from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A grass in the genus Hordeum, native to temperate regions, having flowers in terminal, often long-awned spikes.
- n. The grain of H. vulgare or its varieties, used for livestock feed, malt production, and cereal.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A strong cereal of the genus Hordeum, or its grains, often used as food or to make malted drinks.
from the GNU version of the Collaborative International Dictionary of English
- n. A valuable grain, of the family of grasses, genus Hordeum, used for food, and for making malt, from which are prepared beer, ale, and whisky.
from The Century Dictionary and Cyclopedia
- n. The name of a grain, and of the plant yielding it, belonging to the genus Hordeum, natural order Gramineæ.
- n. A cry used by children in certain games when a truce or temporary stop is desired.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. cultivated since prehistoric times; grown for forage and grain
- n. a grain of barley
When there are added to this loss the expense of carting the grain to and from the malt-house, and the maltster's charge for operating upon it (I presume in this case that the feeder is not his own maltster), it will be found that two tons of malt will cost the farmer nearly as much as three tons of barley; and he will then have to solve the problem -- _Whether or not malt is 40 or 50 per cent. more valuable as a feeding-stuff than barley_.
“Malted” barley is barley which is starting to germinate — a process that converts the starch in the kernels into a soluble form called dextrin.
In order to retain barley in the drought areas for feed or make it available for feed in Eastern Canada, we have been paying the malting premium on all barley which is sold for feeding purposes.
The two main components of WhipperSnapper are malted barley (the same stuff they make Scotch from, although this barley is from Oregon) and un-aged or "white dog" Kentucky corn whiskey (from whence comes bourbon).
The resulting alchemy, about an 80/20 ratio of corn to barley, is then aged in barrels that have housed French pinot noir and American whiskey, as well as new unused barrels.
Bake at 350 until barley is tender and has absorbed liquid, about 1 - 1 1/2 hour.
Reduce heat to medium-low and allow to simmer for about 20-25 minutes, until barley is cooked.
The barley is used to make chang, an alcoholic drink of which the natives imbibe very large quantities.
Pumpkins reach 250 lb., and potatoes 7 lb. Crops of sixty bushels to the acre are not rare, but the yield of barley is from thirty to thirty-five bushels.
European nonalcoholic beer ads in the streets don't mention the word beer, using instead the term barley drink.