in botany. See Hordeum; and Agriculture, n° 139.

The principal use of barley among us is for making beer; in order to which it is first malted. See the article Beer.

The Spaniards, among whom malt liquors are little known, feed their horses with barley as we do with oats. In Scotland, barley is a common ingredient in broths; and the consumption of it for that purpose is very... very considerable, barley-broth being a dish as frequent there as that of soup in France.

Pearl Barley, and French Barley; barley freed of the husk by a mill; the distinction between the two being, that the pearl barley is reduced to the size of small shot, all but the very heart of the grain being ground away.

Barley-Water, is a decoction of either of these, reputed soft and lubricating, of frequent use in physic. This well-known decoction is a very useful drink in many disorders; and is recommended, with nitre, by some authors of reputation, in slow fevers.

Barley-Corn is used to denote a long measure, containing in length the third part of an inch, and in breadth the eighth. The French carpenters also use barley-corn, grain d'orge, as equivalent to a line, or the twelfth part of an inch.

Barley-Corn (grain d'orge), is also used in building, for a little cavity between the mouldings of joiners work, serving to separate or keep them asunder; thus called because made with a kind of plane of the same name.