COKN, WHEAT, OATS, BAKLEY, EYE 71 



horse feed and to its adaptation to a rotation in wliich corn is 

 grown and not to its profitableness as a croji. 



Classification of oats. — Beginning with the above division 

 made on the probable origin, oats have been divided into gronps 

 and varieties on several characters, snch as, shape of head (side 

 or spreading), color of grain (black, yellow, white, red, or gray), 

 awns, character of early growth (spring or winter habit), etc. 

 By the use of these differences, fifty-five distinct varieties have 

 been recognized. However, as in other crops, there is a very 

 large amount of named varieties (five hundred to six hundred). 

 In this number the same varieties have received many names, 

 and similarly, different varieties have received the same name. 



Distribution of oats in United States. — In general, in the 

 northern tier of states, including Pennsylvania, New Y^'ork and 

 all of New England, white oats have grown the best. Most of 

 the varieties belonging to this group are medimn to late in 

 maturing and include such varieties as Banner, Silvermine, 

 Swedish Select, Clydesdale, Lincoln, and AVelcome. In some 

 seasons mth late springs or when seeding is delayed, for some 

 reason early varieties, such as Sixty-Day or Klerson, have 

 proven generally better than other types. Some varieties 

 belonging to this group lend themselves to fall sowing, which is 

 necessary in some regions. BetAveen these two regions lies the 

 corn belt in which a large diversity of oats is grown, but in 

 recent years the earlier varieties which mature before the hot, 

 dry summer sets in, have been growing in favor. The early type 

 is about the only one that is grown to perfection under corn-belt 

 conditions. 



Desirable qualities in oats. — In choosing a variety to grow 

 it is Avell to keep in mind some of the qualities which are essen- 

 tial to good oats, the most important of which may be listed as 

 follows : 1, high yield ; 2, early maturity ; 3, stiff straw ; 4, resist- 

 ance to smut and rusts; 5, white color; 6, small percentage of 

 hull. The last-named c[uality of a good variety of oats has been 

 much overlooked. The percentage of hull varies from twenty to 

 forty, and when analyzed is found to be high in crude fiber, ash 

 and nondigestible carbohydrates, and low in protein and fat, 

 which makes it of little value as a feed as compared with the 

 kernel. On the other hand, a low percentage of hull is usually 

 associated with a high weight per bushel. For these reasons, 

 with other things equal, a thin-hulled variety should be grown. 



Cultural methods. — The same principles hold with oats as 

 with wheat in regard to preparation of the seed bed, only oats 



