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its native districts. Its produce however is light, and this va-riety accordingly is not to be coveted; but on thin soils, andin late situations, the Ilathripe barley must certainly be valua-ble \
Thanet barley _This so nearly resembles the Scotch va-
riety, as to create a suspicion that it is originally the same,only a little altered by having been carried out of the country,and sown for a number of years in a warmer climate. Whensown on rich lands earlv enough in the season, it grows strong,with a round and rather coarse grain, and gives a good pro-duce as to quantity ; but its colour being seldom bright, itdoes not bring the best price in the market. It is in chiefdemand for making pot-barley or meal, for which it is welladapted by its plumpness and thin skin; and although itmakes excellent malt, it is not much relished by brewers anddistillers, owing to its darker colour and coarser appear-ance
IAncoln barley .—This variety, which requires to be sownearly, is by no means a favourite with maltsters, being a coarseand ill working grain. It was formerly sown upon land whichhad been summer fallowed; but since the culture of wheatbecame prevalent, that of Lincoln barley has been almost re-nounced. It requires to be sown early ; and when the wea-ther will admit, is generally sown in the end of March, andseldom after the first week of April. It is therefore a coldseed, or late ripening variety, and is only adapted for warmearly soils and situations if.
Sprat barley _This variety, which is likewise named Bat-
tledore barley, is occasionally grown in some parts of Scot-land on rich soils after turnips, under an idea that it isstronger in the straw, and consequently less apt to lodge whenthe croj) is luxuriant §. The grain is middle sized, or rathersmall, but plump and remarkably thin in the husk or skin,