Friday, August 5, 2011


“I plowed part of the day and drew the barley from the south lot.  Two loads.  Has been a pleasant day and very  warm.”

Barley is a cereal grain derived from the annual grass Hordeum vulgare.
It serves as a major animal fodder, as a base malt for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Like wheat and rye, barley contains gluten which makes it an unsuitable grain for consumption by those with celiac disease.

In a 2007 ranking of cereal crops in the world, barley was fourth both in terms of quantity produced (136 million tons) and in area of cultivation (566,000 km²).


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