58 Cultivation of Arabic Land. Oats Kinds of. 



injury; as by the mutilation of the new-formed cars, and their being much re 

 tarded in their progrefs, the maturation of the grain may be too long delayed to 

 be effected in a perfect manner. The practice, when neceffary, can therefore 

 only be had recourfe to with propriety at an early period. 



This fort of grain is fhewn to be ripe by the difappearance of the reddifli caft 

 on the enr, or what by farmers is termed red roan&amp;gt; by the ears beginning to droop 

 and bend themfelves round againft the Hems, and by the (talks becoming brittle 

 and of a yellowifh colour. 



Barley mould conftantly remain out in the field until it be perfectly dry and 

 free from moifture, other wife it is liable to heat in the (lack, and the fample be 

 thereby greatly injured both for the purpofes of feed and malting. 



It is found by experience that the Fulham barley, which has been once 

 fown on ftiff loamly foils, is the moft fuitable for the purpofes of malting, as the 

 (kin is thinner, and the quantity of meal coniiderably larger. From its quicker 

 growth it is of courfe lefs expofed in the field to the effects of moifture, which 

 is known to be highly injurious to this grain, and on which the good qualities 

 juft mentioned may in a great mcafure depend. It is the fine white clear thin- 

 fkinned barleys that bring the higheft prices at the markets, whether they be 

 fold for the purpofes of malting or thofe of feed. 



Oats. -The cultivation of this fort of grain has of late years been confidcr- 

 ably increafed, probably on account of the greater demand for them in confe- 

 quence of the great increafe in the number of pleafure horfes that have been kepu 



It is a fpecies of grain of which there are many varieties in cultivation; as 

 the white t the Hack, the red, the llue t and the naked oat. There are likewife 

 other varieties of thi scorn \*hich are diftingurfhed by the names of the countries 

 from which they have been introduced ; as the Poland^ the Tartarian or Siberian 

 and the Friejland oat. The firft affords a plump and fine grain on foils of the dry 

 warm kinds. The white oat is a valuable kind, and where the foil is dry, rich, 

 and in a good ftate cultivation, may be grown to great advantage, as it moftly 

 brings the beft price at the market, and yields the moft abundantly in threfhing out. 

 It is cultivated the moft extenlively where the ufe of oat bread is general, as it 

 affords the whiteft meal. 



The black oat may be grown where the land is inferior in quality : it is nearly- 

 equal in value, from its being found fo highly nutritious as a food for cattle and 

 horfes. It ftands a wet harveft well, and anfwers well on moift foils. 



The red or brown oat is likewife proper for the ftronger forts of land ; ic is 

 a very hardy kind, and affords a great increafe. The grain is full and heavy ^ 



