Oases

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OASES. Throughout the great belt of desert extending from the west coast of Africa to central Asia, various fertile tracts occur, clothed with vegetation and watered by springs, to which the name oases has been applied. Those which are best known are met with in the central and eastern portions of the Great Sahara and in the Libyan Desert. In that region they consist generally of deep depressions or valleys, locally termed "wadis," where the water comes to the surface in natural springs, or where it may be procured by sinking wells. Under the influence of these beneficent springs vegetation bursts forth and covers a more or less extensive area, which becomes a halting-place for travellers in the desert, and frequently supports a considerable population. Many of the oases are situated in the mountainous regions, where the ground is sufficiently elevated to precipitate the moisture in the atmosphere. The rain which falls, however, is rapidly alisorbed by the rocks or sandy soil, and much of it collects in depressions at no great depth from the surface. The Arabs have long i been in the habit of tapping these subterranean waters by sinking wells, a copious supply being usually obtained at depths varying down to 200 fathoms. Indeed, so rapidly does the water ascend when the aqueous strata are pierced in certain localities that the well-sinkers are sometimes suffocated ere they reach the surface. In the Algerian Sahara a large number of artesian wells have been sunk by the French, resulting in the formation of oases, which have to some extent affected the habits of the native tribes by inducing them to become cultivators of these fertile tracts. It is evident, therefore, that, notwithstanding the arid climate which prevails generally throughout the African deserts, a tolerably plentiful supply of water can be obtained by artificial means at various points. The springs, being essential to the very existence of the oases, are naturally guarded with care so as to prevent the sands encroaching on them. Should they cease to flow, the decay of the vegetation rapidly ensues and the oases disappear. Another characteristic feature of these fertile tracts is the palm-tree forests, which are admirably adapted to such unfavourable conditions. The date and the dam palm are the commonest species met with in the forests ; they are highly prized by reason of the produce which they yield to the cultivators of the soil and the shelter which they afford from the scorching sun. Indeed, so serviceable are they that in some cases the Arabs artificially create an oasis with the aid of a few palm trees by digging holes deep enough to allow the roots to pierce the aqueous strata.

From the accounts given by various travellers it would appear that, while the larger oases cover extensive tracts, the smaller ones are liable to be effaced by drifting sand. As an example of one of the largest, Air or Asben may be mentioned, which measures 180 miles from north to south. Such extensive fertile tracts are dotted over with villages, whose inhabitants carry on the cultivation of the soil and export various articles of produce. By means of irrigation different cereals are successfully cultivated, such as barley, rice, and millet.

In the western Sahara the chief oases are : - (1) Twit, about 1000 miles to the south-west of Tripoli, the principal town being lnsalah ('Ain Salah) ; (2) Taudeni, south-west of Tuat ; (3) 'Arawan, south of Taudeni and north of Timbuktu ; and (4) Wilata, southwest of 'Arawan. In the eastern portion of the Great Desert the important oases arc : - (1) Fezzan, the capital of which is Morzfik, lying to the south-south-east of Tripoli ; (2) Ghadames, north-west of Fezzin ; (3) Tibesti, south of Fezzan ; (4) Bilina,west-south-west of Tibesti ; and (5) Air or Asben, west from Bilma and north-west from Lake Tchad. The last is perhaps one of the most remarkable oases in the African desert, forming a tableland whose average elevation is 2000 feet, with peaks rising to a height of 5000 feet. Heavy tropical rains are precipitated by this lofty plateau,. and i hence the valleys are clothed with vegetation. This oasis is richly cultivated, producing barley, maize, and millet. The capital is Agades, a town with 7000 inhabitants, which is situated on the caravan route between Jlorzdk and Sokoto, and constitutes one of the important centres of trade in central Africa.

In the Libyan Desert the chief oases are : - (1) khargeh or Kharija (the outer oases), sometimes termed the oasis 9),tagia, about. 120 miles to the west of Thebes ; (2) Dakhel or Dakhda (the inner oases), situated to the west of Ehargeh ; (3) Farafreh (Farafira), north-west of Dakhel ; (4) Baliriya (northern), to the north of Farafreh ; (5) Siwa (the famous oasis of Jupiter Ammon), at the northern limits of the Libyan Desert ; and (6) the Knfra group, south-west of Siwa. Perhaps the most fertile of these tracts is Dakhel, which was first made known to Europeans in 1819 by Sir A. Edmonstone. The chief produce consists of dates, rice, olives, and apricots, but durra, barley, lemons, citrons, and figs also grow on the rich soil of this oasis. It contains eleven villages, the total population being estimated at 6000.

Similar fertile tracts, though of smaller extent, occur in Arabia and in that part of Persia lying to the west of the Salt Desert. lii central Asia the great desert of Gobi, ranging from Turkestan to Manchuria, is interspersed with a few oases, the chief one being Kand, which is characterized by a rich growth of vegetation.

