573 AGRICULTURE, 



These again are divided into many varieties. 



The first two are of inferior quality, but hardy, being culti- 

 vated in the mountainous parts, the one of Scotland, the other 

 of France. The common oat is best known, and has been much 

 improved by careful culture. The Tartarian oat has its panicles 

 shorter than the last, nearly of equal length, all on the same side 

 of the rachis (flower stalk), and bearded. It is so hardy as to 

 thrive in soils and climates where the other grains cannot be 

 raised. It is much cultivated in England, and not at all in 

 Scotland. It is a coarse grain, more fit for horse feed than to 

 make into meal (Stephens). The corolla is frequently black. 

 The naked oat, like wheat and naked barley, has the corolla 

 detached from the seed. It has long been cultivated in Europe, 

 and it is said to be productive and the meal to be fine. The 

 popular varieties, such as the potato, Hopetown, Georgian, Sibe- 

 rian, Dyock oats, etc., belong to the common oat. 



From analysis, it appears that the oat is very rich in oily 

 matters and flesh-forming compounds. 



Avenin is a substance resembling casein (or cheese when chem- 

 ically pure), precipitated by acetic acid from the aqueous solu- 

 tion of oat meal. It appears to differ but slightly from albumen 

 in its ultimate composition ; and in its utility, as food, it is prob- 

 ably rather more nourishing. 



The peculiar form of the casein or avenin appears to give oats 

 a nourishing power little inferior to that of animal food. 



In Ireland, Scotland, and other countries, oat meal constitutes 

 almost the entire food of the majority of the people ; and those 

 who live on it are not only physically perfect, but are able to 

 undergo great exertion, and bear up against severe exposure and 

 hardship. Owing to the small proportion of gluten, yeast bread 

 cannot be made with oat meal as with wheat flour, and it is 

 usually eaten boiled, or made into thin cakes, dried in the air. 

 Before grinding, it is necessary to kiln-dry oats ; and they are 

 ground in a mill constructed for the purpose, the millstones 

 being different from those used in flouring mills. 



Indian Corn (Maize). The origin of the word " maize" is 

 from the Haytien mahiz. This grain is a native of the Amer- 

 ican continent, and was unknown to the rest of the world till 

 the discoveries of Columbus. It is still found growing wild 



