OATS. 295 



Among others of the somewhat recent kinds that have proven very successful, are the Prob- 

 steir, Excelsior, Challenge and Pringle s Excelsior, a comparatively new variety hybridized 

 from the common Chinese Hulless and the Excelsior, which is a variety of the common oat of 

 great vigor. The grains of this variety are nearly twice the size of the Chinese, and Hulless. 

 It is very hardy and prolific, and the straw quite strong in growth. The inserted cut of this 

 variety, copied by permission from the catalogue of B. K. Bliss & Sons of New York city, is a 

 very correct representation. The Surprise is an oat of very good quality, and gives general 

 satisfaction to those familiar with it. As to which variety is best for general use, is yet an 

 undecided question, some preferring one and others another. &quot;With this crop, as most others, 

 much depends upon the soil, climate and the cultivation given it. &quot;We are of the opinion that 

 of the two classes, the white varieties are generally preferable to the black. 



A hardy kind, known as Winter Oats, is now being cultivated to a considerable extent, 

 and has proven very successful in certain localities ; but we doubt whether it will bear the 

 rigors of the New England winters, or those of a latitude much above 37 or 38, although a 

 valuable kind for a more genial climate. We believe it has thus far proven a decided success 

 in the South, where spring oats frequently fail on account of rust. A rather deep sowing 

 will make the plants more vigorous, and serve to keep the roots warmer during the cold sea 

 son. Time and pains-taking may eventually result in prodiicing a winter variety sufficiently 

 hardy for even northern New England and the Canadas. 



Winter oats are said to be larger and the grain heavier and more suited to milling pur 

 poses than most of the spring varieties. The common White oat has been more extensively 

 cultivated in the United States than any other, but new varieties have for a few years past 

 been introduced, and many of them proven, for certain sections, far superior to the old in 

 quality and productiveness. By testing new varieties, or depending upon reliable experiments 

 of others in this respect, the farmer can soon ascertain which are the most desirable kinds 

 and best adapted to his own soil and climate, as some will thrive best in one locality and oth 

 ers in another, the soil, climate and kind of cultivation affecting materially the product, both 

 in quality and quantity. 



Cultivation. Oats will thrive well on almost any land that is well drained or natural 

 ly dry, a wet soil being very injurious to the plant?, and almost sure to result in killing them. 

 Of course, the better the soil, as a general rule, the better the crop, but oats will give a fair 

 remuneration for their culture on quite poor soil and with but little care in preparation, al 

 though we should not advise any farmer to practice this style of agriculture for any crop, 

 for we believe it most profitable and the best economy to endeavor to obtain the best results 

 always, and adapt the cultivation to that end. They are sometimes sown on inverted turf, 

 but this practice is not to be recommended, as they do best on pulverized soil. They will 

 generally thrive well to follow potatoes, corn, or any of the well-manured, hoed crops. Un 

 less the soil is naturally quite fertile it should be enriched by some kind of manure, which 

 may be a well-prepared compost harrowed in, guano, or any of the concentrated fertilizers in 

 use at the present time, but no green barn-yard manure should be used. Many of the special 

 fertilizers are valuable. Salt, sown broadcast over the land at the rate of from two to six 

 bushels per acre, is highly recommended by some as a fertilizer, and as also useful in destroy 

 ing insects injurious to the oat crop. It is useful on lands upon which grain would be liable 

 to lodge, and should always be used when sown on the sod. 



The soil for oats should be plowed to a medium depth and well pulverized; we believe it 

 a general rule, with but few exceptions, that all small seeds and grain require a good seed 

 bed and their &quot; food cut fine.&quot; In a moist season, oats will do well on a sandy soil, but we 

 believe that the best yields are made on a fine clay loam with good drainage and the seed 

 sown early. We believe in sowing as early as practicable, as in most sections a better harvest 

 is the result, but not until the soil is dry and mellow. In some localities mildew is quite sure 

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