148 Transactions. 



70 deg. (north latitude) to 65 deg. in Scotland, in Ireland to 

 52 deg.; the north and south limits of this zone being determined 

 according to the varying distances of the sea. 



Tlie zone of rye occupies the greater part of Europe north of 

 the Alps ; but on the west side wheat is the predominant bread- 

 stuff. 



The zone of wheat extends from the boundary of the zone of 

 rye (50° to 58° north latitude) southwards to the African desert, 

 including, besides Great Britain and France, the whole of southern 

 Europe and the north of Africa. 



Rice (Oryza Sativa) supplies food to a much greater number 

 of the human race than any other cereal. Throughout China, 

 India, and many other regions of Asia and of Africa, it forms the 

 principal and almost the only food of the people. It is less 

 nutritive than any of the cereal grains. About 40 or 50 varieties 

 of rice are known and cultivated. Rice is a marsh plant, and can 

 only be successfully grown where the ground may be inundated 

 during the early period of its growth ; it requires also a higher 

 temperature thaii the others, excepting maize. Its highest northern 

 limit in Europe is Lombardy, where maize is also grown. 



Maize or Indian corn (Zea mays) ranks next to rice in the 

 number of human beings it feeds. Systematists make of the 

 genus to which it belongs five species, all of which are natives of 

 South America. Indian corn is now cultivated in every quarter 

 of the globe. It is largely consumed in England, nearly four 

 millions of quarters having been introduced into this country 

 annually in the beginning of the current decade, and there has 

 certainly been no diminution since. Polenta or maize meal 

 porridge has become almost the national dish of the Italian 

 peasantry. Maize is considered the most fattening of all the 

 cereals. 



Besides these staple grain-producing grasses, there are a number 

 of othei's, scarcely, if at all known in England, which furnish 

 food to populous communities abroad. Among these are several 

 species of Holcus. The seeds of Holcus succharatum, somewhat 

 extensively used for sugai'-making, are eaten in Africa under the 

 name of dochna. Holcus Sorghum produces a grain largely 

 employed as food in Africa and other countries under the names 

 of Guinea corn, duna, and Turkish millet. It has been employed 

 in this country for feeding poultry. In the Soudan the German 

 naturalist, Werner, found this grain with stalks fifteen and twenty 



