OATS. The arena sativa. Natural family graminew. A gramineous plant characterised by a loose compound equal panicle and two-flowered spikelet. The oat is very extensively cultivated in most of the northern countries of Europe as a bread corn. It has long occupied the same place in Scotland that rye occupies in Germany and the potato in Ireland. In England it is chiefly used in the feed ing of horses; but there, also, it is used to a considerable extent as food for man, particularly in the northern counties. There are leading varieties of the com mon oat cultivated in England—black ; gray, dun-brown, or red; and white. The first two varieties being compara tively hardy, may be raised on very in ferior soils, and in situations unsuitable for the other. The black is now, how ever, hardly known in England ; but it is still cultivated to a considerable extent in some parts of the Highlands of Scotland, and in the Western Islands. The dun or red oat is principally confined to the moors of Cheshire, Derbyshire, and Staf fordshire. White oats are, speaking gen erally, less hardy than either of the other varieties, and require a better soil, but they are also earlier, heavier, and yield a greater quanity of meal. There are num berless, and some widely different sub varieties of the white oat. That which
is called the potato oat has long enjoyed the highest reputation in England, and is almost the only variety that is at pres ent raised on good land in most parts of England and the south of Scotland. The produce of oats varies very greatly. When the gi ound is foul or exhausted, not more than 20 bushels an acre are ob tained: but in a rich soil well managed, and in favorable years, 60, 70, and some times even 80 bushels and upwards have been reaped, weighing from 35 lbs. to 45 lbs. a bushel, and yielding 7 lbs. meal for 14 lbs. oats ; but the proportion of meal increases as the oats become heavier.
In this country, on average soils, the yield is from 40 to 50 bushels, but on rich land, it goes up to 120 bushels. It is the common white oat which is most raised here. In Western New•York the black oat is preferred, and the Egyptian oat south of Tennessee. The latter rarely gives 20 bushels of ripe grain. It is by far the best food ibr working cattle or horses. There is a very good analysis of oats, made by Professor Norton, of New i Haven. In nutritious properties it stands next to wheat, and above rye, barley, and rice.