OATS. 147 



their wholesomeness (p. 72), and to the admirable manner in 

 which the necessary nutritive constituents are combined in 

 them. Their high degree of wholesomeness, under favour- 

 able circumstances, is due to their possession of a cellulose- 

 dissolving ferment, and to the nature of the husk, which is 

 largely composed of fibre. When the husk is masticated, its 

 broken-up particles aid in checking the too rapid passage of 

 the food through the stomach and small intestine ; they 

 furnish interstices through which the digestive juices can 

 penetrate ; and they help in preventing the alimentary 

 canal from becoming loaded at any particular part with food 

 which, on account of its richness, might be liable to decom- 

 pose, and to set up more or less serious indisposition. The 

 large proportion of fat contained in oats is of special value 

 from a feeding point of view. 



The statements made by various chemists that oats contain 

 a stimulating principle have not been confirmed. 



Tests of quality. Oats should have an agreeable smell, 

 clean appearance, and pleasant taste ; should feel dry, hard, 

 and elastic when taken in the hand, and when broken be- 

 tween the teeth ; and should be well provided with flour. 

 The fact that they fulfil these conditions will show that 

 they have been well saved, are sufficiently old, possess a due 

 amount of nutriment, and have not suffered from injurious 

 influences, such as damp and mould, as would be evident if 

 they were musty in smell and dull in colour. The presence 

 of much dust in oats proves that they have been badly 

 saved, and that their quality has undergone deterioration. 

 A shrivelled-up condition is also a sign of inferiority. With 

 a plump variety of oats, if the grains feel heavy in the hand, 

 rattle more or less like shot when poured out, rebound when 

 they fall on wood or other hard object, and show no tendency 

 to stick together, our good opinion of their nutritive value 

 and sound condition will be still further increased. The 



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