j66 AGRICULTURAL SURVEY OF cbap. Fit. 



ticle of food among the lower classes of the peo- 

 ple. It is partly made into pottage and eaten 

 with milk or small beer for breakfast, and often 

 for supper ; and partly into cakes, which, not- 

 withstanding the increasing consumption of 

 wheaten bread, are yet to be met with in almost 

 every house, and very much used. By a cer- 

 tain process, which it is unnecessary to describe, 

 oat-meal is frequently made into a dish, called, 

 in this country, solvent, which resembles, in 

 consistence, a flour pudding, is gently acid, and 

 forms a very wholesome and palatable meal. 

 The meal, which remains among the husks, after 

 sifting at the mill, is commonly applied to this 

 purpose. 



BARLEY 



BARLEY is cultivated in Fife to a very con- 

 siderable extent, and is considered as a crop of 

 great importance to the farmer. Not less than 

 20,000 acres are annually applied to the raising 

 of this kind of grain. 



ist, Preparation, Barley is frequently sown 

 after turnip or potatoes. But some chuse to sow 

 oats rather than barley after a turnip crop ; ap- 

 prehending that the barley, in this way, does 

 not succeed so well. This, however, I should 

 suspect is owing to mismanagement, rather than 

 to any defect in a turnip crop as a preparation. 

 If the turnips are sown on dry land and properly 

 dressed ; if they are removed from the ground 

 before they shoot and flower ; and if two or 

 three furrows are given to the land before sow- 



