Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A grass in the genus Hordeum native to temperate regions, having flowers in terminal, often long-awned spikes and widely cultivated for its grain.
- noun The grain of H. vulgare or its varieties, used in malt production and as food for livestock and humans.
from The Century Dictionary.
- noun The name of a grain, and of the plant yielding it, belonging to the genus Hordeum, natural order Gramineæ.
- noun A cry used by children in certain games when a truce or temporary stop is desired.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Bot.) 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.
- noun (Zoöl.) the siskin.
- noun sugar boiled till it is brittle (formerly with a decoction of barley) and candied.
- noun a decoction of barley, used in medicine, as a nutritive and demulcent.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A strong
cereal of the genusHordeum , or its grains, often used as food or to make malted drinks.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun cultivated since prehistoric times; grown for forage and grain
- noun a grain of barley
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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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_.
The Stock-Feeder's Manual the chemistry of food in relation to the breeding and feeding of live stock Charles Alexander Cameron 1875
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“Malted” barley is barley which is starting to germinate — a process that converts the starch in the kernels into a soluble form called dextrin.
A wee dram o' chemical engineering Edward Willett 2006
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“Malted” barley is barley which is starting to germinate — a process that converts the starch in the kernels into a soluble form called dextrin.
Archive 2006-01-01 Edward Willett 2006
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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.
Food 1946
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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.
Tony Sachs: When the Leaves Turn Brown, So Does the Booze: Three New Whiskeys for Autumn Tony Sachs 2010
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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.
Tony Sachs: When the Leaves Turn Brown, So Does the Booze: Three New Whiskeys for Autumn Tony Sachs 2010
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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).
Tony Sachs: When the Leaves Turn Brown, So Does the Booze: Three New Whiskeys for Autumn Tony Sachs 2010
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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).
Tony Sachs: When the Leaves Turn Brown, So Does the Booze: Three New Whiskeys for Autumn Tony Sachs 2010
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Bake at 350 until barley is tender and has absorbed liquid, about 1 - 1 1/2 hour.
Archive 2006-11-01 2006
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Bake at 350 until barley is tender and has absorbed liquid, about 1 - 1 1/2 hour.
Thanksgiving, continued: Mushroom Barley Bake, Roasted Veggies, Brussels Sprouts 2006
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