Barley, Cau′stic. Sabadilla.
Barley, Pat′ent. Syn. Fari′na hor′dei, L. Pearl barley reduced to fine powder by grinding in a mill.
Barley, Pearl. Syn. Pearl′ed barley*; Hor′deum decorticatum (B. P.), L.; Orge perlé, Fr.; Perlengraupen, Ger. The seeds of hordeum distichon deprived of the husks.
That of commerce is usually made by steaming spring-barley, to soften the skin, then drying it, and grinding it in a mill with the stones set wide apart, so as to round and polish the grains, and to separate the whole of the husk except that left in the furrow of the seed. Scotch pearl-barley and French barley resemble the last, but are smaller, being generally made from winter-barley or bigg. Faro de Orzo is another variety made from sprat-barley. See Barley (above).
Barley, Scotch. Syn. Hulled barley‡, Pot-b.‡; Hor′deum munda′tum, L.; Orge mondé, Fr.; Gerstengraupen, Graupen, Ger. The grains deprived of the husk by a mill, as noticed above, but less completely, and without rounding them.
BAR′LEY SUGAR. See Confectionery, and Sugar.
BARM. See Yeast.
BAROM′ETER (baros, weight; metron, measure). Syn. Weather-glass‡; Barom′etrum, L.; Baromètre, Fr.; Barometer, Wetterglas, Ger. An instrument for measuring the weight or pressure of the atmosphere. It was invented by Torricelli, of Florence, A.D. 1643.
The barometer is made of several forms, but the principle of its construction, with the exception of the aneroid barometer, is the same in each, and essentially consists of a column of fluid (usually mercury) supported in vacuo, in a glass tube, by the pressure of the atmosphere on its surface. The annexed figures exhibit the principal varieties at present known; several of which have been proposed with the view of improving the original instrument, either by increasing its range, or its portability. None, however, equal in simplicity, cheapness, and usefulness, the old forms proposed by Torricelli, and represented by the figs. 1 & 2. To avoid confusion, the graduated scales and cases of the instruments are not shown.
