissolves . This solubility is, however, a See also:

• DIRECT

direct one to a slight extent only; it is due for the most See also:

• PART

part to the See also:

• ACTION

action of the malt enzymes, diastase, &c. on the constituents of the grain, the See also:

• MAIN (from the Aryan root which appears in " may " and " might," and Lat. magnus, great)
• MAIN (Lat. Moenus)

main portion of which are of themselves insoluble . Thus See also:

• STARCH

starch, the main constituent of all graminaceous seeds, probably exists in the same See also:

• CONDITION (Lat. condicio, from condicere, to agree upon, arrange; not connected with conditio, from condere, conditum, to put together)

condition in raw grain and in malt . When however the malt is mashed, the starch is attacked by the See also:

• ENZYME (Gr. Eve uµos, leavened, from v, in, and Om, leaven)

enzyme diastase, and converted by the process of See also:

• HYDROLYSIS (Gr. 6Swp, water, Anew, to loosen)

hydrolysis into a mixture of soluble compounds, e.g. the crystalline See also:

• SUGAR

sugar, maltose, and a number of gummy substances known as maltodextrins . But to a certain extent starch and other See also:

• CARBOHYDRATE

carbohydrate substances are rendered directly soluble and diffusible during the malting process, some of the products serving the See also:

• RESPIRATORY

respiratory needs of the growing germ, others being assimilated by the plantlet and reconverted into reserve carbohydrates in the tissues of the germ and rootlets, whilst the remaining portions are retained as such in the finished malt . Similarly certain of the nitrogenous constituents of the grain, the proteins, are broken down and rendered soluble by proteolytic enzymes, the products being assimilated to a certain extent by the _germ and rootlets, by the cells of which they are again built up into complex proteins, whilst others remain in their simplified See also:

• FORM (Lat. forma)

form . It is now known that proteolytic enzymes exist in finished malt, and that, when the mashing process is conducted under certain conditions, these are able to degrade and render soluble some of the higher proteins See also:

• PRESENT

present in the malt . When germination is allowed to proceed as it does when the grain is planted in the See also:

• SOIL

soil, the whole of the contents are rendered soluble by degrees and in turn assimilated by the growing plantlet . By the limited germination which constitutes the malting process, however, the See also:

• BALANCE (derived through the Fr. from the Late Lat. bilantia, an apparatus for weighing, from bi, two, and lanx, a dish or scale)

balance of soluble compounds See also:

• LEFT

left in the finished malt is from 15 to 25% of the See also:

• TOTAL

total See also:

• WEIGHT

weight of the See also:

• CORN (a common Teutonic word; cf. Lat. granum, seed, grain)
• CORN (fromm Lat. corms, horn)

corn . Although other seeds of the natural See also:

• ORDER
• ORDER (through Fr. ordre, for earlier ordene, from Lat. ordo, ordinis, rank, service, arrangement; the ultimate source is generally taken to be the root seen in Lat. oriri, rise, arise, begin; cf. " origin ")
• ORDER, HOLY

order Gramineae are occasionally malted, the greater portion of malt is made from the various See also:

• SPECIES

species of Hordeum, known by the name of See also:

• BARLEY (Hordeum sativum)

barley 49.9 (q.v.), bigg, or here . Indeed See also:

• ORDINARY (med. Lat. ordinarius, Fr. ordinaire)

ordinary See also:

• BEER

beer derives its characteristic flavour to the greatest extent from barley malt .

A small proportion of malted oats or malted See also:

• WHEAT
• WHEAT (Triticum)

wheat is sometimes used in See also:

• CONJUNCTION (from Lat. conjungere, to join together)

conjunction with barley malt for certain kinds of beer, whilst See also:

• RYE

rye, See also:

• MAIZE, or INDIAN CORN

maize, and even See also:

• RICE (Greek 6p6 a, Latin oryza, French riz, Italian riso, Spanish arroz, derived from the Arabic)
• RICE, EDMUND IGNATIUS (1762-1844)
• RICE, JAMES (1843-1882)

rice are occasionally malted . Barley is, however, the grain best adapted for making malt intended for brewing beer, and accordingly some space will be devoted to a description of those varieties of this grain which are used by the See also:

• BREWER, JOHN SHERREN (1810-1879)

brewer . Barley belongs to the genus Hordeum, of which there are numerous species and varieties . See also:

• LINNAEUS

Linnaeus and the earlier botanists recognized six species of cultivated barleys, but See also:

• MODERN

modern botanists usually consider all cultivated barleys as belonging to , one species to which the name H. sativum has been given . KOrnicke regards H. spontaneum, a very See also:

• LONG, GEORGE (1800-1879)
• LONG, JOHN DAVIS (1838– )

long thin-grained two-rowed barley (see below) which grows in the See also:

• EAST
• EAST, ALFRED (1849- )

East, as being the See also:

• PARENT, SIMON NAPOLEON (1855– )

parent form; but E . S . Beaven inclines to the view that See also:

• WILD, JONATHAN (c. 1682-1725)

wild species of more than one form were originally used as See also:

• FOOD
• FOOD (like the verb " to feed," from a Teutonic root, whence O. Eng. foda; cf. " fodder "; connected with Gr. lrareicOae, to feed)

food and subsequently cultivated . The last-named author has See also:

• DRAWN

drawn up a See also:

• SCHEME (Lat. schema, Gr. oxfjya, figure, form, from the root axe, seen in exeiv, to have, hold, to be of such shape, form, &c.)

scheme of See also:

• CLASSIFICATION (Lat. classis, a class, probably from the root cal-, cla-, as in Gr. icaMce, clamor)

classification for the varieties and races of cultivated barleys . a . Three spikelets in situ on the rachis, showing See also:

• SHORT, FRANCIS JOB (1857– )

short internodes . b . Spike .

Median spikelets uppermost, and with See also:

• LOWER

lower awns removed . Six-rowed c . Spike . Lateral spikelets uppermost, and with barleys. lower awns removed . a . Three spikelets in situ on the rachis, showing long internodes . b . Spike . Median spikelets uppermost . c . Spike . . Lateral spikelets uppermost .

a, d . Spikelets . Rachis edgewise, showing short internodes . b . See also:

• VAR

Var. zeocrithum (See also:

• FAN (Lat. vannus; Fr. eventail)

fan barley) . Spike converging . c . Var. erectum (Goldthorpe) . Spike parallel . FIG . 4.—H. distichum . a, d .

Spikelets . Rachis edgewise, showing long internodes . b . Var. nutans (Chevallier) . c . Ouchak barley . Figures 1-4 redrawn from a See also:

• PAPER
• PAPER (Fr. papier, from Lat. papyrus)

paper by E . S . Beaven in Journ . Fed . Inst . Brewing (1902), 8 .

