14. Hoiu to sow oats. 23 



to otes. Bere-barleye or bygge wolde be sowen vppon Bear-barley. 

 lyghte and drye grounde, and hathe an eare thre ynches of [Foi. ii3.] 



28 lengthe or more, sette foure-square, lyke pecke-whete, 

 small comes, and lyttel floure, and that is the worste 

 barley, and foure London bushels are suffycient for an 

 acre. And in some countreyes, they do not sowe theyr 



32 barley tyll Maya, and that is mooste commonly vpon 

 grauel or sandy grounde. But that barley generally is 

 neuer soo good as that that is sowen in Marche. For if it Sow in 



March. 



be verje drie wether after it be sowen, that come that 

 36 lyeth aboue, lyeth drie, and hath noo moysture, and that 

 that lyeth vndernethe, commeth vp : and whan rajTie 

 Cometh, than sprutteth that that lyeth aboue, and often- 

 tymes it is grene whan the other is rype : and whan it is 

 40 thresshen, there is moche lyghte come, &c. 



14. ftrf- To sowe otes. 



And in Marche is tyme to sowe otes, and specially vpon oats. 

 lyght grounde & drie, howe-be-it they wylle grow on 

 weter grounde than any come els : for wete grounde 

 4 is good for no maner of come ; and thre London bushels 

 wyl sowe an acre. 



And it is to be knowen, that there be .iii. maner of otes, [Foi. 12.] 

 that is to saye, redde otes, blacke otes, and roughe otes. Red oats. 

 8 Red otes are the beste otes, and whan they be thresshed, 

 they be yelowe in the busshell, and verj-e good to make 

 otemele of. Blacke otes are as great as they be, but they Black oats, 

 haue not so moche floure in them, for they haue a thycker 

 12 huske, and also they be not so good to make otemele. 



The roughe otes be the worste, and it quiteth not the Rough oats, 

 coste to sowe them : they be very lyghte, and haue longe 

 tayles, wherby they wyll hange eche one to other. All 

 16 these maner of otes weare the grounde verj- sore, and 



