THE OAT CROP. ] 43 



" Varieties of the Oat, and the districts suited to its cul- 

 ture," in the 29th vol. of the Highland Society's Transac- 

 tions; and also in the Cyclopedia of Agriculture, article 

 "Oats." 



No. 3. The A. brevis, or Short Oat, is very rarely culti- 

 vated, save in small patches for experimental purposes. 

 It is hardy, prolific, and might no doubt be grown with 

 advantage high up on our hillsides, where, if it did not 

 ripen its seeds, it would furnish a large supply of herbage, 

 which is much relished by cattle either in a fresh or dry 

 state. The grain is very plump and of a dark colour. 

 On the Continent it is the favourite oat of the moun- 

 tainous countries of France and Spain, on account of its 

 earliness and suitability for poor elevated soils. 



No. 4 The A. nuda, or Naked Oat, has been long known 

 and cultivated on a small scale, and at intervals, in 

 various parts of the country. Gerarde speaks of it (1597) 

 as being in his time in cultivation in Norfolk and Suffolk. 

 It is very prolific, and thrives on very inferior soils, parti- 

 cularly those of a peaty character. Its great drawback 

 is the tendency to shell out at harvest time. 



No. 5. The A. strigosa, or Bristle- pointed Oat. This, 

 like the A. fatua, is frequently met with as a weed in our 

 crops, and is then known by the general name of Wild 

 Oat, though it is really a distinct species, differing in 

 appearance from the A. fatua. The Bristle - pointed 

 Oat is shorter in the straw ; its panicle generally inclines 

 to one side, while the other's is erect ; the lower end of 

 the grain, too, is quite smooth, while that of the A. 

 fatua is hairy. On the Continent this species enters 

 into regular cultivation, and furnishes a large supply of 

 fodder, either cut in a green state, or allowed to ripen and 

 given in the straw. In some parts of Scotland, (Argyle- 

 shire), it is grown and used in the same manner; and 

 Mr. Lawson tells us that it is still, or was very lately, cul- 