542 . In an See also:

• EAR (common Teut.; O.E. are, Ger. Ohr, Du. oor, akin to Lat. auris, Gr. ovs)

ear of barley the See also:

• PRIMARY

primary See also:

• AXIS (Lat. for " axle ")

axis or rachis is divided into internodes of which there may be any number up to See also:

• FORTY

forty . Each internode bears three single-flowered spikelets arranged alternately on either See also:

• SIDE
• SIDE (mod. Eski Adalia)

side of the rachis . In the six-rowed varieties the whole of these spikelets attain maturity, whilst in the two-rowed varieties only one on each side of the rachis, viz. the median, develops . See also:

• BRITISH

British beer is brewed principally from the malt made from See also:

• HOME
• HOME, DANIEL DUNGLAS (1833-1886)
• HOME, EARLS OF

home-grown two-rowed barleys . Of See also:

• LATE

late years, however, it has been found advantageous to employ a proportion of malt made from the thinner and more husky See also:

• FOREIGN

foreign barleys, mostly six-rowed varieties . The corns of two-rowed barleys are as a See also:

• RULE

rule plumper than those of six-rowed barleys . The most favourite barley for malting purposes grown in the See also:

• UNITED

United See also:

• KINGDOM

Kingdom is the narrow-eared two-rowed H. distichum, commonly known as Chevallier, from the name of the original See also:

• CULTIVATOR

cultivator, the Rev . See also:

• JOHN
• JOHN (1167–1216)
• JOHN (1290-c. 1320)
• JOHN (1296-1346)
• JOHN (1371–1419)
• JOHN (1468-1532)
• JOHN (1801-1873)
• JOHN (Heb. llni')
• JOHN (ZAPOLYA) (1487-1540)
• JOHN, 4TH MARQUESS OF TWEEDDALE (c. 1695-1762)
• JOHN, DON (1545-1578)
• JOHN, DON (1629–1679)
• JOHN, GOSPEL OF ST
• JOHN, or HAYS (1513–1571)
• JOHN, THE APOSTLE
• JOHN, THE EPISTLES OF

John Chevallier . Of late years the quantity of Two-rowed barleys . barley of the so-called Goldthorpe type (H. zeocriton), used for malting, has increased . The paleae or See also:

• OUTER

outer coverings of the corns of this variety are somewhat "greasy" in See also:

• APPEARANCE (from Lat. apparere, to appear)

appearance, and do not adhere so closely to the corn as in the Chevallier .

The corns of Goldthorpe barley possess a small dimple or transverse furrow near the basal end . Further the basal bristle or rachilla (the prolongation of the axis or point from which the corn was originally developed) is invariably covered with long hairs, whilst in the See also:

• CASE
• CASE, JOHN (d. 1600)

case of Chevallier it has generally very short hairs . In the variety of Chevallier known as See also:

• ARCHER, WILLIAM (1856— )

Archer, however, the rachilla has somewhat long hairs . Further the corns of Chevallier barley See also:

• LIE, JONAS LAURITZ EDEMIL (1833—1908)
• LIE, MARIUS SOPHUS (1842–1899)

lie nearly See also:

• VERTICAL (from Lat. vertex, highest point)

vertical, that is almost parallel to the rachis, whereas in Goldthorpe they are spread out at a greater See also:

• ANGLE (from the Lat. angulus, a corner, a diminutive, of which the primitive form, angus, does not occur in Latin; cognate are the Lat. angere, to compress into a bend or to strangle, and the Gr. ayKOS, a bend; both connected with the Aryan root ank-, to

angle, hence the name fan or See also:

• PEACOCK (Lat. Pavo, O. Eng. Pawe, Du. pauuw, Ger. Pfau, Fr. Paon)
• PEACOCK, GEORGE (1791–1858)
• PEACOCK, SIR BARNES (1810-189o)
• PEACOCK, THOMAS LOVE (1785-1866)

peacock barley given to that variety commonly known as See also:

• SPRAT
• SPRAT, THOMAS ( 1635-1713)

sprat . It is believed by some brewers that Goldthorpe barleys never yield malt of so high a quality as do Chevallier barleys . On the other See also:

• HAND
• HAND (a word common to Teutonic languages; cf. Ger. Hand, Goth. handus)
• HAND, FERDINAND GOTTHELF (1786-185r)

hand, when well matured . Goldthorpes See also:

• WORK

work evenly and freely on the malting floors; and from an agricultural point of view they have the See also:

• ADVANTAGE

advantage of See also:

• STANDING

standing up better against unfavourable See also:

• WEATHER (O. Eng. weder; the word is common to Teutonic languages; cf. Du. weder, Dan. veir, Icel. ve8r, and Ger. Wetter and Gewitter, storm; the root is wa- to blow, from which is derived " wind ")

weather conditions on See also:

• ACCOUNT
• ACCOUNT (through O. Fr. acont, Late Lat. comptum, cornputare, to calculate)

account of their stouter straws . Numerous fresh varieties of barley are continually being introduced as a result of artificial See also:

• CROSS

cross-fertilization, but cross-fertilization rarely if ever occurs naturally . Hungarian two-rowed barleys are excellent as regards quality, and command a high See also:

• PRICE
• PRICE, BARTHOLOMEW (1818–1898)
• PRICE, BONAMY (1807-1888)
• PRICE, RICHARD (1723-1791)

price . The so-called Californian Chevallier and Chilean Chevallier contain a certain admixture of the six-rowed H. vulgare . Of the imported thin barleys may be mentioned Brewing Californian, Brewing Chilean, Danubian and See also:

• SMYRNA (Ismir)

Smyrna (Yerli), all for the most part six-rowed varieties; also Ouchak, consisting principally of a two-rowed variety . For the manufacture of grain spirit a malt of high diastatic activity is required, and this is largely made from a very thin barley shipped from See also:

• ODESSA

Odessa .

