OAT neatly adapted to cold mountains, or marshy ground. It is divided into three varieties, namely : 1. The Wiite Oats, which are the most valuable, and require a soil somewhat drier than thatfor the other species : this variety is chiefly cultivated in die southern counties of Britain, 2. The Black Oats, which are principally raised in the northern parts of this island : — for feeding cattle, they are of equal quality to the white oatsj though not atford- ing so sweet a meal for culinary purposes, as the latter. 3. The Brown, or Red Oat, pror duces good meal ; ripens some- what earlier than either of the two preceding varieties, and does not shed its seed. It is chiefly culti- vated in the north-'estern parts of England, for tire feeding of cat- tle. All these varieties are propagated by seed, which may be sown from the middle of February to the be- ginning of June, in the proportion of from three to six bushels per acre, broadcast ] though sometimes with the addition of 12lbs. of clover, and one bushel of ray-grass. The seed is harrowed in ; and the manage- ment of this kind of grain does not pnaterially differ from that of barlej-, rye, &:c. Oats have, in the south of Britain, been both dibbled and dril- led ; but, as this new pra6lice has been attempted only by a few far- mers, the success has notbeencom- pletely ascertained ; though there is little doubt but that either method, if judiciously conduced, is prefer- able to the broadcast system. The last-mentioned species is raised on account of its farinaceous properties. The grain is given to iiorses, for which it alfords a very Strengthening food; aud, before OAT [279 barley came into general cultiva- tion, it was converted into malt. The meal is, in North Britain, made into cakes, biscuits, 8cc. ; or it is boiled into a kind of pottage. Lastly, its soft straw is usefully employed in feeding cattle, when mixed with potatoes 3 and likewise for packing glass and earthen-ware. Beside the three varieties into which the common oat is divided, there are two others, which have originated from them, namely : 1 . The Peellcs-oat, Is a variety of tlie red-oat, and which was first culti sated in the Scotch county of that name. It is peculiarly calcu- lated for mountainous distrifts, as it not only ripens early, but also M'ithstands the severity of the wind, and is not easily shaken. Its grains, though smaller than those of any other oat, have a very thin hull, and yield an unusual proportion of fine, wdiolesome meal. 2. The Angus-oat, which has in a similar manner been denominated from the county of Angus, in Scot- land j and is a variety of die white- oat, but produces a better- bodied grain, togedier with a greater quan- tity of straw ; and is thus eminent- ly adapted to poor, dry soils. It attains to maturity somewhat later in the season than its original com- mon white kind, VIII. The siipifGrmis, orSKEGs, Is an exotic grain, that flourishes on the poorest soils, and is propagated by s(»Aing ii in the proportion of two Winchester bushels per acre. The crops produced by tliis species, generally amount to double the quantity of other oats ; though iu weight they are only equal. — Skegs Is reputed to aftbrd a remarkable sweet and wholesome food for horses, and cows, especially when given them togtdier with die T st;-awi
