156 Linnean Society. [Nov. 1, 



village of Kissy and in the neighbourhood of Waterloo by indus- 

 trious individuals of the Soosoo, Foulah, Bassa and JolofF nations, 

 by whom it is called " hungry rice." The ground is cleared for its 

 reception by burning down the copse-wood and hoeing between the 

 roots and stumps. It is sown in the months of May and June, the 

 ground being slightly opened and again lightly drawn together over 

 the seed with a hoe. In August, when it shoots up, it is carefully 

 weeded. It ripens in September, growing to the height of about 

 eighteen inches, and its stems, which are very slender, are then bent 

 to the earth by the mere weight of the grain. They are reaped with 

 hooked knives. The patch of land is then either suffered to lie fal- 

 low, or planted with yams or cassada in rotation. Manure is said to 

 be unnecessary or even injurious, the plant delighting in light soils 

 and being raised even in rocky situations, which are most frequent 

 in and about Kissy. When cut down it is tied up in small sheaves 

 and placed in a dry situation within the hut, for if allowed to remain 

 on the ground or to become wet the grains become agglutinated to 

 their coverings. The grain is trodden out with the feet, and is then 

 parched or dried in the sun to allow of the more easy removal of the 

 chaff in the process of pounding, which is performed in wooden 

 mortars. It is afterwards winnowed with a kind of cane fanner on 

 mats. 



In preparing this delicious grain for food, Mr. Clarke states that 

 it is first thrown into boiling water, in which it is assiduously stirred 

 for a few minutes. The water is then poured off and the natives add 

 to it palm oil, butter or milk ; but the Europeans and negroes con- 

 nected with the colony stew it with fowl, fish or mutton, adding a 

 small piece of salt pork for the sake of flavour, and the dish thus pre- 

 pared is stated to resemble kous-kous. The grain is also made into 

 a pudding with the usual condiments, and eaten either hot or cold 

 with milk ; the Scotch residents sometimes dressing it as milk-por- 

 ridge. Mr. Clarke is of opinion that if the fundi grain were raised 

 for exportation to Europe, it might prove a valuable addition to the 

 list of light farinaceous articles of food in use among the delicate or 

 convalescent. 



Specimens of the grass accompanied Mr. Clarke's communication, 

 and were examined by Mr. Kippist, Libr. L.S., who added some ob- 

 servations on its botanical characters. 



It is a slender grass with digitate spikes, which has much of the 

 habit of Digitaria, but which, on account of the absence of the small 

 outer glume existing in that genus, must be referred to Paspalum. 