In the See also:

• COMMON

common six-rowed See also:

• ENGLISH

English barley or Scottish bere (H. vulgare), the two lateral rows of spikelets springing from one side of the rachis, either partially or entirely intersect and overlap the alternate lateral spikelets which See also:

• SPRING (from " to spring," " to leap or jump up," " burst out," O. Eng., springau, a common Teut. word, cf. Ger. springer, possibly allied to Gr. QnrFpxecOac, to move rapidly)

spring from the opposite side of the rachis . This has given rise to the See also:

• TERM

term " four-rowed barley." See also:

• FIGS

Figs . 1–4 show some typical barleys in the ear . The See also:

• PRODUCTION (Lat. productionem, from producere, to pro-duce)

production of new varieties by cross-fertilization has of late years attained a degree of almost mathematical precision by thewhen it begins to develop into a See also:

• YOUNG
• YOUNG, A
• YOUNG, ARTHUR (1741-1820)
• YOUNG, BRIGHAM (1801-1877)
• YOUNG, CHARLES MAYNE (1777–1856)
• YOUNG, EDWARD (1683–1765)
• YOUNG, JAMES (1811-1883)
• YOUNG, THOMAS (1773-1829)

young plant . Next to this, actually between the scutellum and the endosperm, will be seen a layer of empty cells . These at one See also:

• TIME (0. Eng. Lima, cf. Icel. timi, Swed. timme, hour, Dan. time; from the root also seen in " tide," properly the time of between the flow and ebb of the sea, cf. O. Eng. getidan, to happen, " even-tide," &c.; it is not directly related to Lat. tempus)
• TIME, MEASUREMENT OF
• TIME, STANDARD

time in the See also:

• HISTORY

history and the development of the corn contained starch granules, but this starch was absorbed during its later development by the embryo . It will be observed further that the endosperm is filled with a network of thin-walled cells closely packed with starch granules, and smaller granules of protein See also:

• MATTER

matter (fig . 6) . Nearest the skin will be seen the triple layer of aleurone cells already referred to (fig . 7) . application of the See also:

• LAW
• LAW (0. Eng. lagu, M. Eng. lawe; from an old Teutonic root lag, " lie," what lies fixed or evenly; cf. Lat. lex, Fr. loi)
• LAW, JOHN (1671—1729)
• LAW, WILLIAM (1686-1761)

law of See also:

• INHERITANCE

inheritance first discovered by Gregor FIG . 5.—Median See also:

• LONGITUDINAL

longitudinal See also:

• SECTION
• SECTION (Lat. sectio, cutting, secare, to cut)

section of a barleycorn showing Mendel in 1865, and brought to See also:

• LIGHT

light in 1901 independently by the germ and its appendages .

de Vries, Correns and Tschermak. a, Constitution of Barley.—A grain of barley is See also:

• SHUTTLE (O. Eng. shitel, &c.; from the same word as " shoot ")

shuttle-shaped; Rudimentary leaves or plu- e, Absorptive See also:

• EPITHELIAL, ENDOTHELIAL

epithelial layer; mules; f, Compressed layer of empty the end containing the germ which was originally attached b, Rudimentary See also:

• STEM (O. Eng. staefn, stemn, cf. Du. stain, Ger. Stamm, &c., probably related to " staff ")

stem; cells; c, Rudimentary See also:

• ROOT (late O.E. rot, adopted from Scand., cf. Norw. and Swed. rot, Dan. rod; the true O.E. word was wyrt, plant, represented in Ger. Wurz or Wurzel; the ultimate root is the same in both words, and is seen in Lat. radix)
• ROOT, ELIHU (1845– )

root; g, Starch cells (filled) . to the rachis is known as the proximal end, whilst the opposite d, Empty starch cells of the end of the corn is called the distal end . A deep furrow runs endosperm ; down the more See also:

• CONVEX

convex side, which is accordingly denoted the ventral side, the opposite side being distinguished as the dorsal side . Within the ventral furrow at the proximal end is the rachilla already referred to . The skin or husk of a barleycorn consists of two paleae, one adhering to the dorsal side (the palea inferior) and the other to the ventral side (the palea See also:

• SUPERIOR

superior) ; the former overlaps the edges of the latter . The awn or See also:

• BEARD (A.S. beard, O. H. and Mod. Ger. Bart, Dan. beard, Icel. bar, rim, edge, beak of a ship, &c., O. Slay. barda, Russ. barodd. Cf. Welsh barf, Lat.. barba, though, according to the New English Dictionary, the connexion is for phonetic reasons doubtful)
• BEARD, WILLIAM HOLBROOK (1825-1900)

beard is merely an See also:

• ELONGATION

elongation of the palea inferior . If the two paleae are removed from a barleycorn after soaking it in water, it will be seen that there are other skins completely enveloping the embryo and endosperm . These are the true skins, and are known as the pericarp and the testa respectively . It may here be mentioned that A . J . See also:

• BROWN
• BROWN, CHARLES BROCKDEN (1771-181o)
• BROWN, FORD MADOX (1821-1893)
• BROWN, FRANCIS (1849- )
• BROWN, GEORGE (1818-188o)
• BROWN, HENRY KIRKE (1814-1886)
• BROWN, JACOB (1775–1828)
• BROWN, JOHN (1715–1766)
• BROWN, JOHN (1722-1787)
• BROWN, JOHN (1735–1788)
• BROWN, JOHN (1784–1858)
• BROWN, JOHN (1800-1859)
• BROWN, JOHN (1810—1882)
• BROWN, JOHN GEORGE (1831— )
• BROWN, ROBERT (1773-1858)
• BROWN, SAMUEL MORISON (1817—1856)
• BROWN, SIR GEORGE (1790-1865)
• BROWN, SIR JOHN (1816-1896)
• BROWN, SIR WILLIAM, BART
• BROWN, THOMAS (1663-1704)
• BROWN, THOMAS (1778-1820)
• BROWN, THOMAS EDWARD (1830-1897)
• BROWN, WILLIAM LAURENCE (1755–1830)

Brown has shown recently that the embryo and endosperm of a barleycorn are enclosed in a semi-permeable membrane, i.e. one which allows the passage of water to the interior of the corn, but not of certain salts and acids . This See also:

• PROPERTY

property appears to be associated with one of the layers of- the testa .

Next to these skins will be seen the triple layer of thick-walled square-shaped aleurone cells . The See also:

• HISTOLOGY
• HISTOLOGY (Gr. Ler6c, web, tissue, properly the web-beam of the loom, from iQravai, to make to stand)

histology of the barleycorn is best studied by the examination of sections under the See also:

• MICROSCOPE (Gr. µucp6s, small, asenreiv, to %view)

microscope . The grain consists of two main portions, the. embryo or germ, and the endosperm, the storehouse of reserve materials for the growing plant . The accompanying illustrations show portions of longitudinal sections of a barleycorn magnified to different degrees . On examining fig . 5, which represents a section of the germ end of a grain of barley cut through the ventral furrow, it will be noticed that the rudimentary leaves, stem and roots are distinguishable . The embryo lies embedded in a See also:

• MASS (O.E. maesse; Fr. messe; Ger. Messe; Ital. messa; from eccl. Lat. missa)
• MASS, IN

mass of cells, the part dividing it from the endosperm being known as the scutellum . See also:

