19*2-2.] Failure of Black Yeo Oats in Glamorgan. 



465 



poultry foods it is anticipated that the stimulus will continue 

 to make itself felt. 



The force of example has been the principal feature in the 

 development of modern poultry Keeping in this area and there 

 is no doubt that the district and the poultry industry as a 

 whole owe much to Mr. G. S. Hanson in this respect. 

 ****** 



FAILURE OF BLACK YEO OATS 

 IN GLAMORGAN IN 1921. 



J. D. Davidson, 

 Director of Agriculture jor Glamorgan, and 

 Professor R. G. Stapledon, M.A., 

 Plant Breeding Station, AberysUryth. 



The failure of Black Yeo Oats from Herefordshire was reported 

 from 10 farms in the County of Glamorgan, the seed sown on all 

 these farms having come from the same source. Inquiry elicited 

 the following facts : — 



1. Black Yeo Oats are a winter variety. 



2. Samples drawn from the bulk had been sent to the Offi- 

 cial Seed Testing Station and the oats germinated 97 per cent. 



3. The appearance of the oats in sample and in bulk was 

 quite normal and gave no evidence of any defect. When the 

 failure of the crop was reported a further sample was tested 

 and this germinated 94 per cent. Approximately 100 acres 

 of this variety of oats were sown in Glamorgan, chiefly in the 

 Yale, in the spring of 1920, and the crop was everywhere a 

 failure. 



A point to be noted in connection with the failure of the crop 

 is that it was probably partially clue to the weather of 1921. In 

 March the rainfall was about 4.42 in., which practically pre- 

 vented the sowing of oats on the lias clay soil of the Yale under 

 suitable conditions. April was a very dry month, but the oats 

 started growth and made a little progress in May. During June, 

 however, there was only about 0.15 in. of rain in the Yale, and 

 the oat crop, after making a poor start, became a total failure 



Discussions with farmers who had grown these oats led to the 

 supposition that the grain had been heated, as their experience 

 was that heated samples of oats produce a health v sh < •; but weak 

 rootlets. The dry climatic and soil conditions prevailing during 

 the spring did not admit of the oat crop becoming properly 

 established, and the retarding effect of the following dry season 

 was naturally greater on stiff lias clay than on loams and lighter 

 soils. r 



