on by the Agricultural
Department of "Prize Prolific," "Gold Thorpe" and "Chevalier," which
have been experimentally grown for the last three years. They mature
late and have not resisted severe drought. Their yield is small compared
with native barleys, although this may improve when they are fully
acclimatised.

Barley is the staple food for all kinds of animals, pigs and poultry in
Cyprus, and it is often used for bread-making in years of wheat
shortage.

The tithe is mainly exported to England, where it has a good name for
malting purposes, especially that produced in the Paphos district. It
has failed to attain the place it deserves on the English market owing
to the high percentage of dirt, etc., it mostly contains.

A sample of Cyprus barley examined at the Imperial Institute in 1914
proved to be of good malting quality, and similar material if marketed
in commercial quantities would be readily saleable in the United Kingdom
(see BULLETIN OF THE IMPERIAL INSTITUTE, vol. xii. 1914, p. 552).

A sample of naked or skinless barley from Cyprus has also been reported
on by the Imperial Institute. This type of barley cannot be employed for
malting for ordinary brewing purposes, but it was considered that the
Cyprus material might be used by distillers (who only require a
partially malted barley), and in any case the sample would rank as a
good class feeding barley (_ibid._ vol. xiv, 1916, p. 159).

The average annual production of barley, as shown by the Blue Book
returns, for the ten years ended 1913 was 2,449,285 kiles. For later
years the figures are:

Year. Kiles.

1914 1,957,944
1915 1,912,316
1916 1,953,628
1917 2,508,880
1918 3,080,710

These figures should be contrasted with British consular estimated
average in the sixties of 960,000 bushels.

_Oats_

In Cyprus, oats are used on a far smaller scale than barley as food for
cattle, and they are unknown, except to a few townsfolk, as a food for
human beings.

The cultivation of this crop is restricted, partly because it ripens
late and needs late rains, and partly because it sheds its ripe grain
too quickly for the ordinary easy-going farmer, who frequently finds his
next year's crop smothered with self-sown oats. It is also commonly held
that the crop exhausts the soil.

There are two native varieties, both white. The one is grown much more
than the other, called "anoyira," which, although incomparably su