• SPECIAL

Special See also:

• NOTE
• NOTE (Lat. nota, mark, sign, from noscere, to know)

note should be taken of the elongated cells known as the absorptive epithelial layer, which has certain very important functions to fulfil during the process of germination, notably in feeding the embryo highly magnified . d, Walls of starch cells; g, Cells filled with starch Bra- e, Epithelial layer; nules; f, Compressed layer of empty h, Cells of the scutellum. cells; Germination.—The barleycorn in its resting stage is in a See also:

• STATE
• STATE, GREAT OFFICERS OF

state which may be described as one of dormant vitality; it end to end . The See also:

• SAMPLE (through the O. Fr. essemple, from Lat. exemplum; a doublet of " example ")

sample should have a sweet odour, and it should be dry to the See also:

• TOUCH (derived through Fr. toucher from a common Teutonic and Indo-Germanic root, cf. " tug," " tuck," O. H. Ger. zucchen, to twitch or draw)

touch . The presence of light or weevilled corns may be detected by the fact that they See also:

• FLOAT (in O. Eng. floc and flota, in the verbal form f eotan; the Teutonic root is flut-, another form of flu-, seen in " flow," cf. " fleet "; the root is seen in Gr. a-M e, to sail, Lat. pluere, to rain; the Lat, fluere and fluctus, wave, is not connect

float in water . Careless threshing or dressing is responsible for much damage done to barley .

In this way many of the corns may be broken, have the paleae partly stripped off or portions removed along with the awn . All broken and dead corns are prone to become mouldy on the malting floors, the contagion thus presented becoming See also:

• GENERAL
• GENERAL (Lat. generalis, of or relating to a genus, kind or class)

general . E . R . See also:

• MORITZ, KARL PHILIPP (1757-1793)

Moritz See also:

• DREW
• DREW, SAMUEL (1765-1833)

drew See also:

• ATTENTION (from Lat. ad-tendo, await, expect; the condition of being " stretched " or " tense ")

attention in 1895 to the See also:

• ILL

ill effects of See also:

• CLOSE
• CLOSE (from Lat. clausum, shut)
• CLOSE, MAXWELL HENRY (1822-1903)

close dressing, and more recently (1905) the matter has been brought before the Highland and Agricultural Society, chiefly through See also:

• MONTAGU (Family)
• MONTAGU (or MOUNTAGUE), RICHARD (1577-1641)
• MONTAGU, ELIZABETH ROBINSON (1720-1800)
• MONTAGU, LADY MARY WORTLEY (1689–1762)
• MONTAGU, RALPH, 1ST DUKE OF (c. 1638-1709)

Montagu See also:

• BAIRD, HENRY MARTYN (1832—1906)
• BAIRD, JAMES (1802—1876)
• BAIRD, SIR DAVID (1757—1829)
• BAIRD, SPENCER FULLERTON (1823--1887)

Baird, who with C . H . See also:

• BABINGTON, ANTHONY (1561–1586)
• BABINGTON, CHURCHILL (1821-1889)

Babington was instrumental in inducing the See also:

• BOARD (O. Eng. bord)

Board of Agri-culture to publish a leaflet recommending more careful methods of threshing barley . Close dressing was at one time practised as a means of raising the See also:

• BUSHEL (from the O. Fr. boissiel, cf. med. Lat. bustellus, busellus, a little box)

bushel weight, and thus giving a fictitious value to the barley . Immature barley feels See also:

• COLD (in O. Eng. cald and ceald, a word coming ultimately from a root cognate with the Lat. gelu, gelidus, and common in the Teutonic languages, which usually have two distinct forms for the substantive and the adjective, cf. Ger. Kolte, kalt, Dutch koude

cold to the hand, has a greenish-yellow See also:

• COLOUR (Lat. color, connected with celare, to hide, the root meaning, therefore, being that of a covering)

colour, and, when dry, a starved wrinkled appearance . Over-ripeness in barley is distinguished by a See also:

• WHITE
• WHITE, ANDREW DICKSON (1832– )
• WHITE, GILBERT (1720–1793)
• WHITE, HENRY KIRKE (1785-1806)
• WHITE, HUGH LAWSON (1773-1840)
• WHITE, JOSEPH BLANCO (1775-1841)
• WHITE, RICHARD GRANT (1822-1885)
• WHITE, ROBERT (1645-1704)
• WHITE, SIR GEORGE STUART (1835– )
• WHITE, SIR THOMAS (1492-1567)
• WHITE, SIR WILLIAM ARTHUR (1824--1891)
• WHITE, SIR WILLIAM HENRY (1845– )
• WHITE, THOMAS (1628-1698)
• WHITE, THOMAS (c. 1550-1624)

white dead appearance of the corn . Mature or dry grains slip through the fingers more readily than unripe or See also:

• DAMP

damp ones . The contents of the endosperm should present a white friable or mealy appearance when the corns are bitten or cut in two with a penknife .

The condition of the grain may be determined by means of a See also:

• MECHANICAL

mechanical cutter, which cuts a certain number of corns (fifty or more) at one time . Some cutters are constructed to cut the corns transversely, others to cut them longitudinally . The so-called transparency test may be used for the same purpose . It is. carried out in an apparatus known as the diaphanoscope, which consists of a See also:

• BOX
• BOX (Gr. irl or, Lat. buxus, box-wood; cf. 2r6Eir, a pyx)

box fitted with a sliding See also:

• TRAY

tray, furnished with a certain number of shuttle-shaped holes (usually 500), each of such a See also:

• SIZE

size as just to hold a barleycorn longitudinally . Into the portion of the box below this tray an electric See also:

• LAMP (from Gr. Xag ras, a torch, Xaµaav, to shine)

lamp is placed, and the corns are looked at from above . Thoroughly mealy corns are opaque, whilst steely corns are transparent . When certain portions of a corn are steely, these present the appearance of lakes . By this means the percentage of mealy, steely, or See also:

• HALF

half steely corns in a sample may readily be estimated . E . See also:

• PRIOR (from Lat. prior—former, and hence superior, through O. Fr. priour)
• PRIOR, MATTHEW (1664-1721)

Prior points out that steeliness of barley is of two kinds, one of which disappears after the grain has been steeped and dried, and therefore does not necessarily See also:

• INFLUENCE (Late Lat. influentia, from influere, to flow in)

influence the malting value of the sample, and the other which is permanent, and therefore retards the modification of the corn . He proposed to determine what he called the coefficient of mellowness of a sample of barley by means of the See also:

• FORMULA
• FORMULA (Lat. diminutive of forma, shape, pattern, &c., especially used of rules of judicial procedure)

formula: A_,(M,—M) See also:

• LOO (formerly called " Lanterloo," Fr. lanturlu, the refrain of a popular 17th-century song)

loo loo—M+M' in which A is the degree of mellowness, 1VI is the percentage of mealy corns in the original barley, and MI is the percentage of mealy corns after steeping and drying the barley . Prior points out that, generally speaking, the degree of mellowness varies inversely as the protein content .

