Experiments have been recently made by Mr. Sanson with a view to settling the question whether oats have or have not the excitant property that has been attributed to them. The nervous and muscular excitability of horses was carefully observed with the aid of graduated electrical apparatus before and after they had eaten a given quantity of oats, or received a little of a certain principle which Mr. Sanson succeeded in isolating from oats. The chief results of the inquiry are as follows: The pericarp of the fruit of oats contains a substance soluble in alcohol and capable of exciting the motor cells of the nervous system. This substance is not (as some have thought) vanilline or the odorous principle of vanilla, nor at all like it. It is a nitrogenized matter which seems to belong to the group of alkaloids; is uncrystallizable, finely granular, and brown in mass. The author calls it "avenine." All varieties of cultivated oats seem to elaborate it, but they do so in very different degrees. The elaborated substance is the same in all varieties.

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