WATER. ASH. ALBUMINOIDS. FIBER. STARCH, GUM, &C. FAT.
Barley 11.09 2.47 12.41 2.89 69.32 1.82 Pearled B. 11.82 0.98 8.44 0.32 77.76 0.68 Barley Meal 9.85 3.77 12.68 7.00 63.46 3.24
The chemical constituents of barley do not vary greatly from those of wheat. There is more ash and fiber because the hull is thicker. It is seen that the per cent. of these two constituents is much reduced in the analysis of the pearled barley, in which the outer covering is removed. We here have a demonstration of the fact that the starchy matters are more abundant in the central part of the grain, while the albuminoids, ash, fiber, and fat abound near the surface. Barley, when ground into meal, makes a rich feed for live stock.
The chief use now made of barley grown in the eastern states is in the making of beer. Barley has been employed for this purpose from very early times. The old Egyptians made beer, and the ancient Greeks and Romans were acquainted with its manufacture, as well as with its effects upon the human system. The process is as follows: First soak the grain in water, and then allow it to germinate or sprout. Chemical changes take place in the starchy materials of the grain, by which they become soluble in water. After the sprouting has advanced far enough the grain is heated and dried, when the product is called malt. This malt, or kiln-dried sprouted grain is ground or crushed between rollers, and placed in mash tubs with warm water. During this gradual heating the changed starch is dissolved by the water. After the infusion settles the clear liquid is drawn off and boiled in a vessel with hops. The boiling liquid is strained, cooled, and run into the fermentation vats, where yeast is added. During the fermentation a part of the sugar derived from the starch is converted into alcohol. After a refining process the beer is ready to go into the casks. Ale, Scotch ale, small beer, porter, stout, and lager beer are the malt products of barley. The amount of capital now invested in the manufacture of beer is very great, and to those who carefully measure the evils of the beer shop it seems like a very poor place for one’s money.
Barley is imported in large quantities from Canada, in 1880 the amount being over seven million bushels, chiefly for malting. Enormous quantities are imported by Great Britain from several countries, the leading being Turkey, France, Germany and Russia. Professor Brewer says: “The cultivation of barley is doubtless on the increase, and there are many reasons, too, for the belief that its production in America will very greatly increase during the present century.”