270 APPENDIX. 
the sorgho, except when there was no readily obtainable market sufh- 
cient to warrant richer crops and of less difficult production. 
In the arrondissement of Toulon, for example, the crops on the re 
claimed swamps, and the fruits cultivated in irrigated soils, give an 
average net profit of 500 francs to the hectare. 
It is difficult to guarantee to the culturer of the sorgho a greater 
profit in the absence of a distillery devoted exclusively to the manu- 
facture, on a large scale, of this plant, when the cost attending it are 
taken into consideration. , 
Far from the city, on the contrary, and where grazing of cattle can 
be undertaken on a large scale, the sorgho sucré can become as an 
average plant when the price of alcohol has decreased : of very great 
importance, because it is greedily sought after by cows and horses. 
Pigs even craunch with delight its succulent and saccharine stalks, 
They devour the seeds, which, M. Grellet Balguerie thinks, can be 
given to horses in place of oats. Finally, in the form of flour, this 
seed will become, because of the abundance of its yield, an excellent 
means of fattening cattle for the butcher. 
It is especially because of this peculiarity that we think favorable 
notice should be taken of a new species of sorgho sucré, whose intro- 
duction into Provence we owe to M. Grellet Balguerie, of Guadaloupe. 
This sorgho, which has been the object of the studies of Mr. Leonard 
Wray, under the name of imphee, or Kaffir sorgho, is, in all proba- 
bility, the one upon which, in 1766, Pietro Arduino made his experi- 
ments in Italy. This is the opinion of M. Grellet Balguerie. “ The 
description of Pietro Arduino,” says our correspondent, “seems to 
apply very exactly to the imphee, which we cultivate in the Antilles.” 
M. Grellet Balguerie specially congratulates himself upon the yield 
in seed of the imphee, which is much superior, in this regard, to the 
sugar sorgho; the latter, however, being preferable, because of its 
more early maturity. 
In Martinique, M. Hayot cultivates, with profit, the imphee, simply 
to feed his Indian coolies with the flour of its seeds, which he finds 
preferable to coolie rice, and with more nutrition in an equal quantity. 
He gives its leaves to his cattle, which are fond of it; and manu- 
factures of its saccharine juice an excellent taffia. 
The sorgho sucré and the imphee, then, recommend themselves in the 
