14^ experiments dm gypsum. Sept. 26. 



long from being hit upon, than that it (hould now be dis< 

 covered. 



AGRICULTURE. 



COMPARATIVE TRIAL OF DIFFERENT KINDS OF OATS. 



In a former number of this work some observations 

 vrere thrown out, tending to fhow the great benefits that 

 would accrue from an exact knowledge of the distin- 

 guifhing qualities of the different varieties of each of the 

 kinds of grain that are cultivated in Europe. The fol- 

 lowing experiment made by Mr Crette de Palluel, a noted 

 cultivator at Dugny in France, tends to confirm these remarks. . 



" I sowed," says he, " several kinds of oats, vi%. from- 

 Artois, grain of a very fine quality j of Champaigne, the 

 grain smaller and blacker j of Normandy, a grain white 

 as barley •■, and the native corn of this country. 

 Result. 



*' That of Normandy, though having a hard and thick hufk, 

 run Into ear, and ripened ten days before the others j that 

 ©f Champaigne was five days later j the corn of Artois, and 

 that of this country were still five days later. 



" The Normandy and Champaigne oats produce most 

 straw ; but they are very easily (haken." 



This is rather an uncommon circumstance in this coun- 

 try •, for I think most of the oats that are early and very 

 easily ftiaken with us, are not nearly so productive of 

 straw as some other sorts. 



' "I think, however," adds he, " that the white oat of Nor- 

 mandy might be cultivated with advantage in this coun- 

 try, because of its coming soon to maturity, which would 

 enable the farmer to reap it before his wheat j and also 

 because it weighs more than twenty pound the setier, more 

 than the same measure of our own kind of oats." 



