We import annually about l¼ million quarters from foreign countries and nearly three-fourths of a million quarters from Ireland. The average produce per acre throughout the kingdom is five quarters. The price within the last 10 years has ranged from 28s. 7d. per quarter (the famine year) to 17s. 6d.
The oat, when considered in connection with the artificial grasses, and the nourishment and improvement it affords to live stock, may be regarded as one of the most important crops produced. Its history is highly interesting, from the circumstance that in many portions of Europe it is formed into meal, and forms an important aliment for man; one sort, at least, has been cultivated from the days of Pliny, on account of its fitness as an article of diet for the sick. The country of its origin is somewhat uncertain, though the most common variety is said to be indigenous to the Island of Juan Fernandez. Another oat, resembling the cultivated variety, is also found growing wild in California.
This plant was introduced into the North American Colonies soon after their settlement by the English. It was sown by Gosnold on the Elizabeth Islands in 1602; cultivated in Newfoundland in 1622, and in Virginia, by Berkley, prior to 1648.
The oat is a hardy grain, and is suited to climates too hot and too cold either for wheat or rye. Indeed, its flexibility is so great, that it is cultivated with success in Bengal as low as latitude twenty-five degrees North, but refuses to yield profitable crops as we approach the equator. It flourishes remarkably well, when due regard is paid to the selection of varieties, throughout the inhabited parts of Europe, the northern and central portions of Asia, Australia, Southern and Northern Africa, the cultivated regions of nearly all North America, and a large portion of South America.
In the United States the growth of the oat is confined principally to the Middle, Western and Northern States. The varieties cultivated are the common white, the black, the grey, the imperial, the Hopetown, the Polish, the Egyptian, and the potato oat. The yield of the common varieties varies from forty to ninety bushels and upwards per acre, and weighing from twenty-five to fifty pounds to the bushel. The Egyptian oat is cultivated south of Tennessee, which after being sown in autumn, and fed off by stock in winter and spring, yields from ten to twenty bushels per acre. In the manufacture of malt and spirituous liquors oats enter but lightly, and their consumption for this purpose does not exceed 60,000 bushels annually in the United States.
In 1840, Ireland exported 2,037,835 quarters of oats and oatmeal, but in 1846, on account of the dearth, the grain exports fell off completely. Most of the grain grown in Ireland requires to be kiln-dried, and is, therefore, of lower value.
The oat, like rye, never has entered much into our foreign commerce, as the domestic consumption has always been nearly equal to the quantity produced. The annual average exports from the United States for several years preceding 1817, were 70,000 bushels.
By the census returns of 1840, the total produce of the United States was 123,071,341 bushels; of 1850, 146,678,879 bushels.
In Prussia 43 million hectolitres of oats are annually raised.
The quantity of oats imported into the United Kingdom, has been declining within the last few years. In 1849, we imported 1,267,106 quarters; in 1850, 1,154,473; in 1851, 1,209,844; in 1852, 995,479. In 1844, 221,105 bushels of oats were raised in Van Diemen's Land on 13,864 acres.