S02
pretending to classify tlie several varieties known in Scotland ,a list of those best known is subjoined, with some observationson each.
White oat .— This variety contains many sub-varieties, andof these some are early ripeners and others late. Of the hot-seeds or early ripeners, the most approved of the white oathave names from the places whence they are procured, asBlainslie, Magbiehill, Bothrie, Halkerton, Kildrummie, fre-on which it is needless to enlarge. Of these the Blainslie va-riety was long in great repute, especially for high, and con-sequently late situations, but for some years past, other kindsof oats have been more run upon, in particular the red oat, tobe afterwards mentioned. Of the later ripening varieties ofcommon oat, one which got the name of Angus in the south-eastern districts of Scotland , was long in great repute, asyielding an abundant return, but has now given way in favourof the potatoe oat; yet in soils of rather inferior quality, theAngus oat is more certain of giving an adequate return ■, and,in the opinion of many, the meal produced from them, is con-siderably sweeter than what is procured from the new andfashionable potatoe oats, though not so abundant.
Common oat .—This variety is of great antiquity, and, whengrown on good soils, yields a crop superior to most of theother kinds, having a prolific ear, and a strong straw, whichaffords a large quantity of fodder, and stands firm on theground. It likewise grows well on the poorest soils. It iswell calculated for late situations by its early ripening, buthas for some time past been abandoned in favour of theDutch and red varieties *.
Poland oat .—This is a large plump variety, ripening ear-ly, and producing an abundant crop of grain, if cultivated onrich soil ; on which account, and because of its early ripen-ing, and securing a high price in Marklane, it was long in
* East fcothian Report, p. 124.