70 VEGETABLE SUBSTANCES. 



The time and mode of the introduction of oats into 

 England are equally unknown, and some writers have 

 expressed their opinion that this grain is indigenous 

 with us. One thing appears sufficiently clear the 

 varieties cultivated here, at this time, have all been 

 originally imported from different parts of the continent 

 of Europe, the names of which countries they are 

 made to bear. 



This grain is extremely serviceable to man, pos- 

 sessing the advantage of growing upon soils and in 

 situations where neither barley nor wheat can be 

 raised. It is the hardiest of all the cereal grains 

 that are cultivated in Great Britain. In its outward 

 structure the oat plant differs from wheat and barley 

 in the form of the ear. This in oats is not a spike 

 with a single rachis, but a panicle, resembling in 

 some degree the stem and branches of a pine. 

 While young and light, these branches arrange 

 themselves round the centre of the stem, but as they 

 advance towards maturity and acquire weight, they 

 generally bend over on one side. By this arrange- 

 ment the air and light are enabled to visit, and the 

 rain to wash, each individual grain, so that any 

 lodgment of the larvae of insects or the seeds of 

 parasitical plants is prevented. The grains being 

 pendent, and having the open extremities of their 

 chaff towards the earth, are effectually defended from 

 the lodgment of rain within, an advantage which does 

 not attend the growth of wheat or barley ; and those 

 grains are consequently liable to diseases from which 

 oats are exempted. Drought and heat are unfavour- 

 able to this grain, which under such circumstances 

 becomes husky and tasteless, containing but little 

 farinaceous matter, and that little being of inferior 

 quality. 



The JLvena saliva, which species is commonly cul- 

 tivated, has several varieties. The most remarkable 



