FORAGE. 41 



see that, in order to get the article he contracts and pays for, it is neces- 

 sary that he should know how to weigh a bushel. 



The shape of the measure to a certain degree affects the weight of the 

 oats. In a narrow deep measure, the oats will consolidate when poured 

 in, and the apparent weight will be increased. In the bushel legal 

 measure, the depth is not to exceed one half the diameter. 



In addition, however, to knowing how to do it, there is a good deal of 

 knack and practice required to fill the bushel properly ; and the reader, 

 if he tries the above experiments for himself, will probably at first fail to 

 get the true weight. 



The best plan, however, of testing the true weight is by means of a 

 very simple machine, which can easily be made by any carpenter. Make 

 a box 30 inches deep by 12 by 12 inches, which will hold about 1J 

 bushels. At the bottom make a hole 4J by 4J inches, and fit it with a 

 sliding door underneath, which must fit easy, and fill it with oats. 



Underneath the box, at a distance of five inches below it, place the 

 bushel measure. Draw back the door, and let the oats run through. 

 When the measure is rather more than full, push back the door. Then 

 " strike " the measure, and weigh the bushel and its contents. Deduct 

 the weight of the measure, and you have the natural or trade weight of 

 the oats. 



This is the best and simplest plan, and there can be no mistake. 



The box may be placed on a stand, or hung to a bracket fixed at the 

 requisite height in the wall. 



The next best plan is to purchase a large scoop, holding rather more 

 than a bushel, and from it to fill the measure at once, and then strike it. 



Even, however, with the proper mode of weighing, tricks are sometimes 

 played by dishonest dealers, which affect and increase the weight of a 

 sample. If a sample, for instance, before going to market receives a good 

 shaking, the friction thereby caused will rub off a good many of the awns 

 and asperities of the husks, and the seeds will then flow in more easily 

 into a compact mass, and thus the weight per bushel will be increased ; 

 whilst the remainder of the lot, which have not been subjected to the 

 same friction as the sample, will not yield the weight supposed. 



Again, certain descriptions of oats give, if we may use the expression, 

 deceptively good weight. Very smooth and well-closed oats, for instance, 

 lie closely together, and leave but little space unoccupied ; and there- 

 fore, though they may contain but little flour, they may still weigh fairly 

 well. Another sort with really .better filled grains, but with rougher 

 coats, may weigh less. Again, some very good-looking smooth large 

 foreign oats give a great weight per bushel on account of the almost 

 woody nature of their husks. Lastly, damp oats, which have not been 

 damp sufficiently long to cause them to swell, may give an unfairly good 

 weight. 



The purchaser, therefore, whilst relying on weight as one great, and in 

 most cases the best test, must take care to note well all the other charac- 

 teristics of the lot he proposes to buy. 



In testing samples of oats in the sack it is a common practice in the 



