lir$' BRITISH HUSBANDRY. [Ch. XIII. 



SPECIES. 



Of these, the Common Field-Oat is the kind most generally grown, and 

 is the most certain in its product upon poor exposed soils. The grain is of 

 different shades: one species being almost black; while another is dun, 

 approaching to red ; and a third is nearly white. The corn of the first is 

 very small, but it is the most hardy, and, as it ripens early, it is very com- 

 monly sown throughout the Highlands ; though it produces but little fodder, 

 and that of indifferent quality. The red species is also an early oat, 

 well adapted t6 peaty soils, and very proper for hilly districts, as not 

 being easily shaken out by the wind. It derives its name from its colour, 

 which when ripe is reddish, and it is a valuable acquisition to the northern 

 uplands, in which, before the introduction of this seed, the crops of other 

 sorts not unfrequently failed ; though now they are harvested nearly as 

 soon, and in as good order as in the lowlands*. A variety of it, known 

 as the " Peebles oat," from being originally produced in that county, has the 

 smallest grain known, though, from the very thin skin, it meals well, and is 

 liked by the millers; and the straw, though scanty, makes tolerable fodder. 

 There is also a very hardy sort called the " Dun-oat," from its dirty grey 

 colour : the quantity of straw is, like the red, small ; but it yields well, 

 and the thinness of its liusk renders it very productive of meal. The white 

 kind, though more delicate and requiring the land to be in better condition 

 than the other two, is yet of finer quality. Of this, the " Blainslie," the 

 " Kildrummie, and the " Halkerton," are in much request, and a very 

 productive variety of the latter has been introduced from Angus-shire, 

 where it is highly esteemed for the quality of its straw and grain ; but it 

 is rather later in ripening, which partially militates against its adoption 

 in places where the harvest is frequently backwards t- 



The species called Poland Oats, which probably came originally from that 

 country, and of which many varieties have been since brought into notice, 

 has long been cultivated in England, and is still highly valued as a very 

 productive and early kind ; " known by the grain being remarkably large, 

 plump, round, well filled, and not in the least tailed ; a bushel generally 

 weighing 46 lbs. J ;" the husk, however, is thick, and it is best suited to a 

 rich or marshy soil. 



The Dutch Oats, though equally early, and hardier than the former, and 

 frequently grown upon light dry lands, were, however, originally produced 

 in the rich alluvial soil of East Friezeland, from whence large quantities are 

 annually imported into this country. From this also a variety has been in- 

 troduced called " Church's," which, besides yielding fine grain, produces a 

 large quantity of straw, with stems so stiff as to be little liable to lodge, and 

 consequently favourable to the growing of grass-seeds. 



Since the introduction of the Potato-Oat, the use of the two latter spe- 

 cies has been somewhat circumscribed, it being considered, in every respect, 

 as of superior value where the soil is rich and properly cultivated ; it tillers 

 and stocks vvell, and appears to do best with thin sowing. It was acci- 

 dentally discovered in Cumberland, in 1788 §, and has since spread over all 

 the North of England and the South of Scotland, where it is now almost 



* East Lothian Survey, p. 126. 



f What commonlj- go by the name of Angus oats, differ from the Halkerton oats, 

 which is a large oat, and jnoduces a tull coarse straw ; the other is a neat ])luinp grain, 

 and produces a fine straw, not s-o apt to lodge as the Blainslie, and about a week lunger 

 in ripening. Mid-Lothian Survey, p. 103. 



I Northumberland Rep., 3rd edit., p. 83. 



§ See the Farmer's Mag,, vol. xiv. p. 167. 