The See also:

• PHYSICAL

physical See also:

• DIFFERENCES, CALCULUS OF (Theory of Finite Differences)

differences between steely and mealy grains were first investigated by Johansen, who arrived at the conclusion that mealiness is always accompanied by the presence of See also:

• AIR (from an Indo-European root meaning " breathe," " blow ")
• AIR, or ASBEN

air spaces in the endosperm . See also:

• MUNRO, HUGH ANDREW JOHNSTONE (1819-1885)
• MUNRO, MUNRO
• MUNRO, SIR HECTOR (1726-1805)
• MUNRO, SIR THOMAS (1761-1827)

Munro and Beaven confirmed and extended this . Their conclusions are as follow: " Mealy grains have a lower specific gravity than steely grains, and contain a larger amount of interstitial air . The total See also:

• NITROGEN [symbol N., atomic weight 14.01, 0=16]

nitrogen content of mealy grains is less than that of steely grains . Steely grains contain a relatively high See also:

• PRO

pro-portion of nitrogenous substances soluble (a) in 5% See also:

• SALT (a common Teutonic word, cf. Dutch zout, Ger. Salz, Scand. salt; cognate with Gr. &Xs, Lat. sal)
• SALT, SIR TITUS, BART

salt See also:

• SOLUTION (from Lat. solvere, to loosen, dissolve)

solution, and (b) in See also:

• ALCOHOL

alcohol of specific gravity 0.9 . Mealy barley modifies better than steely during germination . The process of drying damp and under-matured barley intact at roo° F. produced an apparent mellowing or maturation . Other things being equal, maturation, which is physiologically a See also:

• POST

post-ripening process, is correlated with the mealy appearance of the endosperm." H . T . Brown and his collaborators point out that thin sections of steely corns when examined under the microscope no longer exhibit a translucent appear, ance, but show the mealy properties as completely as if they had been cut from a mealy grain, and they suggest that in a steely corn the whole of the endosperm is under a state of tensile stress which cannot .be maintained in the thin sections . If, however, a thin section of a steely barley be cemented to a slide with See also:

• CANADA

Canada See also:

• BALSAM (from Gr. f &X raµov, through Lat. balsamum, contracted by popular use to O. Fr. basme, mod. Fr. bdme; Eng. balm)

balsam and then pared away with a See also:

• RAZOR (O.F. razor, mod. rasoir, from racer, to scrape, rase, Late Lat. rasare, frequentative of radere, to scrape)

razor, steeliness and translucency may be pre-served even in the thinnest sections . The mealy appearance in the endosperm of barley is assumed to be a direct consequence of the formation of interspaces around the See also:

• CELL (from Lat. cella, probably from an Indo-European kal —seen in Lat. celare, to hide; another suggestion connects the word with Lat. cera, wax, taking the original meaning to refer to the honeycomb)

cell-contents and within the respires very slowly and thus loses weight during storage .

The best and driest barleys are said to lose 1'3% of their weight in the first See also:

• YEAR

year, 0.9% in the second, and 0'5% in the third . The loss is considerably more with coarse and damp samples . When the grain is steeped this dormant vitality gives See also:

• PLACE (through Fr. from Lat. platea, street; Gr. IrAar6s, wide)

place to that complicated See also:

• SERIES (a Latin word from serere, to join)

series of processes comprised under the general term germination . When germination begins, enzymes are secreted, and these See also:

• ACT (Lat. actus, actum)

act on the reserve materials, starch and proteins of the endosperm, converting them into simpler compounds, capable of diffusing to various parts of the growing germ . Following this, starch and proteins are re-formed, the former being deposited in the tissues of the germ and in the t, VIM wo won) DO Elfin Eua cm .. g, Starch cells; k, Layers which collectively See also:

• CON

con- Aleurone layer; stitute the husk . (Figs . 5-7 from Sykes & See also:

• LING, PER HENRIK (1776-1839)

Ling, Principles and Practice of Brewing (19o7), See also:

• CHARLES
• CHARLES (1270-1325)
• CHARLES (1421-1461)
• CHARLES (1525-1574)
• CHARLES (c. 1319-1364)
• CHARLES (Fr. Charles; Span. Carlos; Ital. Carlo; Ger. Karl; derived from O.H.G. Charal,latinized as Carolus, meaning originally " man ": cf. Mod.Ger., Kerl," fellow," A.S. ceorl, Mod. Eng. " churl ")
• CHARLES (KARL EITEL ZEPHYRIN LUDWIG; in Rum. CAROL)
• CHARLES [KARL ALEXANDER] (1712-1780)
• CHARLES, ELIZABETH (1828-1896)
• CHARLES, JACQUES ALEXANDRE CESAR (1746-1823)
• CHARLES, THOMAS (1755-1814)

Charles See also:

• GRIFFIN
• GRIFFIN [O'GRIoBTA, O'GREEVA], GERALD (1803-1840)
• GRIFFIN, GRIFFON

Griffin & Co., Ltd.] 9 cells of the scutellum, which previously were almost See also:

• FREE

free from starch; the protein matter deposited in the latter disappears to a 'considerable extent, and the protoplasmic. content of the cells assumes a very granular appearance . The pointed mass of cells constituting the root-sheath is pushed forward by the root which protrudes through the See also:

• BASE

base of the grain . It is at this stage that the barley is said by the maltster to " chit." After the first rootlet has broken through the ends of the sheath, it is followed by others . The cotyledonary sheath begins to elongate on the third or See also:

• FOURTH

fourth See also:

• DAY (O. Eng. dreg, Ger. Tag; according to the New English Dictionary, " in no way related to the Lat. dies")
• DAY, JOHN (1574-1640?)
• DAY, THOMAS (1748-1789)

day of germination and ruptures the true covering of the See also:

• SEED (from the root seen in Lat. serere, to sow)

seed; it then grows upwards between this and the husk and forms the acrospire or " See also:

• SPIRE

spire " of the maltster . According to Brown and See also:

• MORRIS
• MORRIS [MORRISON], CLARA (1849– )
• MORRIS, GOUVERNEUR (1752–1816)
• MORRIS, JOHN (1810-1886)
• MORRIS, RICHARD (1833–1894)
• MORRIS, ROBERT (1734–1806)
• MORRIS, SIR LEWIS (1833–1907)
• MORRIS, WILLIAM (1834-1896)

Morris, when the first rootlet is breaking through the sheath, starch begins to appear in the tissues of the grain, also in the See also:

• PROTOPLASM

protoplasm of those cells which are nearest the epithelial layer, and it gradually invades the deeper-seated cells .

