See also:

• OAT (O. Eng. ate; the word is not found in cognate languages; it may be allied with Fr. eitel, knot, nodule, cf. Gr. oiSos swelling)

OAT (O. Eng. See also:

• ATE

ate; the word is not found in cognate See also:

• LANGUAGES

languages; it may be allied with Fr. eitel, See also:

• KNOT
• KNOT (O.E. cnotta, from a Teutonic stem knutt; cf. " knit," and Ger. knoten)

knot, nodule, cf. Gr. oiSos swelling)  , a cereal (Avena saliva) belonging to the tribe Avenece of the See also:

• ORDER
• ORDER (through Fr. ordre, for earlier ordene, from Lat. ordo, ordinis, rank, service, arrangement; the ultimate source is generally taken to be the root seen in Lat. oriri, rise, arise, begin; cf. " origin ")
• ORDER, HOLY

order Gramineae or See also:

• GRASSES

grasses . The genus Avena contains about fifty See also:

• SPECIES

species mostly dispersed through the temperate regions of the Old See also:

• WORLD

World . The spikelets See also:

• FORM (Lat. forma)

form a loose panicle, See also:

• FAMILIAR (through the Fr. familier, from Lat. familiaris, of or belonging to the familia, family)

familiar in the cultivated See also:

• OAT (O. Eng. ate; the word is not found in cognate languages; it may be allied with Fr. eitel, knot, nodule, cf. Gr. oiSos swelling)

oat (fig . I), the flowering glume having its dorsal See also:

• RIB (from 0. Eng. ribb; the word appears' in many Teutonic languages, cf. Ger. Rippe, Swed. reb)

rib prolonged into an awn (fig . 2), which is in some species See also:

• TWISTED

twisted and See also:

• BENT
• BENT (E1. BENI)
• BENT, JAMES THEODORE (1852–1897)

bent near the See also:

• BASE

base . The origin of the cultivated oat is generally believed to be A. fatua, or " See also:

• WILD, JONATHAN (c. 1682-1725)

wild oat," or some similar species, of which several exist in See also:

• SOUTHERN

southern See also:

• EUROPE

Europe and western See also:

• ASIA

Asia . See also:

• PROFESSOR (the Latin noun formed from the verb profiteri, to declare publicly, to acknowledge, profess)

Professor J . Buckman succeeded in raising " the See also:

• POTATO
• POTATO (Solanum tuberosum)

potato-oat type " and " the See also:

• WHITE
• WHITE, ANDREW DICKSON (1832– )
• WHITE, GILBERT (1720–1793)
• WHITE, HENRY KIRKE (1785-1806)
• WHITE, HUGH LAWSON (1773-1840)
• WHITE, JOSEPH BLANCO (1775-1841)
• WHITE, RICHARD GRANT (1822-1885)
• WHITE, ROBERT (1645-1704)
• WHITE, SIR GEORGE STUART (1835– )
• WHITE, SIR THOMAS (1492-1567)
• WHITE, SIR WILLIAM ARTHUR (1824--1891)
• WHITE, SIR WILLIAM HENRY (1845– )
• WHITE, THOMAS (1628-1698)
• WHITE, THOMAS (c. 1550-1624)

white Tatarian oat " from See also:

• GRAIN (derived through the French from Lat. granum, seed, from an Aryan root meaning " to wear down," which also appears in the common Teutonic word " corn ")

grain of this species . A. strigosa, Schreb, " the bristle-pointed oat," is the origin of the Scotch oat, according to Buckman . The white and See also:

• BLACK
• BLACK, ADAM (1784-1874)
• BLACK, JEREMIAH SULLIVAN (1810–1883)
• BLACK, WILLIAM (1841-1898)

black varieties of this species were cultivated in See also:

• ENGLAND
• ENGLAND, THE CHURCH OF

England and See also:

• SCOTLAND
• SCOTLAND, CHURCH OF
• SCOTLAND, EPISCOPAL CHURCH OF

Scotland from remote times, and are still grown as a See also:

• CROP (a word common. in various forms, such as Germ. Kropf, to many Teutonic languages for a swelling, excrescence, round head or top of anything; it appears also in Romanic languages derived from Teutonic, in Fr. as troupe, whence the English " crupper "

crop in See also:

• ORKNEY, EARL OF
• ORKNEY, ELIZABETH HAMILTON, COUNTESS OF
• ORKNEY, GEORGE HAMILTON, EARL OF (1666–1737)

Orkney and See also:

