Oatmeal. The oat, though not much cultivated in America as an article of food for man, still furnishes one of the most important and productive crops of the farm. Its scientific Latin name arena is of doubtful interpretation; from it the French derive their word I'avoine. The native country of the oat is also considered quite unknown; though it appears certain that all the cultivated species flourish most in cold climates. In Scotland, for example, it arrives at great perfection, as well as in the northern counties of England To the Scots its meal is important: they use it in great quantities, not merely in the form of water-gruel, but in porridge and puddings. But Scotch oatmeal is a very different thing from the poor perishable article which is sold in America; the grain is dried and husked by a peculiar process; and then is ground to three degrees of fineness It will keep and improve in qualify during any length of time: and the more it is pressed the better.