EIGHTH ANNUAL YEAR BOOK— PART X. 



631 



VARIETY TEST OF OATS. 

 1907. 



Variety 



Maturity 



, D. 



Z 



Yield 



'- 2.— . 

 00 CJ , a 



05 ^ 



1. Sixty Day 



2. White Alaska 



3. Early Champion 



4. Kherson 



6. Wisconsin No. i 



7. Minnesota No. t> 



3. Tartar King 



9. Canadian 



10. Myrick 



U. Early Gotham -. 



12. Minnesota No. 2(3 



13. Silvermine 



U. Green Russian -. 



15. National 



16. Irish Victor 



17. Russian (Bruner) 



18. Danish 



19. Siberian 



20. Joanette 



21. White Bonanza -. 



22. Dun 



23. Sparrowbill 



24. White Tartar 



25. White Russian — 

 New Sixty Day 

 Kan. Sixty Day 



Red Texas -^ 



American Banner 



.Johnson 



Dom. Clydesdale 



Probesteier 



Portland 



Black Beauty 



Imp. Clydesdale 



Lincoln 



G. G. Side Oats 

 Welcome 



4-15 

 4-15 

 4-15 

 4-15 

 4-13 

 4-13 

 4-13 

 4-13 

 4-15 

 4-13 

 4-15 

 4-15 

 4-15 

 4-13 

 4-13 

 4-13 

 4-13 

 4-15 

 4-13 

 4-11 

 4-13 

 4-13 

 4-13 

 4-13 

 4-11 

 4-11 

 4-11 

 4-U 

 4-10 

 4-13 

 4-13 

 4-13 

 4-11 

 4-13 

 4-11 

 4-10 

 4-10 



7-18 



7-18 

 7-19 

 7-19 

 J-25 

 7-2.5 

 7-24 

 7-25 

 7-26 

 7-24 

 7-25 

 7-24 

 7-26 

 7-25 

 7-25 

 7-28 

 7-25 

 7-25 

 7-26 

 7-27 

 7-23 

 7-27 

 7-30 

 7-30 

 7-18 

 7-18 

 7-21 

 7-31 

 7-24 

 7-27 

 7-25 

 7-23 

 7-29 

 7-25 

 7-23 

 7-29 

 7-23 



94 

 94 

 95 

 95 

 103 

 103 

 100 

 108 

 102 

 103 

 101 

 lOO 

 102 

 103 

 103 

 104 

 103 

 101 

 104 

 107 

 101 

 105 

 108 

 108 



101 

 111 

 105 

 105 

 103 

 101 

 109 

 103 

 103 

 110 

 103 



0. 



0. 



0. 



1.0 



0. 



0. 



1.5 



0. 



0. 



1.2 



0. 



0. 



0. 



0. 



0. 



3.7 



0. 



0. 



0. 



0. 



0. 



1.5 



0. 



0. 



4.0 



1.0 



0. 



0. 



8.5 



0. 



0. 



0. 



1.8 



0. 



0. 



0. 



4.9 



79 

 78 

 9S 

 71 

 1 

 81 

 73 

 64 

 87 

 74 

 76 

 71 

 64 

 20 

 24 

 53 

 2 

 2 

 81 

 51 

 57 

 83 

 83 

 72 

 93 

 89 

 80 

 76 

 74 



23 



15 



33 

 36 

 14 

 20 

 10 

 8 

 14 

 9 

 15 

 1 



15 



12 



17 



10 



7 



9 



13 



12 



31 



8 



7 



5 



4 



44 



9 



15 



18 



12 



31 



24 



18 



19 



60 



57 



25 



28 



23i 

 24J 

 20i 



16 

 19J 

 23 

 19 

 17 



20i 

 24 



19 



18 



15i 



20 



2^ 



18 



19 



13 



18i 



18 



25 



24 



30 



22J 



163 



19 



17* 



ISh 



17i 



2 : 18 



8 I 15J 

 3 17 



PREPARING THE SEED. 



The practice of securing seed oats from the bin is both undesirable 

 and expensive. It is not uncommon for an endgate seeder to be backed 

 up to a bin and loaded with oats that have not been rehandled since 

 coming from the thresher. 



An exceedingly small percentage of the oats used for seed have been 

 sufficiently fanned and cleaned. Seldom are they run through the 

 machine more than once. Once is not enough to make the proper 

 separations. A third and fourth time through is often necessary. It 

 may be conservatively said that from 25 to 40 per cent of the oats gen- 

 erally used for seed should have been eliminated. Take a handfull of 

 oats and examine them carefully. A large percentage will be found 

 to be small or of just medium size, and many extremely light because 

 they are largely composed of hull. By thoroughly fanning and grading, 

 the light oats will be fanned out. The larger, heavier grains should be 

 retained for seed, and the small and medium sized ones may be fed. 

 Oats for seed purposes should never weigh less than 28 pounds per 



