160 



OUR FARM CROPS. 



The organic constituents of the oat have been subjected 

 to examination as closely as the inorganic ; and we thus 

 can understand how it is that the oat has obtained such 

 a high character as a bread-corn in Scotland and other 

 northern climates. Although it contains a larger propor- 

 tion of inert matter the husk than is contained in either 

 wheat or barley, still the actual quantity of food nitrogen 

 compounds will compare favourably with either of them. 

 The proportions of husk and meal, and the organic consti- 

 tuents generally, vary with the variety of the oat, and 

 with the climate and soil in which it is grown. Thus 



Boussingault obtained in 100 parts 



Hermbstadt 



Vogel 



Norton 



Voelcker 



of meal. 



of husk. 



of meal. 



of husk. 



of water. 



of meal. 



of husk. 

 ( 76 -38 of meal. 

 ( 23 -62 of husk. 

 ( 28-5 of meal 

 (71'5 of husk 



78- 

 22- 

 57-8 

 34-2 

 9- 

 66- 

 34- 



in white 

 Scotch oats. 



337 of meal j in black 

 66-3 of husk ] English oats. 



Dr. Voelcker also found 1 that the Scotch oat was richer 



High Soc. Jour., 1853, p. 552. 