Further the See also:

• CELLULOSE

cellulose walls of the endosperm, situated immediately above the secretory layer, are partially dissolved, the dissolved matter passing into the scutellum, there to be transformed into starch . Brown and Morris state that this process gradually extends to the cellulose walls of the endosperm, and until these are affected there is no See also:

• EVIDENCE (Lat. evidentia, evideri, to appear clearly)

evidence of any solvent action on the starch granules themselves . Thus according to these authors the first enzyme to be formed is one which dissolves cell walls, and it was consequently termed by them a " cytohydrolyst." They assert further that the so-called mealy or modified condition, which the maltster desires to bring about to the fullest degree, depends on the extent to which the cell walls have been affected, and they enter into a See also:

• MINUTE
• MINUTE (Lat. minutes, small; minuere, to make less)

minute description of the entire disappearance of these during the malting process . On the other hand, J . Grilss has pointed out that the action which takes place on the cell walls of the endosperm during germination does not consist in their See also:

• COMPLETE

complete solution . Schulze has shown that these cell walls consist of two carbohydrates, an araban and a xylan . ' Griiss states that the araban is completely dissolved, whilst the xylan is more or less unattacked . The cell walls become, however, transparent so that they can only be seen in sections which have been stained; Brown and Morris examined unstained sections . The writer (A . R . Ling) has proved that the cell See also:

• WALL (O. Eng. weal, weall, Mid. Eng. wal, wane, adapted from Lat. vallum, rampart; the original O. Eng. word for a wall was wag or tenth)
• WALL, RICHARD (1694-1778)

wall is present in the most friable and well modified finished malt . Condition.—Barley is bought in the open See also:

• MARKET (Lat. mercatus, trade or place of trade)

market solely on the evidence of certain See also:

• EXTERNAL

external signs, and See also:

• JUDGMENT

judgment can only be acquired by long experience .

The corns should be plump, even in size, and the colour should be See also:

• UNIFORM

uniform from cell walls . Under ordinary conditions it is conjectured that these interspaces are filled with air, but it is pointed out that they can also be produced under circumstances which suggest that they are at times vacuous or partly so . According to the last-mentioned authors they appear to originate from a See also:

• SYSTEM

system of stresses and strains induced within the endosperm by its See also:

• GRADUAL (Med. Lat. gradualis, of or belonging to steps or degrees; gradus, step)

gradual loss of water, a break of continuity taking place which gives rise to these interspaces when the cohesive See also:

• POWER [WILLIAM GRATTAN] TYRONE (1797-1841)

power of the heterogeneous cell-contents falls, below a certain point . It is further suggested by them that the most important See also:

• FACTOR (from Lat. facere, to make or do)

factor in producing the stresses and strains is probably the shrinkage of the starch granules as their water content is reduced from, say, 40 to about 15 % . It is pointed out, however, that actual discontinuity in the cell-contents can only take place when the tensile strength of the protoplasmic See also:

• MATRIX

matrix in which the starch granules are embedded has been surpassed, and this being so it might be anticipated that those cells which contain the larger amount of protein material would probably best resist the See also:

• INTERNAL

internal stresses and strains, a See also:

• DEDUCTION (from Lat. deducere, to take or lead from or out of, derive)

deduction in close agreement with observed facts, steely grains being as a rule richer in protein than mealy grains . Brown and his co-workers determine the coefficient of mealiness of a barley as follows: Five See also:

• HUNDRED

hundred corns are cut transversely in a corn cutter and the percentage of mealy, half mealy and steely corns is noted . The number Too is taken to represent complete mealiness, I complete steeliness, and 50 the intermediate class . If the percentage of each class be multiplied by its special value, and the sum of the products divided by too, the result is the coefficient of mealiness . By steeping and drying a very steely Scottish barley, the coefficient of mealiness was raised from 29.7 to 87.1, whilst concurrently the specific gravity See also:

• FELL
• FELL, JOHN (1625-1686)

fell from 1.417 to 1.289 . Barley even of the same See also:

• KIND (O. E. ge-cynde, from the same root as is seen in " kin," supra)

kind varies widely in its chemical See also:

• COMPOSITION
• COMPOSITION (Lat. compositio, from componere, to put together)

composition, but on an See also:

• AVERAGE

average the proximate constituents of British malting barleys lie within the following limits: Moisture 18 -12 per cent . Nitrogenous matters expressed as proteins 8 -15 See also:

• FAT (O.E. fdett; the word is common to Teutonic languages, cf. Dutch vet, Ger. Fett, &c., and may be ultimately related to Greek Irian, and =apos, and Sanskrit pivan)

Fat 2 — 2.5 Starch 6o -65 „ Sugars 1.5—2.0 Gums 1.7- 2.0 Fibre (cellulose) 5 — 7 „ Ash 2 — 2.5 „ Any sample of barley which contains more than 20 % of moisture would be considered damp . The late See also:

• PROFESSOR (the Latin noun formed from the verb profiteri, to declare publicly, to acknowledge, profess)

Professor Lintner expressed the view several years ago that a See also:

• GOOD, JOHN MASON (1764-1827)

good malting barley should not contain more than xo % of protein, but R .

Wahl asserts that in See also:

• AMERICA

America six-rowed barleys containing a far higher percentage of protein are used successfully, indeed preferably, for malting purposes . The only precise knowledge we possess of the protein compounds of barley is due to the researches of T . B . See also:

• OSBORNE

Osborne . According to this observer, barley contains the under-mentioned compounds of this class in the following proportions: Soluble in water LPeroteosucosien (See also:

• ALBUMIN, or ALBUMEN (Lat. albus, white)

albumin) Soluble in salt solution: Edestin (globulin) . Soluble in 75 alcohol c Insoluble protein Total 10.75 „ It should be pointed out here that the above are only average values for the particular samples of barley investigated . Undoubtedly the nitrogenous constituents of different barleys vary widely in nature as well as in amount . Raw barley contains enzymes, thus diastase of translocation, so called by 'See also:

• HORACE [QuINTus HORATIUS FLACCUS] (65-8 B.C.)

