OATS, BARLEY AND RYE 



73 



Classes and Varieties. Oats are divided into spring and winter oats. 

 By far the larger proportion in North America belongs to the former class. 

 Spring oats are divided into two classes, namely, those having open pan- 

 icles and those with closed panicles. By far the larger number of varieties 

 falls into the first class. They are further classified by color into white, 

 yellow, black, red and shades of black and red. They are also divided 

 according to time of maturity into early, medium and late varieties. The 

 time for maturity ranges from 90 days to 140 days. In the Central states 

 in favorable seasons early oats should ripen in 90 days from time of seeding. 



The accompanying map shows the three oat districts of the United 

 States. 



MAP OF THE UNITED STATES, SHOWING APPROXIMATELY THE AREAS TO WHICH 

 CERTAIN TYPES OF OATS ARE ADAPTED. 1 



In the unshaded portion rather late maturing, large-grained white oats are 

 usually best; in the lightly shaded portion early, small-grained, yellow varieties are 

 most important; while in the heavily shaded portion brownish-red or gray varieties, 

 which in the warmer sections are sown in the fall, are most certain to succeed. 



In the northern district the medium-maturing and late-maturing 

 varieties generally give best results. The leading varieties in this district 

 are American Banner, Big 4, Clydesdale, Lincoln, Probstier, Siberian, 

 Silver Mine, Swedish Select, Tartarian, Wide Awake and White Russian. 



In the central region the principal varieties are Big 4, Burt, Clydes- 

 dale, Kherson, Lincoln, Red Rust Proof, 60-Day, Silver Mine, Siberian 

 and Swedish Select. In the southern district the chief varieties are Burt 



1 Courtesy of U. S. Dept. of Agriculture. Farmers' Bulletin 42^, 



