OATS AND ITS VARIETIES. 



OATS dvena saliva, C 3, O 2, Graminse. sp. 9 



34. Ds. A. 3 ft from to covet. This is a grain well 

 known in our country. It is much grown and com- 

 monly used here as food for horses, and some little is 

 eaten by the people. In England it was formerly much 

 used as bread. It was accidently discovered there in a 

 field of potatoes, in 1788, but its origin is not known. 

 It is best adapted for northern and moist climates, and succeeds in 

 almost any soil. The meal is very nutritious, but a little bitter. Beer 

 was formerly made of it in England and Poland, Freed from the 

 husks it is called Groats, and is used for broths, etc., for sick and in- 

 firm persons. It is cooling and laxative. Ground into oatmeal, it is 

 made into cakes, puddings, etc. A nutritive jelly is also made of it, 

 boiled in water., with sugar, etc. 



A new variety called skinless oats has been introduced 

 from Holland and China. It is more nutritive and 

 better flavored, yields more and is more easily culti- 

 vated than the common oats, and but half the quantity 

 of seed is required for the crop. For culinary uses it 

 is very superior. The varieties are entirely from 

 the continent of Europe, where it is the hardiest of all 

 the grains. The branches bend, so that light and air 

 visit it and the rain washes the grains, and the deposit 

 of larvae is thereby prevented. Heat and drought are 

 unfavorable to it. 



The species commonly cultivated, Avena saliva has many varie- 

 ties, of which are the black, or long-bearded, the white, red, and 

 naked oat. The best, however, is said to be the potato oat, so called 

 from its being found growing with some potato plants. This requires 

 soil well prepared, where it yields abundantly. Th-e seed time of 

 oats is in March and April. It is sown broad-cast, from 4 to 6 bushels 

 to the acre, and the produce is from 20 to 60 bushels. The Siberian 

 oat is cultivated far at the North. 



The nutritive properties of oats are less than any cereal grain, being 

 but 75 per cent. 14 Ibs. yield 8 Ibs. of flour. Malt was formerly made 

 from oats and wheat ; that of the latter produces a strong-bodied and 

 high-flavored liquor, while that of oats produces a light, mild and plea- 

 sant beverage. A drink called mum was formerly made in part of 

 oats ; and the English gin or geneva is made of oats and barley, dis- 

 tilled with Juniper berries and oil of turpentine. 100 Ibs. of oat meal 

 are estimated to yield 36 gallons of spirits. 



The wild oat is a very troublesome weed ; the seed often remains 

 a century under ground without injury, and thus is perpetuated. Hy- 

 grometers are made of the straw and its seeds are used as flies in 

 fishing. No botanist has yet ascertained satisfactorily the native place 



