This is a page to be proofread from Salmon's Botanologia, 1710.
IV. The second Kind is like the other in all re-f Veils, excepting in the Ear, which is indeed much broader, (tho* it has but two rows, as the former ) for that the Grains lye more straight out, not so much floping upwards, and withal they are something larger, but the Awnes or Beard, not full out so long.
V. The third Kind. This is also altogether like the other Kinds in the Root, Stalk, Leaf and ($ζαϊη\ but differs only in the Ear, this always, having*four Rows of Grains, whereas the others have but tho ; Some Authors will have it, that this kind hjs sometimes six Rows of Grains on the Ear, called, Hordeum Hexafticum, or Cantherinum. But I am of Opinion it is of a different Kind from the four Rowed, or Square Barley ; for that this is lesser, and without doubt is thai small kind which is brought to us out of Germany, and fold in our Grocers Shops, called Pearl Barley : There is also a sort of large huVd Barley, called French Barley, which is only our common English Barley hulPd >, and is called French, because it was first of all build in France.
VI. The fourth Kind. The Root is Graffy, with many Fibres or Strings at it whence rises up Stalks, like to the Common Barley, or rather like unto Spelt, fave that the Ears are rounder ·, but it has not fi many Stalks rising from the Root, as the Common Barley has ; it has many rows of Corns in the Ears, which are inclofed in the Husks, but have not that hard or harfi Skin or Husk upon them, which the Common Barley has, with long, rough Awnes or Beards at their ends ·, and the Grains or Corns are more lank, small, yellow, and short, and naked, without Husks, growing almost like Wheat, the which in its yellowish Colour it somewhat refemb/es.
VII. The Places. The first or our Common Barley, is fown in all the Southern parts of the Kingdom : the second is fown in the North parts only : the third is reafonably frequent in our Land. The last is fown in several places of Germany, for the same ufes as the other Barley is ; this is rare with us, yet it is fown in our Gardens, where it rlouri-fhes very well.
VIII. The Times. Barley is fown with us in March, especially the two first kinds : the Squaie or Winter Barley, is said to be fown before Winter but all sorts of Barley ( even the Winter Barley ) are fown with us in England in March or April, and are ripe or fit for cutting in August following, or beginning of September at farther!.
IX. The Qualities. They are cooling and drying in the first Degree. They are gently RepercuiTlve, Abfterfive, Diuretick, and Anodyne, appropriated to the Lungs and Reins also Antifebritick and Ga-laclogenetick, or breeding Milk.
X. The Specification. They are peculiar for allaying the heat of Blood in Fevers, to help Pilling Blood, and iharpness of Urine, being cauied thro' the Application of Vesicatories, by an unskilful hand.
XI. The Preparations. You may have from the Grain, i.Malt. 2. Beer. τ,. Ale. 4. A Spirit. $.Pc* lenta. 6. Maza. 7. Ptifan. 8. Teft. 9· **ces or hct' touts of Ale or Beer. 10. A Balsam. ii. The Meal or Flower. 12. Bread. 13. Cream. 14. Barley Water·.-15. A Cataplasm. 16. A Mixture. 17. A Julep. 18. A Bath. 19. An Emplaster. 20. A Distilled Water from the green Plant, whilst the Grain is yet green, or not fully ripe. 21. Brewers Grains.
XII. The Malt. This is called in Greek, Mm by JEtius: in Latin, Byne, and Maltum ·, which is a made Latin Word, from the German Word Malts, or our Englifi Word Malt, which is Barley prepared for Brewing Ale or Beer ·, the manner of which Preparation is thus : Take a Quantity of Barley, as much as you please, put it into Cifterns made for that purpofe, which you may fill full with The Barley, then affufe so much Water thereon as, may cover ιΐΊ and there let the Grain foak for two or three Days
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