A Sheaf of Barley
Barley, like the other cereals, offers good opportunities for the experimenter, notwithstanding the amount of work that has been done with it. The amateur should understand that experiments with the cereals may be made on a small scale, and that the results of such experiments may be of great economic importance. The remarkable results of Professor Biffin at Cambridge, England, in developing an immune variety of wheat, for example, were made on very small plots of land. Interesting results might doubtless be secured by hybridizing wheat and rye and barley.
This image is from: Luther Burbank: his methods and discoveries and their practical application. Volume 8 Chapter 2