The use of oats for human consumption was well established in Ireland very early in the Christian era, for we find references to oatmeal in the Great Code of Civil Law, compiled about the year A.D. 438. There is evidence that even before this date, porridge was recognised in Europe as a characteristically Irish food.
The temperature, humid climate of Ireland promotes the slow ripening of the grain. It enables the oats to draw the goodness from the soil and yield up a crop with fuller, plumper grains.
Some of the best oats come from the counties of Kildare and Meath.
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