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CHAP. I.


_Of the Nature of the Barley-Corn, and of the proper Soils and Manures for
the Improvement thereof_.


This Grain is well known to excel all others for making of Malts that
produce those fine _British_ Liquors, Beer and Ale, which no other Nation
can equalize; But as this Excellency cannot be obtain'd unless the several
Ingredients are in a perfect State and Order, and these also attended with
a right judgment; I shall here endeavour to treat on their several
particulars, and first of Soils.

This Grain I annually sow in my Fields on diversities of Soils, and
thereby have brought to my knowledge several differences arising
therefrom. On our Red Clays this Grain generally comes off reddish at both
ends, and sometimes all over, with a thick skin and tuff nature, somewhat
like the Soil it grows in, and therefore not so valuable as that of
contrary qualities, nor are the black blewish Marly Clays of the Vale much
better, but Loams are, and Gravels better than them, as all the Chalks are
better then Gravels; on these two last Soils the Barley acquires a whitish
Body, a thin skin, a short plump kernel, and a (unreadable) flower,