SECTION XLIV. BARLEY
Barley is one of the oldest crops known to man. The old historian Pliny says that barley was the first food of mankind. Modern man however prefers wheat and corn and potatoes to barley, and as a food this ancient crop is in America turned over to the lower animals. Brewers use barley extensively in making malt liquors. Barley grows in nearly all sections of our country, but a few states—namely, Minnesota, California, Wisconsin, Iowa, and North and South Dakota—are seeding large areas to this crop.
For malting purposes the barley raised on rather light, friable, porous soil is best. Soils of this kind are likely to produce a medium yield of bright grain. Fertile loamy and clay soils make generally a heavier yield of barley, but the grain is dark and fit only to be fed to stock. Barley is a shallow feeder, and can reach only such plant food as is found in the top soil, so its food should always be put within reach by a thorough breaking, harrowing, and mellowing of the soil, and by fertilizing if the soil is poor. Barley has been successfully raised both by irrigation and by dry-farming methods. It requires a better-prepared soil than the other grain crops; it makes fine yields when it follows some crop that has received a heavy dressing of manure. Capital yields are produced after alfalfa or after root crops. This crop usually matures within a hundred days from its seeding.
Fig. 209. Barley
When the crop is to be sold to the brewers, a grain rich in starch should be secured. Barley intended for malting should be fertilized to this end. Many experiments have shown that a fertilizer which contains much potash will produce starchy barley. If the barley be intended for stock, you should breed so as to get protein in the grain and in the stalk. Hence barley which is to be fed should be fertilized with mixtures containing nitrogen and phosphoric acid. Young barley plants are more likely to be hurt by cold than either wheat or oats. Hence barley ought not to be seeded until all danger from frost is over. The seeds should be covered deeper than the seeds of wheat or of oats. Four inches is perhaps an average depth for covering. But the covering will vary with the time of planting, with the kind of ground, with the climate, and with the nature of the season. Fewer seeds will be needed if the barley is planted by means of a drill.
Like other cereals, barley should not be grown continuously on the same land. It should take its place in a well-planned rotation. It may profitably follow potatoes or other hoed crops, but it should not come first after wheat, oats, or rye.
Barley should be harvested as soon as most of its kernels have reached the hard dough state. It is more likely to shatter its grain than are other cereals, and it should therefore be handled with care. It must also be watched to prevent its sprouting in the shocks. Be sure to put few bundles in the shock and to cap the shock securely enough to keep out dew and rain. If possible the barley should be threshed directly from the shock, as much handling will occasion a serious loss from shattering.