FORAOK. 39 



In some experiments made by a miller far the author he found that a 

 fair sample of oats, per bushel, 



30 lb. per bushel yielded Flour, 19 II). 7 oz. = 155 lb. 8 oz. 



311b. „ ■ „ ,. 22 1b. 5oz. = 178 1b. 8oz. 



38 lb. „ „ „ 26 lb. 14 oz. = 215 lb. 



44 lb. „ „ „ 32 lb. 9 oz. = 2H(> lb. 8 oz. 



Another itanrple 



at 32 lb. yielded 19 lb. 15 oz. of flour, = 159 lb. 8 oz. per quarter, 

 at 38 lb. ' „ 26 lb. 7 oz. ., = 211 lb. 8 oz. 



Another analysis will be found in the Addendum. 



From the above it will readily be seen that good oats, eyen at a high 

 figure, are cheaper for feeding purposes than inferior samples at a lower 

 price. The increase in weight per bushel is mainly in flour. The husk 

 forms a much larger proportion in light than in heavy oats. 



JJut besides the question- of u'eiyltt, there is the far greater question of 

 the nutritive value of the flour from fully well-grown and well-matured 

 ears over flour from ill-developed ears, the produce of a crop grown on 

 poor soil or under bad climatic conditions. There is no value in any 

 crop except Avhat is extracted from the soil ; and if the soil is poor or 

 from bad treatment impoverished, the nutritive value of the produce can 

 be but small. 



Dealers often offer to make up the weight of a lot of oats to the stipu- 

 lated number of pounds per bushel by giving an increased quantitv. 

 This practice should not be permitted, (iood oats yield more flour per 

 pound than inferior oats. Besides which the flour in light oats is 

 always inferior in quality to that contained in well-grown, fully ripened, 

 and well-developed grains. 



E.g. a quarter of oats at 32 lb. will weigh 256 11). per quarter, and, 

 according to the second of the above tables, contain 159 lb. 8 oz. of flour. 

 If 80 lb. oats be added in order to bring it up to the weight of a quarter 

 at 42 lb., viz. ^136 lb., there will be an addition of about 6^^ lb. of flour, 

 making the total weight of flour 165^ lb. ; whilst in a cpiarter of oats at 

 12 lb. (natural weight) the flour is 212 lb. Besides which the difference 

 in the cjuality of the flour (see above) must be taken into consideration. 



71. Mode of weighing n hv.diel. 



In the preceding paragraph we have explained that the value of oats 

 is in a great degree dependent on their weight per bushel. In buying 

 oats, it is customary to stipulate that the lot shall wcicrh so many pounds 