• SHETLAND, or ZETLAND

Shetland . A. strigosa is probably only a variety of the cultivated oat . The "naked oat," A. nuda, was found by Bunge in See also:

• WASTE (O. Fr. wast, guast, gast, gaste; Lat. vastus, vast, desolate)

waste ground about See also:

• PEKING, or PEKIN

Peking; it was identified by the botanist See also:

• LINDLEY, JOHN (1799-1865)
• LINDLEY, NATHANIEL LINDLEY, BARON (1828- )
• LINDLEY, WILLIAM (1808–1900)

Lindley with the pilcorn of the old See also:

• AGRICULTURE
• AGRICULTURE (from Lat. ages, field, and colere, to cultivate)
• AGRICULTURE, BOARD OF

agriculture, and we see from See also:

• ROGERS, HENRY DARWIN (18o8—1866)
• ROGERS, JAMES EDWIN THOROLD (1823-1890)
• ROGERS, JOHN (1627–c. 1665)
• ROGERS, JOHN (1829-1904)
• ROGERS, JOHN (c. 1500-1555)
• ROGERS, ROBERT (1727-1784?)
• ROGERS, S
• ROGERS, SAMUEL (1763-1855)
• ROGERS, WILLIAM (1819-1896)

Rogers 1 that it was in cultivation in England saliva .

(After Le Maout.) in the 13th See also:

• CENTURY (from Lat. centuria, a division of a hundred men)

century . Both this and the " See also:

• COMMON

common otes," A. vesca, are described by See also:

• GERARD (c. 1040-1120)
• GERARD (d. I1o8)
• GERARD, ETIENNE MAURICE, COUNT (1773–1852)
• GERARD, FRANCOIS, BARON (1770-1837)
• GERARD, JEAN IGNACE ISIDORE (1803-1847)
• GERARD, JOHN (1545-1612)
• GERARD, or GIRARD, AUDRAN

Gerard.2 See also:

• PARKINSON, JAMES (d. 1824)

Parkinson tells us that in his See also:

• TIME (0. Eng. Lima, cf. Icel. timi, Swed. timme, hour, Dan. time; from the root also seen in " tide," properly the time of between the flow and ebb of the sea, cf. O. Eng. getidan, to happen, " even-tide," &c.; it is not directly related to Lat. tempus)
• TIME, MEASUREMENT OF
• TIME, STANDARD

time (See also:

• EARLY
• EARLY, JUBAL ANDERSON (1816-1894)

early in the 17th century) the naked oat was sown in sundry places, but " nothing so frequent " as the common sort . The See also:

• CHIEF (from Fr. chef, head, Lat. caput)

chief See also:

• DIFFERENCES, CALCULUS OF (Theory of Finite Differences)

differences between A. fatua and A. saliva, are, that in the former the See also:

• CHAFF (from the A.S. ceaf, allied to the O. High Ger. cheva, a husk or pod)

chaff-scales which adhere to the grain are thick and hairy, and in the latter they are not so coarse and are hairless . The wild oat, moreover, has a See also:

• LONG, GEORGE (1800-1879)
• LONG, JOHN DAVIS (1838– )

long stiff awn, usually twisted near the base . In the cultivated oat it may be wanting, and if See also:

• PRESENT

present it is not so stiff and is seldom bent . The grain is very small and worthless in the one, but larger and full in the other . There are now many varieties of the cultivated oat included under two See also:

• PRINCIPAL

principal races—common oat or panicled oats with a spreading panicle, A. saliva proper, and Tatarian oats or banner oats which has sometimes been regarded as a distinct species, A. orientalis, with contracted one-sided panicles . With regard to the antiquity of the oat, A. de See also:

• CANDOLLE, AUGUSTIN PYRAME DE (1778—1841)

Candolle 3 observes that it was not cultivated by the See also:

• HEBREWS, EPISTLE TO THE

Hebrews, the Egyptians, the See also:

• ANCIENT
• ANCIENT (also spelt ANTIENT; derived, through the Fr. ancien, old, from the late Lat. antianum, from ante, before)

ancient Greeks and the See also:

• ROMANS
• ROMANS, EPISTLE TO THE

Romans . Central Europe appears to be the locality where it was cultivated earliest, at least in Europe, for grains have been found among Rarer Kinds of Grain, ii . 173 . 2 Herball, p . 68 (1597) .

