THE OAT CROP. 137 



These comprehend all the different varieties of oats culti- 

 vated in this country. There is another species, however, 

 which is largely met with as a weed, and a very trouble- 

 some one too, in our wheat fields especially the A. 

 fatua, or Wild Oat. 



In form and appearance the oat is very different from 

 the other cereals. The principal (botanical) characteristics 

 by which they are distinguished are, " their lax panicles, 

 their two lax membranous glumes, and the smaller number 

 of their florets, each of which has one of its husks or 

 palece armed with a twisted beard or awn." The name 

 oat is said to be derived from the Celtic " aten," from 

 " etan," to eat. 1 



There are numerous varieties cultivated in different 

 countries to a greater or less extent. In this country we 

 have about thirty, but of these not more than a dozen or 

 so enter into general cultivation the others are only met 

 with in exceptional cases of soil and climate. These all 

 belong to the two first species, and Mr. Lawson thus enu- 

 merates them in the order of their general cultivation: 

 the Potato, Hopetoun, Sandy, Early Angus, Late Angus, 

 Gray Angus, Blainslie, Berlie, Dun, Friesland, Black Tar- 

 tarian, and Barbachlaw. In the south, where the cultiva- 

 tion is more limited, the Potato, Poland, Hopetoun, Angus, 

 Dun, and Black and White Tartarian, are those generally 

 met with. 



The following are the characteristics of the varieties 

 enumerated of the A. sativa, or Common Oat: 



No. 1. The Potato Oat is probably the most largely 

 cultivated of all the various kinds. Straw rather short, 

 but clean and stout ; grain white, short, and plump ; sample 

 heavy (44 to 4G Ibs. per bushel), and highly esteemed for 

 mealing or for feeding purposes. It takes its name from 

 having originally been found growing in a field of potatoes 



1 Paxton's Botanical Dictionary. 



