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ADDENDA.

pie of Scotland , it is unnecessary to compare its produce peracre with that of oatmeal. It not only requires fallowing andmanuring at a great expense, but often fails in the Northerncounties ; and can be raised only on good soil, or in land that isin good order : And when we compare flour with oatmeal, wemust remember, that, though a finer grain, wheat is only sun-dried, and contains as much moisture in the shape of flour, asoatmeal does in bannocks or hard cakes ; and therefore, that8J lib. in a peck of oatmeal, would make 12 pounds of loafbread, when baked with yeast.

In general, however, an acre of land, at an average, eitherin barley or oats, after deducting seed, will support a labourer,with his wife and two young children, if they have milk and ve-getables, for twelve months. If the land be dunged, or in highorder, it will do so for eighteen months ; but an acre of wheat,from its being manured and in good order, will support doublethe number ; and an acre of potatoes, from its manure and goodhoeing, will support four times as many persons (always de-ducting seed) as an acre of oats or barley.

In towns and in villages where butcher meat is used, it is aquestion of prudence, in what proportion flour-bread, oat-meal,bear-meal and potatoes, are used with milk or with meat; as itdepends entirely on their comparative prices.

On the whole, milk and vegetables, with a small proportionof meal, or animal food, are very economical, and sufficientlynourishing in the Highland districts, where there is less hard la-bour than in the Lowlands. But in the more improved coun-ties, where farm-labour is severe, and carried on the year roundwith steady exertion, more solid food is necessary for the supportof the labourer.