OF SCOTLAND.
505
tatoe oats to all others, in the low country situations at least,both in produce by the acre, and in proportion of meal fromthe same measure, that many farmers now sow no otherkind *
It must not be concealed, however, that this valuable va-riety has in some measure degenerated from its original ex-cellence, becoming longer and thinner bodied, growing outat the smaller end into a tail, even occasionally threatening toacquire awns, and getting a thicker skin. These untowardcircumstances were perhaps more observable on its first intro-duction, when small quantities were sown on the same fieldswith other varieties, and when probably the influence of thepollen of other kinds occasioned a degree of mule breed.Still however, in the present time, when large fields are en-tirely occupied with this kind alone, a degree of degeneracyis perceptible. This must proceed from the natural propen-sity of every selected variety to return to its original state,and can only be counteracted by carefully adopting the prin-ciple of original selection. Were a small number of farmersin the different districts to devote a moderate attention, inselecting from their growing crops at harvest, a few of thestrongest growing ears, which carried the purest and bestformed grain, and from these carefully to propagate a freshselection yearly, the breed or selected variety, might be pre-served pure and uncontaminated.
Black oat .—This variety is little known in the'best culti-vated districts of Scotland , but is sown with much advantagein cold and exposed situations. It receives its name from thedark colour of its husk, which communicates a dismal hue tothe field on which it grows ; yet its meal is as white and goodus that of any other kind. In the Hebrides it is cultivatedwith success on newly reclaimed lands, but ought only to besown on the poorer soils, requiring pulverisation, and on lowVented lands f.
East Lothian Report, p, 127.