OF SCOTLAND.

503

great repute; but the quantity of fodder is considerably lessthan from other kinds, and it is susceptible ot sustaining greatinjury from shaking, even betbre it has reached maturity *. Inthe richer low lands on both sides ot the 1 weed, a selectedvariety of this oat was long in great repute, sis peculiarlyplump, heavy, and productive. From the name of the farmerwho brought this variety first into notice about the year 1786,it was called Church's oat; but, either from diminished care incontinued selection, or owing to the higher reputation andprice of potaloe oats, this variety is not so much cultivatedas formerly f.

Dutch oat _This variety, which came into notice a consi-

derable time before Church’s oat, is not so large in the grain,nor so thin in the husk, neither will it yield so much meal,nor does it ripen so early; yet it is belter adapted for weak-er soils, in low and sheltered situations, where the staple is notof sufficient strength to bear a full crop of the Church oat

Single oat _Ali the varieties of oats cultivated in Scotland

have two seeds on each pedicle of the ear or panicle, a largerand smaller, the latter of which is vulgarly called the baby^oat,or bosom-pickle. The reporter heard of a selected variety ofoats said to be cultivated in Lincolnshire, in which there isonly one large plump seed or grain on each pedicle, and nobaby-oat. This kind requires very marked and constant at-tention in the selection of its seed, being apt to revert to theordinary form of two seeds in each floret. The rule mention-ed for this purpose in selection, was, to do so in the strawbefore threshing, and if the top floret of a head or paniclehad only one grain, all the rest in that head was sure to beof the same description.

Red oat .—This is one of the earlier kinds, and is so calledfrom the husks having a faint red colour. It originated inPeebles-shire, being either selected or first introduced into

l.ast Lothian Report, p. 125 . f Berwickshire Report, p, 243.

t Roxburghshire Report, p. 84.