2 Origin of Cultivated See also:

• PLANTS

Plants, p . 373 . FIG . 2.-Spikelet of Oat, A.the remains of the Swiss See also:

• LAKE
• LAKE, GERARD LAKE, 1ST VISCOUNT (1744-1808)

lake-dwellings perhaps not earlier than the See also:

• BRONZE

bronze See also:

• AGE (Fr. age, through late Lat. aetaticum, from aetas)

age, while See also:

• PLINY, THE ELDER
• PLINY, THE YOUNGER

Pliny alludes to See also:

• BREAD

bread made of it by the ancient Germans . See also:

• PICKERING
• PICKERING, EDWARD CHARLES (1846- )
• PICKERING, TIMOTHY (174 1829)

Pickering also records See also:

• GALEN (or GALENUS), CLAUDIUS
• GALEN, CHRISTOPH BERNHARD, FREIHERR VON (16o6-1678)

Galen's observations (De Alim . Fac. i . 14), that it was abundant in Asia See also:

• MINOR
• MINOR (Lat. for smaller, lesser)
• MINOR, ROBERT CRANNELL (1839-1904)

Minor, especially See also:

• MYSIA

Mysia, where it was made into bread as Well as given to horses . Besides the use of the See also:

• STRAW

straw when cut up and mixed with other See also:

• FOOD
• FOOD (like the verb " to feed," from a Teutonic root, whence O. Eng. foda; cf. " fodder "; connected with Gr. lrareicOae, to feed)

food for See also:

• FODDER

fodder, the oat grain constitutes an important food for both See also:

• MAN
• MAN, ISLE OF (anc. Mona)

man and beast . The oat grain (excepting the naked oat), like that of See also:

• BARLEY (Hordeum sativum)

barley, is closely invested by the husk . Oatmeal is made from the See also:

• KILN (0. E. cylene, from the Lat. culina, a kitchen, cooking-stove)

kiln-dried grain from which the husks have been removed; and the form of the food is the well-known " See also:

• PORRIDGE (an altered form of " pottage," Fr. pelage, soup, that which is cooked in a pot)

porridge." In See also:

• IRELAND
• IRELAND, CHURCH
• IRELAND, CHURCH OF
• IRELAND, JOHN (1761-1842)
• IRELAND, JOHN (1838- )
• IRELAND, WILLIAM HENRY (1777-1835)

Ireland, where it is sometimes mixed with See also:

• INDIAN

Indian-See also:

• CORN (a common Teutonic word; cf. Lat. granum, seed, grain)
• CORN (fromm Lat. corms, horn)

corn See also:

• MEAL

meal, it is called " stirabout." Groats or grits are the whole See also:

• KERNEL (O.E. cyrnel, a diminutive of " corn," seed, grain)

kernel from which the husk is removed . Their use is for gruel, which used to be consumed as an See also:

• ORDINARY (med. Lat. ordinarius, Fr. ordinaire)

ordinary drink in the 17th century at the See also:

• COFFEE (Fr: cafe, Ger. Kaffee)

coffee-houses in See also:

• LONDON

London . The meal can be baked into " cake " or See also:

• BISCUIT (pronounced according to the old spelling " bisket," a Fr. form from Lat. bis, twice, and coctum, cooked, in reference to the original method of preparation; cf. Ital. biscotto, Sp. bizcocho, &c.)

biscuit, as the See also:

• PASSOVER

Passover cake of the See also:

• JEWS
• JEWS (Heb. Y8hudi, man of Judah; Gr. 'Iovbaiot; Lat. Judaei)

Jews; but it cannot be made into loaves in consequence of the See also:

• GREAT

great difficulty in rupturing the See also:

• STARCH

starch grains, unless the temperature be raised to a considerable height .

With regard to the nutritive value of oatmeal, as compared with that of See also:

• WHEAT
• WHEAT (Triticum)

wheat See also:

• FLOUR

flour, it contains a higher percentage of albuminoids than any other grain, viz . 12.6—that of wheat being io•8—and less of starch, 58.4 as against 66.3 in wheat . It has rather more See also:

• SUGAR

sugar, viz . 5.4—wheat having 4.2—and a See also:

• GOOD, JOHN MASON (1764-1827)

good See also:

• DEAL

deal more See also:

• FAT (O.E. fdett; the word is common to Teutonic languages, cf. Dutch vet, Ger. Fett, &c., and may be ultimately related to Greek Irian, and =apos, and Sanskrit pivan)

fat, viz . 5.6, as against 2•o in flour . Lastly, salts amount to 3'0% in oat, but are only 1.7 in wheat . Its nutritive value, therefore, is higher than that of ordinary seconds flour .