Horace T . Brown and G . H . Morris, and catalase (H. See also:

• VAN

van See also:

• LAER (or LAAR), PIETER VAN (1613-c. 1675)

Laer) . - Proteolytic enzymes appear only to arise with the beginning of germination; but it has been asserted that raw barley contains proenzymes (zymogens), which can be rendered active by treatment with dilute lactic See also:

• ACID (from the Lat. root ac-, sharp; acere, to be sour)

acid at an appropriate temperature .

The action of the diastase of raw barley on starch has been studied by See also:

• JULIAN (FLAVIUS CLAUDIUS JULIANUS) (331-363)

Julian L . See also:

• BAKER, HENRY (1698-1774)
• BAKER, SIR BENJAMIN (1840-1907)
• BAKER, SIR RICHARD (1568-1644/5)
• BAKER, SIR SAMUEL WHITE (1821-1893)
• BAKER, THOMAS (1656-1740)
• BAKER, VALENTINE [BAKER PASHA] (1827-1887)

Baker . Barley should not be cut until it is properly ripe, but over-ripeness is much more to be guarded against by the maltster than premature cutting, as it is accompanied by a loss in germinative power . Moreover, unripe corn may to a certain extent be matured in stack, whilst a See also:

• GREAT

great improvement in germinative capacity is frequently produced by sweating . Very wet seasons are prejudicial to the ripening of the grain, and when the latter is stacked in too moist a condition it is See also:

• APT

apt to become what is known as See also:

• MOW

mow burnt . Especially is this the case with barleyscontaining large percentages of nitrogen and of high enzymatic activities . Such barleys are denoted " warm " by M . Delbriick from their tendency to heat when stored in a moist condition . The effect of this See also:

• HEATING

heating is exhibited in the corns becoming See also:

• BLACK
• BLACK, ADAM (1784-1874)
• BLACK, JEREMIAH SULLIVAN (1810–1883)
• BLACK, WILLIAM (1841-1898)

black and discoloured at the tips; they are then said to be magpied . Even in an otherwise dry See also:

• SEASON (0. Fr. seson, seison, mod. saison, Lat. satio, sowing time, the spring, from serere, to sow; in Late Lat. the word is found with its present meaning, the spring being considered as particularly the season of the year)

season a large amount of See also:

• RAIN (O.E. regn; the word is common to Teutonic languages, cf. Ger. Regen, Swed. and Dan. regn; it has been connected with Lat. rigare, to wet, Gr. 13pixeav)

rain during See also:

• HARVEST (A.S. hcerfest " autumn," O.H. Ger. herbist, possibly through an old Teutonic root representing Lat. car pere, " to pluck ")

harvest causes the corns to become " weathered,” whilst some of them begin germinating and rot . At the same time heavy dews at See also:

• NIGHT

night whilst the barley lies cut in the See also:

• FIELD (a word common to many West German languages, cf. Ger. Feld, Dutch veld, possibly cognate with O.E. f olde, the earth, and ultimately with root of the Gr. irAaror, broad)
• FIELD, CYRUS WEST (1819-1892)
• FIELD, DAVID DUDLEY (18o5-1894)
• FIELD, EUGENE (1850-1895)
• FIELD, FREDERICK (18o1—1885)
• FIELD, HENRY MARTYN (1822-1907)
• FIELD, JOHN (1782—1837)
• FIELD, MARSHALL (183 1906)
• FIELD, NATHAN (1587—1633)
• FIELD, STEPHEN JOHNSON (1816-1899)
• FIELD, WILLIAM VENTRIS FIELD, BARON (1813-1907)

field, or even a sprinkling of rain, assists in mellowing the grain, which often in consequence See also:

• WORKS

works the more freely on the malting floors . Properly harvested barley is all the better for remaining in stack for two or three months, as was the practice in former years; if, however, it has been stacked too wet the sooner it is broken down the better .

It is difficult to give any specific test for ripeness, but a series of observations has been made by H . T . Brown and F . See also:

• ESCOMBE, HARRY (1838–1899)

Escombe . Samples of barley were taken from the field on the loth, 24th and 29th of See also:

• JULY

July, and on the 2nd, 6th and loth of See also:

• AUGUST (originally Sextilis)

August, and preserved in spirit so that they remained in the same state as when they were gathered . Sections were then cut of these corns, when it was found that the progress of maturation is attended by deformation and ultimate disintegration of the cell nuclei . The See also:

• CHANGE (derived through the Fr. from the Late Lat. cambium, cambiare, to barter; the ultimate derivation is probably from the root which appears in the Gr. «a urmu', to bend)

change which is denoted by the term nuclear senescence is said to begin in the starch-containing cells, near the periphery of the corn, immediately under-lying the layer next to the aleurone layer . This deformation is followed by complete disintegration of the See also:

• NUCLEUS (Lat. for the kernal of a nut, nux, the stone of fruit)

nucleus, and at the end of seven or eight days nearly the whole of the endosperm has been involved . Brown and Escombe state that when this nuclear test is properly applied it stamps as immature those corns in a sample which are manifestly unripe owing to premature See also:

• DESICCATION (from the Lat. desiccare, to dry up)

desiccation as well as those in which the ratio of nitrogen to carbohydrate is unduly high, owing to an excess of nitrogenous manure in the soil, or to sparser See also:

• SOWING (from "to sow," O. Eng. shwan, cf. Du. zaaijen, Ger. saen, &c.; the root is seen in Lat. severe, cf. "seed")

sowing with its consequent reduction of root competition . This method, interesting though it be, is not fitted for See also:

• PRACTICAL

practical use, and the agriculturist must rely as heretofore upon empirical methods for deciding whether or not the grain has attained ripeness or maturity . The bushel weight is a useful criterion in arriving at an See also:

• OPINION (Lat. opinio, from opinari, to think)

opinion regarding the value of a sample of barley; but in basing judgment upon this factor regard must be paid to the fact already mentioned that if the grains be dressed closely the bushel weight is increased . The See also:

• REASON (Lat. ratio, through French raison)

reason of this is that with the removal of the awns the corns See also:

• PACK (apparently from the root pak-, paq-, seen in Lat. pangere, to fasten; cf. " compact ")
• PACK, OTTO VON (c. 1480-1537)

pack more closely together .

