SCORING OATS 99 



grade badly off type cut .1 of a point for each kernel. In the 

 next grade cut .1 of a point for two kernels, and in the best 

 grade no cut is made. 



2. Kernels should be of the same size and shape within the 

 limits of the class and variety. Proceed as in No. i. 



3. White oats should be white; yellow oats, bright yellow; 

 black oats, glistening black. Proceed as in No. i. 



4. The sample should be pure oats. Take 100 kernels con- 

 stituting a fair sample, count out the foreign grains. For each 

 foreign kernel cut .5 of a point. 



5. All the kernels of the sample should be large and plump 

 for the variety. Proceed as in No. i. 



6. The sample should be free from dirt and weed seeds. 

 Cut sample .5 of a point for each per cent of foul material. 



7. The sample should be free from smutty, musty, bin- 

 burned, shelled, or damaged kernels, and should have a sweet 

 grain odor. Determine the per cent of damaged, smutty, or 

 bin-burned kernels, and cut .5 of a point for each per cent. 

 Cut sample for bad odor from i to 10 points. 



8. The standard weight is 32 pounds per measured bushel. 

 Cut i point for each pound below 32 pounds. 



9. The average per cent of meat for American oats is 70. 

 Examine the thickness of hull and length of tip, and cut accord- 

 ing to judgment. 



10. Oats should germinate 100 per cent. Cut .5 of a point for 

 each per cent germination below 100. 



EXERCISES 



1. What is the legal weight of a bushel of oats in your state? 



2. What varieties of oats are grown in your locality? 



3. What kind of soil is best for oats? 



4. When are oats usually sown in your locality? When 

 harvested ? 



5. What uses are made of oat straw ? Of the grain? 



