Farine D' Avoine. Hafermehl.

No. 946. - The common white Oat is specifically distinguished by its loose panicle, its two-seeded glumes, and its smooth seeds, one of which is awned. It is cultivated all over the world chiefly for horses, but the grain is very nourishing and is largely consumed as food in Great Britain and other countries. A decoction is said to possess decided diuretic properties, and to be useful in dropsy. The seeds deprived of their husks are sometimes called groats. As a food coarsely ground Oat meal is usually preferred to the fine meal. Oat meal is very slightly, but not unpleasantly, bitter, and yields most of its nutritive matter readily to boiling water. Gruel made from Oat meal affords a nutritious and easily digested aliment. It is generally administered after brisk cathartics to render them easier and more efficient in their action.

Black Champion

No. 947. - This new Oat possesses great merit. Its tillering properties are remarkable. The heads, or panicles, are long and very spreading, averaging sixty or seventy spikelets, from twelve to eighteen inches in length, with two large grains to each spinkelet. The kernels are extra large, plump and heavy, black and glossy; are without awns, while the husk is thin and soft. The straw is from three to six feet long, stiff and elastic, does not lodge, and so far seems to be rust-proof. Only half the quantity of seed should be sown, compared with other sorts.

American Triumph

No. 948. - This variety has many excellent qualities. Its average height when standing in the field is six feet, yet the straw is so strong and firm that it holds up well, without lodging. The tall, luxuriant heads are filled with plump, heavy grains.

Russian White Oats

No. 949. - This grain is very productive, a single grain giving sixteen stalks in many instances. It is generally free from rust, and is well adapted for general use.

Gruel

No. 950. - Gruel is prepared in different ways with oat meal flour, and with the grain. Use fresh flour only, as it is liable to have a sour taste, if not kept in a dry, warm place. When using flour the gruel is prepared with water, milk or broth, then sweetened with sugar or honey, and flavored with the juice of a lemon. When making gruel from the whole grains steep them in cold water over night, then drain them and let them cook slowly in water or milk, and when cooked strain the gruel through a towel with pressure, and sweeten to taste.

Oat Meal Gruel

No. 951. - Oat meal gruel may be prepared by boiling an ounce of meal with three pints of water to a quart, straining the decoction, allowing it to stand until it cools, and then pouring off the clear liquor from the sediment. Sugar and lemon juice may be added to improve its flavor; raisins are not unfrequently boiled with the meal and water for the same purpose.

Scotch Oat Meal Gruel

No. 952. - Soak one pound of Oat meal over night, then strain the liquid through a towel, with pressure, to extract as much of the farinaceous matter as will go through. Put one quart of water in a saucepan, and when it boils add a little salt and the liquid extracted from the Oat meal. Let it boil down until it thickens, and serve it hot, or allow it to cool to a jelly-like mass, and serve it with cream and powdered sugar.

« Oat Meal Porridge.

No. 953. - Boil two quarts of water in a sauce pan, season it with salt, and drop in slowly one pound of Oat meal while stirring it with a wooden spoon. Let it boil slowly for a few minutes, then set it on the side of the fire to boil slowly for three quarters of an hour, stirring it up occasionally from the bottom. A little milk and butter may be added before serving, or serve it with a pitcher of cream, some sugar and butter.

Cream Of Oat Meal

No. 954. - Put two quarts of milk in a sauce pan, and when it boils add six ounces of Oat meal flour diluted with cold milk, stirring it well. Then let it boil slowly and add a stick of cinnamon, the peel of a lemon, a few coriander seeds, a pinch of salt and one of mace. Cover the saucepan and let it cook slowly for twenty minutes. Then strain it through a fine sieve, and put it back in the saucepan to keep warm, not allowing it to boil. Add some powdered sugar to sweeten it, stirring until the sugar is melted. Serve it in small cups.