BARLEY AND OATS. Ill; 



The Red oat, known by its brownish-red husk, 

 thinner and more flexible stem, and firmly attacjied 

 grains. It is early, suflers little from winds, makes 

 good meal, and suits .exposed situations and late ch- 

 mates. 



The Poland oat., known by its thick white husk, 

 awnless chaff, solitary grains, short white kernel, 

 and short, stiff straw. It requires a dry, warm soil, 

 and is very prolific. The black Poland oat is one of 

 the best varieties, and sometimes weighs 50 lbs. per 

 bushel. 



The Dutch oat has plump, thin-skinned white 

 grains, mostly double, and the large one sometimes 

 awned. It has longer straw than the Poland, but in 

 other respects resembles it. 



The Potato oat has large, plump, rather thick-skin- 

 ned white grains, double and treble, and with longer 

 straw than either of the last varieties. It is prefer- 

 red to all others in England for land in good cultiva- 

 tion, and bears a higher price in the London market 

 than any other. 



The Georgian oat is a large-grained, remarkably 

 prolific variety, introduced from Georgia, near the 

 Caspian Sea, Some cultivators on good land prefer 

 it to the potato oat. 



The Siberian or Tartarian oat (J) is considered by 

 some as a distinct species. The grains are black or 

 brown, thin, and rather small, and turned mostly to 

 one side of the panicle or ear. The straw is large 

 and reedy, but it is usually very productive, and is 

 well calculated for poor soils and exposed situations. 



A variety called the Winter oat is cultivated in 

 some parts of England. It is sown in October; the 

 plants are luxuriant at Christmas, tillering like wheat ; 

 it is depastured by ewes and lambs all the spring ; 

 the fields are then shut up, and an ample harvest is 

 cut in August. 



There are many other varieties of oats known, 

 the names of which are derived from some local 



