[5] A type of naked oat called pillas, pilez, or pil-corn in the Cornish language and dialect of English[6] may have been the same species as Avena nuda.

[9] The small yellow grain was seldom ground into flour but was made into a type of porridge known as gurts.

Pillas gurts were prepared by damping the grain and leaving it to stand in a warm place until it started to cheeny (sprout).

It was then put in a baker (iron pan) and stirred over a slow fire until completely dry and a little scroached (scorched).

The grain was then left to cool while spread out on a cloth before being crushed a handful at a time in a small granite trough with a large round bowel (pebble).