146 AMERICAN AGRICULTURE. 



bright, plump, heavy grain, yielding a large proportion of 

 flour and nutritive matter. It is hardy and prolific in the 

 northern and middle States. 



The Hopetown oat originated from a single stalk, first 

 discovered in 1824, by Mr. Sheriff, in a field of potato oats. 

 It is distinguished by its exceeding height, and superior pro- 

 duce when sown on rich soils. 



The Dyock oat is a recent sub-variety of the Potato oat, 

 and it is claimed for it, that it exceeds the last in the num- 

 ber of bushels yielded per acre, and also in the weight of 

 the grain and the quantity of meal. 



The Skinless oats, greatly commended in Ireland, have 

 been tried in this country without much success. They 

 have shown a tendency to degenerate rapidly, the necessary 

 effect of previous highly-artificial cultivation. 



There are many other varieties which have a partial or 

 local popularity. From the readiness with which new kinds 

 are produced, careful attention and observation on the part 

 of the farmer, will enable him to detect from time to time, 

 such as may have a decided value over others for particular 

 localities. A superior kind was discovered in a field of com- 

 mon oats in Oneida County, N. Y., some years since, and 

 from the produce of one stool, it became widely disseminated, 

 and has uniformly proved both hardy and prolific. 



The variety most cultivated in the United States is the Com- 

 mon White oat, which is hardy and a good bearer, weighing 

 from 30 to 34 Ibs. per bushel. The Black oat is preferred in 

 western New York, and some other sections of the country. 

 Repeated trials have -been made with the Potato oat, a heavy 

 grain, weighing from 35 to 45 Ibs per bushel, but its merits 

 have not hitherto proved conspicuous, enough to justify it* 

 usurping the place of the older and long-tried varieties. 



The Egyptian oat is much cultivated south of Tennessee, 

 and is said to be the only oat that will mature with certainty 

 in the southern States. It is a grain of medium size, but 

 plump and heavy ; sound, hardy and moderately prolific. 

 It is sown in autumn, and after yielding winter and spring 

 pasturage, gives from 10 to 20 bushels of ripened grain to 

 an acre. 



Cultivation. In this country, oats are sown at the rate 

 of two to four bushels per acre, during all the spring months, 

 and sometimes, though rarely, in June. The earliest sown 

 are usually the heaviest and most productive. They may 

 occupy a turf, or follow any of the well-manured, hoed crops, 



