Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1846-03-19
Agricultural Department,
i 4 R LEY.


We are induced TO furnish our readers with an
article upon this species of cereal grain believing
as we do that its cultivation is peculiarly adapted
to the soil ofths County, and an increased growth
would contribute much to the wealth and prosperi-
y of our Farmers 1t is supposed that Barley was
the earliest grain cultivated for food and it is said
that unlike many Of the cereal grasses it never ger
inmates If sown by chance. 1t is grown over
greater range Of latitude than any other kind oil
grain. 1t is cultivated successfully in Liberia
Sicily, Tartary and India Ia Spain and Sicily,
two crops are annually grown upon the same soil.
The average crop is 81 bushels per acre-average
weight so lbs. per bushe In England and Scot
land, the rowed variety is principally grown OF
this there two sorts, the common and the rath-
ripe barley they are both however but one kind.
The rath-rpe differs from the common barley only
in being grown for long time upon warm, gravel
ly soils Ia England the farmers in the vallies
cupying warm, grayelly, soils, generally purchase
their seed barley from the strong cold uplands; and
those OF the uplands procure their seed from the
warm, gravelly, soils of the hill sides and vaes
If the farmers in this county occupying the warm
bottom lands of cur rivers, should purchase their
hills towns, they would prevent their grain from
degenerOtng in bulk or fullness.
Louder, au eminent English writer in his Ency.
copeda of Agriculture, in relation to choosing a
sort of Barley for cultivation suggests that the best
grain for sowing is that which is free from black
ness at the tail and is Of pale. lively, yellow color
intermxed with a bright whtish cast and if the
rind be little shriyeed it is much the better as
It shows that it has sweated in the NOW and is
sure indication that its coat is thin. The husk OF
thick rinded barley being too stiff to shrink, will
be smooth and hollow even when the flour within
has shrunk. The necessity Of a change of seed
from time to time by sowing that Of the growth ola
different soil as before observed, is in no instance
more evident than in the culture Of this grain,
which otherwise becomes coarser and arserevery
wear. The utmost care should be exercised that
the seed is full bodied
The best soil for Barley is light, well puveris-
ed, loan. Il will not thrive on a stiff clay soil suit.
ed to wheat
The English farmers generally SOW barley after
turnp crop, but rarely if ever after wheat rye or
cats. This crop ripens in about weeks after SOW.
ing-consequenty the land should not be MANFRED
the season OF sowing, but il should be grown on
land enriched for a preceding crop. Unquestion-
ably the better mode in this county wond be to
sow barley after potaoe crop. In relation to the
time Of sowing it may be put into the ground at
the earliest period in the spring, for it will germin-
ate at lower degree of temperature than any other
known grain. 1t is for this reason that it is capa-
bic Of wider range Of cultivation than wheat or
rye, sustaining it does greater extremes of heat
or cold, and maturing more readily in the brief
summers Of northern climates, where wheat and
rye will not rpen. 1t is the earliest sown and the
earliest reaped, of all the summer grains. We
would recommend two bushels of seed 10 the
acre, where the land is strong and rich upon ordi.
nary soils however, apply 3 bushels. 1t is ripe
when it loses a reddish color on the ear, or when
the ears droop or double against the straw II should
not be allowed to stand until the stalk entirely
loses its verdure, if so it becomes too ripe and will
waste in harvesting.
The uses of barley are various IL extensively
cultivated it would become a valuable substitute for
corn in fatening cattle, swine and poultry, and it
is raised with infinitely less labor. The flour Of
barley makes an excellent griddle cake, its mailing
properties known to our all readers Ifany Of the
farmers in the river or valley towns in this county
are DESTROYS of engaging in the cultivation of this
grain, we would suggest to them that they can pro-
cure the 2rowed spring Barley (Hordeum rulgare)
of Messrs, Miller s. Clark of Williamsvile, raised
by Malbone Staples of Dover, upon a strong, oamy
soil The Barley raised by Mr. John Tufts of
Wardsboro, is the rowed sort, if we mistake not,
grown from seed originally obtained from Sratton.
Mr. Staples raised 1876 bushels from two and one half
acres, being 81 bushels per acre--ayerage weight
so lbs. per bushel.