172 



VARIETIES. CULTURE. 



being the most productive, and making the best quality 

 of meal, though it requires a somewhat richer soil than 

 other varieties. It was found 

 growing accidentally in a heap 

 of manure with some potato- 

 plants, and hence its odd name. 

 Its grain is large and plump. The 

 common oat is seen in Fig. 140. 

 For poor lands, the Tartarian 

 or the Siberian is said to be pre- 

 ferable. The Poland has a thick 

 husk and a coarse straw. The 

 white varieties are known by 

 many local names, though there 

 are but slight differences be- 

 tween them. Oats require good 

 loamy or stiff soil to produce 

 the largest crops, and do best in 

 a moist climate or wet season. 

 They are generally sown broad- 

 cast, and harrowed or rolled in. 

 Many farmers are accustomed to 

 allow them to stand too long and 

 get over-ripened. In this case 

 they shell too easily, thus caus- 

 ing considerable loss, while the 

 straw becomes comparatively 

 worthless for feeding purposes. 

 As soon as the stem turns yellow 

 below the head or panicle, the 

 crop should be cut, without delay. 

 It has been often remarked by 

 farmers that other crops in the 

 rotation follow oats better than 

 Fig. uo. oat* any other grain. 



