Harvesting.—Alore care is required in the harvesting of barley, than any of the other white crops, even in the best of seasons ; and in bad years it is often found very difficult to save it. Owing to the brittleness of the straw, after it has reached a certain period, it must be cut down; as, when it is suffered to stand longer, much loss is sustained by the breaking of the heads. On that ac count, it is cut at a time when the grain is soft, and the straw retains a great proportion of its natural juices, consequently requires a long time in the field, before either the grain is hardened, or the straw sufficiently dry. When put into the stack sooner, it is apt to heat, and much loss is frequently sustained. It is a custom with many farmers to have an opening in the middle of their barley stacks, from top to bottom. This opening is generally made by placing a laage bundle of straw in the centre of the stack, when the building commences, and, in proportion as it rises, the straw is drawn upwards. leaving a hollow behind ; which, if one or two openings are left in the side of the stack near the bottom, en sures so complete a circulation of air, as not only na prevent heating, hut to preset ye the grain from becom ing nay*. • On Oats Of this grain the varieties arc more numerous than of any other of the culmiferous tribe. These varieties utisist of what is called the common oat ; the Angus oat, which we consider as an improved variety of the other ; the Poland oat ; the Friesland oat ; the red oat ; the dun oat ; the Tartar, or Siberian oat ; and the potatoe oat. The Poland and potatoe varieties are best adapted to rich soils ; the red oat, for late climates ; and the other varieties, for the generality of soils, of which the Bri tish isles are composed. The Tartar, or Siberian kind, though very hardy and prolific, is much out of use, [ic ing of a coarse substance, and unproductive of meal. The dun oat has never been much cultivated ; and the use of Poland's and Friesland's is now much circum scribed, since potatue oats were introduced, the latter being considered, by the most discerning agriculturists, as of superior value, in every respect, where the soil is rich and properly cultivated.
Prenaration.—Oats are chiefly sown after grass ; sometimes upon land not rich enough for wheat, that had been previously summer-fallowed, or had carried tur nips; often after barley, and rarely after wheat, unless from particular circumstances, becomes a necessary evil. One ploughing is generally given to the grass lands, usually in the month of January, so that the benefit of frost may be gained, and the land suffi ciently mellowed for receiving the harrow. In some cases, a spring furrow is given, when oats succeed wheat or barley, especially when grass seeds are to accompany the crop. The best oats, both in quantity and quality, are always those which succeed grass; indeed, no kind of grain seems better qualified by nature, for foraging upon grass land, than oats ; as a full crop is usually ob tained in the first instance, and the land left in good or der for succeeding ones.
Quantitn of Seed.—From twelve to eighteen pecks of seed is generally allowed to the Scottish acre of ground, according to the richness of the soil, and the variety that is cultivated. Ifere it may be remarked, that land, sow n w ith potato(' oats, requires much less seed, in point of measure, than w when any of the other sorts are used ; because potatue oats both tiller well, much better than Poland ones, and have not an awn, or tail, like the ordi nary varieties. On that account, a measure contains many more seeds of them, than of any other kind. If land is equally well cultivated, we have little doubt, but that the like quantity of seed, given when barley is cul tivated. may be safely trusted to w hen potatue oats are •0 he raised.
Harvesting.—Oats are a hardy grain, and rarely get ;ouch damage when under the harvest process. except
from high winds, or from shedding, when opened out after being thoroughly wetted. The early varieties are much more liable to these losses, than the late ones ; because the grain parts more easily from the straw, an evil to which the best of grain is at all times subject. Early oats, however, may be cut a little quick, which, to a certain extent, lessens the danger to which they arc exposed from high winds ; and, if the sheaves be made small, the danger from shedding after rains is conside rably lessened, because they arc thus sooner ready for • lie 'tack. Under every management, however, a greater quantity of early oats will he lust during the harvest process, than of late ones; because the latter adhere firmly to the straw, and consequently do nut drop so easily as the finance.
are generally supposed to be more productive in Scotland than in England ; and the qua lity of the produce is also, in like manner, supposed to be considerably superior. Were it necessary to assign reasons for the difference, the following might be men tioned :-1. in Scotland, this grain gets an equal share of good soil with others ; whereas in England, the worst, or inferior, soils are usually allotted for the growth of oats, the best being reserved for wheat and barley. 2. The climate of Scotland may be considered as more favourable to oats than that of England, being of a mois ter nature, and rarely so warm, consequently better cal culated to bring this grain to perfection. When a dry summer occurs in Scotland, it rarely happens that oats yield well, either in the barn or the mill, being of a smaller size, thicker in the husk, and with a longer awn, or tail, than they usually are in moist seasons. Though we do not urge these reasons as sure and cer tain ones, why the produce, as to quantity and quality, is different in the two countries, yet we are much in clined to think, that, to one or other of them, or to them both conjoined, the difference may be fairly as cribed.
Before we finish this part of the subject, it may be necessary to urge a few words more in favour of the potato(' oat, one of the most valuable varieties cultivated at this tune in the island. The origin of this variety cannot be easily traced; but it was pretty generally in troduced over all Scotland in 1801 and 1802, and is now the oat most generally cultivated upon all soils of decent quality, or in good condition. It is not a favourite with some people upon shallow soils, as it yields less fodder than other varieties; but upon all deep or tender lawns, especially such as have been taken up front grass, no kind of oat will make such an abundant return to the farmer, whether the number of bolls per acre, or the quantity of meal produced from these bolls, be consider ed. Perhaps this variety has, in some respects, dege nerated already, owing to the farina of other oats having communicated with it ; but this remark was more ap plicable when potatoe oats were first introduced, and sown in small quantities in the same field with other varieties, than at this time when whole fields are occu pied with them. Still it is allowed, that degeneracy has taken place, to a certain extent ; but it is presumed that the consequences might be removed with ease, were first principles returned to. To make a selection of the strongest cars, which carried the purest grain, is not a difficult business; and were this selection attended to by half a dozen farmers in a district, it is obvious, that the breed, or variety, might, be preserved pure and un contaminated. If slovenly farmers were not provided with good seed, it would be their own fault, since, if they would not take the trouble to select and breed for their own use, they might always be provided for by those who were either better qualified for making the selec tion, or were more attentive to the interests of agri culture.