PART V.
CEREAL FOODS.
BARLEY (Genus Hordeum).
In the United States barley is not used to any extent as human food. It has all the nutritive properties of the common cereals and may be considered as a food product, although its chief use is in the making of fermented beverages which will be described in full in the second volume.
Barley is cultivated chiefly in the northern and western portions of the United States and is similar to the oat in this respect, that when the grain is threshed by the ordinary process the first layer of chaff is not separated, and, therefore, it goes into the market unhulled. There are varieties of naked barley which are not much cultivated. The cultivated varieties (Hordeum sativum Pers.) belong practically to one species, although there are very many different varieties grown.
The character of barley best suited to malting will be discussed in the second volume.
Acreage and Yield of Barley.—The area planted to barley in the United States and other statistical data relating thereto for the year 1906 are as follows:
Acreage, 6,323,757
Yield per acre, 28.3 bushels
Total production, 178,916,484 "
Price per bushel, 41.5 cents
Value of crop, 74,235,997 dollars
Composition of a Typical Unhulled Barley.—From a comparative study of a number of samples of American barley the following numbers are regarded as typical of the composition of the unhulled barley grown in the United States:
Weight of 100 kernels, 4.53 grams
Moisture, 10.85 percent
Protein, 11.00 "
Ether extract, 2.25 "
Crude fiber, 3.85 "
Ash, 2.50 "
Starch and sugar, etc., 69.55 "