OAT, Avena sativa, L., one of about forty species mostly dispersed through the temperate regions of the Old World. It belongs to the tribe Avenew of the order Graminea or Grasses. The spikelets form a loose panicle, familiar in the cultivated oat, the flowering glume having its dorsal rib prolonged into an awn, which is in some species twisted and bent near the base.

The origin of the cultivated oat is generally believed to be A. fatua, L., or " wild oat." Prof. J. Buckman succeeded in raising "the potato-oat type" and "the white Tartarian oat" from grain of this species.' Mr A. Stephen Wilson, however, thinks that as yet there is no real proof of this relationship, because his own cultivation of the wild oat made no difference upon it ;2 but there appears to be a great tendency in the oat to degenerate on stiff clay soils into "weed oats," a fact which may perhaps account for this divergence of opinion. Lindley had previously suggested that the cultivated oat was a domesticated variety of some wild species, and that it might not improbably be referred to A. strigosa, Schreb., " the bristle-pointed oat," which is the origin of the Scotch oat, according to Buckman. The white and black varieties of this species, Mr Wilson observes, were cultivated in England and Scotland from remote times, and "are frequently mentioned in Rogers' History of Agriculture and Prices . . . and they are still grown as a crop in Orkney and Shetland." 3 Both these species are found in Europe, North Africa, Siberia, and north-west India.4 The "naked oat," A. nudes, L., is probably only a race of A. sativa ; 5 it was found by Bunge in waste ground about Pekin. "According to Lindley," cultivation in England in the 13th century." Both this and the "common otes," A. vesca, are described by Gerard.0 Parkinson tells us that in his time [early in the 17th century] the naked oat was sown in sundry places, but " nothing so frequent" as the common sort. The chief differences between A. fatua and A. f., var. sativa, according to Buckman,9 are, that in the former the 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 long stiff awn, usually twisted near the base. In the cultivated oat it may be wanting, and if 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. Mr Wilson adds that in the point of attachment "in the wild oat the hanger terminates in a little oval spatula, . . . forming a kind of ball-and-socket connexion. . . . In the cultivated oat the continuity of the vascular tissue in the hanger is not broken off by any point of the kind." 10 There are now many varieties of the cultivated oat.11 With regard to the antiquity of the oat, De Candolle observes that it was not cultivated by the Hebrews, the Egyptians, the ancient Greeks, and the Romans.12 Central Europe appears to be the locality where it was cultivated earliest, at least in Europe, for grains have been found among the remains of the Swiss lake-dwellings perhaps not earlier than the bronze age,13 while Pliny alludes to bread made of it by the ancient Germans.14 Pickering also records Galen's observations (De Alma. Fac., i. 14), that it was abundant in Asia Minor, especially Mysia, where it was made into bread as well as given to horses ; he also states that ten varieties were introduced by Mohammed Ali into Egypt for fodder, and that it was seen by Bruce wild in Abyssinia, sometimes tall enough to conceal horse and rider (Grey.). And he adds that eastward from Syria it is called " sulu " by the Tatars, and was observed by Kaempfer and others in Japan ; that it was brought over by colonists, and is now cultivated in north-east America ; and that it has now become naturalized in parts of South America.'5 Besides the use of the straw when cut up and mixed with other food for fodder, the oat grain constitutes an important food for both man and beast. Being cultivated best in comparatively low temperatures, it has long formed the staple food for Scotland, north England, and Derbyshire, as well as for Germany, wherever wheat does not flourish. It is extensively grown in all the northern States of the American Union, and in New England its production largely exceeds that of wheat. The oat grain (excepting the naked oat), like that of barley, is closely invested by the husk. "Ms latter is used both in Scotland and Wales for the preparation of a kind of porridge . . . called swans and sucan."" Oatmeal is made from the kiln-dried grain from which the husks have been removed ; and the form of the food is the well-known "porridge." In Ireland it is mixed with Indian-corn meal and is called. "stirabout." Groats or grits are the whole kernel from which the husk is removed. Their use is for gruel, which used to be consumed-as an ordinary drink in the 17th century at the coffee-houses in London. The meal can be baked into " cake " or biscuit, as the Passover-cake of the Jews ; but it cannot be made into loaves in consequence of the great difficulty in rupturing the starch grains, unless the temperature be raised to a considerable height. With regard to the nutritive value of oatmeal, as compared with that of wheat flour, it contains a higher percentage of albuminoids than any other grain, viz., 12.6 - that of wheat being 10.8 - and less of starch, 58.4, as against 66.3 in wheat. It has rather more sugar, viz., 5.4 - wheat having 4.2 - and a good deal more fat, viz., 5.6, as against 2.0 in flour. Lastly, salts amount to 3.0 per cent. in oat, but are only P7 in wheat. Its nutritive value, therefore, is higher than that of ordinary seconds flour.17 (G. H.)
OASES
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