The best British malting barleys should weigh 52–56 lb per bushel, the See also:

• STANDARD
• STANDARD, BATTLE OF THE

standard weight for malting barleys being 56 lb . During the storage of barley See also:

• ACCESS (Lat. accessus)

access of air is necessary, otherwise the grain See also:

• DIES, CHRISTOPH ALBERT (1755-1822)

dies from asphyxiation . See also:

• SOUND
• SOUND, THE (Danish Oresund)

Sound barley after being See also:

• KILN (0. E. cylene, from the Lat. culina, a kitchen, cooking-stove)

kiln-dried retains its vitality for a number of years; but the statement that the corns found in the See also:

• EGYPTIAN

Egyptian See also:

• MUMMY (from the Persian mumiai, pitch or asphalt)

mummy cases, in which they had remained for several thousands of years, were still capable of germination, is contrary to modern experience . Moisture must also be carefully excluded, as it initiates germination in a few cells only of the endosperm and causes heating . A See also:

• CONSTANT, BENJAMIN (1845-1902)

constant repetition of wetting such as may take place on account of alterations of the atmospheric temperature, which causes moisture. to be deposited, in the form of See also:

• DEW

dew, may ultimately destroy the vitality and See also:

• FOSTER, GEORGE EULAS (1847– )
• FOSTER, JOHN (177o-1843)
• FOSTER, MYLES BIRKET (1825-1899)
• FOSTER, SIR CLEMENT LE NEVE (1841-1904)
• FOSTER, SIR MICHAEL (1836-r9o7)
• FOSTER, STEPHEN COLLINS (1826-1864)

foster the growth and development of See also:

• MOULD

mould See also:

• FUNGI (p1. of Lat. fungus, a mushroom)

fungi which usually grow on broken and damaged corns . In this connexion the advantage of screening and sweating of barley before storing it will be apparent (see below) . An immense amount of damage is caused to the grain, during storage, by various See also:

• INSECTS

insects, one of the most destructive of these being the common See also:

• WEEVIL

weevil (Calandra granaria) . When fully developed this See also:

• INSECT

insect See also:

• MEASURES

measures ith to xth of an See also:

• INCH (O. Eng. ynce from Lat. uncia, a twelfthpart; cf. " ounce," and see As)

inch in length, and is of a See also:

• BRIGHT, JOHN (1811-188g)
• BRIGHT, SIR CHARLES TILSTON

bright See also:

• CHESTNUT (nux Castanea)

chestnut colour . The larvae are fleshy legless grubs, shorter than the perfect insect, with a series of tubercles along each side of the See also:

• BODY

body; the See also:

• HEAD (in 0. Eng. heafad; the word is common to Teutonic languages; cf. Dutch hoofd, Ger. Haupt, generally taken to be in origin connected with Lat. caput, Gr. KerbOvi7)
• HEAD, SIR EDMUND WALKER, BART
• HEAD, SIR FRANCIS BOND, BART

head is See also:

• ROUND (O. Fr. rond, Lat. rotundus, the Fr. is the source also of Du. rond; Ger., Swed., Dan. and Nor. rond)

round with strong jaws . The pupa is white, clear and transparent, showing the form of the future weevil . The See also:

• FEMALE

female bores a hole in the grain with her snout and deposits an See also:

• EGG (O.E. aeg, cf. Ger. Ei, Swed. aegg, and prob. Gr. u,ov, Lat. ovum)
• EGG, AUGUSTUS LEOPOLD (1816-1863)

egg . The larva when hatched lives on the contents of the grain and under-goes its changes therein .

Windisch asserts that only barley which has ripened in the granary is attacked by weevil . Grain which is only slightly attacked should be kilned at a temperature of 1220 F., which destroys the weevil in all stages of development . To detect weevil in a sample of barley, the grain should be spread out on a See also:

• SHEET

sheet of white paper in bright sunlight . If weevils are present they soon appear, and betake themselves to a position outside the sunlight, to which they are averse . Treatment of the grain with See also:

• CARBON (symbol C, atomic weight 12)

carbon 0.30 per cent . 1.95 4.00 4.50 bisulphide has been suggested as a means of destroying weevil; even if efficacious, however, such a process could not be recommended on account of its danger, carbon bisulphide being highly inflammable . The only practical means of See also:

• RIDDING, GEORGE (1828-1904)

ridding a granary or See also:

• SHOP

shop of weevil is to clear out all the grain and leave it empty for a year or more . The vitality of barley may be determined by causing a sample to germinate in any of the well-known forms of apparatus devised for that purpose, and counting the percentage of germinating and idle corns . The germinative capacity of a sample of barley may frequently be raised by sweating (see below), which, as already mentioned, brings about a kind of artificial maturation . See also:

• MALLING, EAST

Malling.—There are two systems of malting used in See also:

• ENGLAND
• ENGLAND, THE CHURCH OF

England: See also:

• FLOOR (from O. Eng. flor, a word common to many Teutonic languages, cf. Dutch vloer, and Ger. Flur, a field, in the feminine, and a floor, masculine)

floor malting and pneumatic or See also:

• DRUM (early forms drome or dromme, a word common to many Teut. languages, cf. Dan. tromme, Ger. Trommel: the word is ultimately the same as " trumpet," and is probably onomatopoeic in origin; it appears late in Eng. about the middle of the 16th century)

drum malting . These systems will be described separately . A floor malting consists of a rectangular See also:

• BUILDING

building of several storeys, having the cisterns at one end and the kilns at the other .

The uppermost floor is devoted to barley . The capacity of a malting is described by the number of quarters which are put through it every four days . A fifty See also:

• QUARTER (through Fr. from Lat. quartarius, fourth part)

quarter malting does not merely mean that the cisterns have a capacity of fifty quarters, but that this quantity of barley goes through the See also:

• HOUSE
• HOUSE (O. Eng. hiss, a word common to Teutonic languages, cf. Dut. huis, Ger. Haus; in Gothic it is only found in gudhiss, a temple; it may be ultimately connected with the root of " hide," conceal)

house every four days . The average time the germinating barley is on the floors is twelve days, and, as a rule, kilning occupies four days . If, as sometimes happens, the malt has to be kept on the floors thirteen, fourteen, fifteen days, or even longer, the malting is not being worked at the capacity under which it is described, and the kilns may remain unused, for a day or more . Conversely, when the malt is loaded at less than twelve days, a day or two has to be missed in steeping . In the former case when the kilns are not being used for drying and curing malt, advantage may be taken to utilize them for sweating barley . Steeping cisterns were formerly rectangular vessels, of See also:

• SLATE (properly CLAY SLATE; in M. Eng. slat or sclat, from O. Fr. esclat, a small piece of wood used as a tile; esclater, to break into pieces, whence modern Fr. eclat, the root being seen also in Ger. schleissen, to split)

slate, See also:

• BRICK (derived according to some etymologists from the Teutonic bricke, a disk or plate; but more authoritatively, through the French brique, originally a " broken piece," applied especially to bread, and so to clay, from the Teutonic brikan, to break)

brick or See also:

• CEMENT (from Lat. caementum, rough pieces of stone, a shortened form of caedimentum, from caedere, to cut)

cement, from which the barley had to be discharged by shovelling it out .