The Mankato free press., 1913-02-28

anu uSuCe eSIdUllSieS tHS piiSS paio
for barley? ....
Second. what qualities in the bar
Icy are necessary to meet the re
quirements of the purchaser and al
the same time the. grower?
Third, what class and variety OF
barley possessed the necessary quail
lies?
Fourth, are the barleys being pro
duccd. supplying the demand? II
not, why? ,... ....
Fifth. can Improvement be made /?
Il so, how? sn.
Study of Barley.
"A study of barley uses showed
that at least 90 per cent of the bar
ley grown in Wisconsin was being
Hscd for the manufacture of beer
and other liquors. Thus the demand
and the prices were based upon the
qualities necessary TO produce the
best quality products of that char
aCter The other ten per cent Of
In grain was used for feed purposes
aud usually it was the poorer quality
that was SO used, because barley
vas never classed as feeding barley
except where too poor to be used
Tor mating purposes.
AS the qualities necessary in n
barley were those which would rem
der il most valuable for beer man
ufaCture. it became necessary for the
experiment station to ascertain the
raturc of the desirable characteris-
ties and produce a barley possessed
Of these. The desirable qualities
were found to. be pure varieties.
bright and uniform color. no broken
grains. and good maturity as indicat-
Cd by high weight per bushel. Could
these Qualities be secured and high
Yields be secured? Unless prices
are extremely high. the farmer will
GOV only grains which are high
Welding.
"a study of the brewing industry
showed that in Europe the brewers
rsed only low protein or high starch
bar!eys for the manufacture of beer.
and that these barleys all belonged
10 the class known as two rowed.
The European brewer depended
wholly uuon the starch and engines
in the barley itself, TO supply all
tn" Preventative processes during
the mailing.
brewer had chcapeped the process of
h""r manufacture by using a barley
higher in protein and hence lower in
starch. but adding the necessary
starch in cheaper form, namely
rice. corn. grits, etc. Hence the brew
iTg industry in America had been
built M by the use Of six rowed bar
Icys. which had been found by ex-
periCnrc 10 possess the necessary
Qualities combined with the high
yield demanded by the American
farmer. \ comparison of the two and
siS rowcd barleys rs produced in the
present barley belt" shows the for
mer 10 be weak strawCd. late in ma.
Curing. and a low yicldcr as compar.
Cd with The latter.
Why Brewers Complained.
Brewers complained that the bar.
leys brought upon the market were
non-uniform in variety, size and col
or. carload lot was apt to contain
mixture of many varieties. which
Fut upon the mailing floor. germinat-
81 nnevenly, producing an inferior
quality Of malt. The same trouble
resulted from mixed grains Of differ.
"nt size of kernel. The percentage
OF broken grains was high. They
were hard TO separate from the
hol" grains and rotted Oh the malt
ing floor
Badly discoIorcd grain darkened
fhe color Of the product and was
Objectionable. These defects were
largely due TO ignorance on the part
q lhc farmer and the first step seem.
ed TO be To educate him to more care
III handling The variety ne was grow
ing and then supply him with pure
varieties as soon as possible.
The first step taken was to pro-
dUce on the station farm as large
Quality as possible of pure Manshury
Earley. which was distributed TO take
the place of the mongrel or mixed
varieties. Later the same thing was
uone with the Oderbr,lcher, after il
had been carefully graded and select
Cd Tor number of years
IN 1907 the breeding Of barley
by The Hays system was begun.
ms process is so we'll known in
Minnesota that it is needless to de.
scribe it here. Suffice to say that
IN 1909 the first distribution of pedi.
'OOh paw w "lSCOIls
sin aud an additional supply has
been distributed each year for the
last three years. This barley has
been bred for the desirable qualities
enumerated in a preceding para graph
and reports indicate that a great
deal of improvement has been made.
Whole communities are growing one
variety of barley and carload lots
from such community are much
more uniform In every respect than
was formerly the case. Farmers have
learned the best color of barley and
how to secure it, They no longer
thresh the barley SO close that the
kernels are broken or the endo.
sperms exposed.
The improved and pedigreed va
rieties have demonstrated their SUI
periority in yielding power. Fifteen
hundred growers Of pedigreed bar.
leys are distributing seed to their
ne1ghbors. School children all over
the state are growing it in contests.
II is being grown in comparison