EQSTORY OF SORGHUM. 51 



In his "Manual on Physical Geography," Professor Gustav Adolph 

 von Kloeden, Berlin, 1866, says : 



Sorghum (Holcus) saccharatum (Halapense andropogon), a variety of S. vul- 

 gare, or of the Durrha, is the sugar-cane of Northern China, and by the Zulu Kaf- 

 firs called Imphee. The Japanese cultivate it only for the sugar and the alco- 

 hol, and for that purpose it is now cultivated in the United States. In the year 

 1851, this plant became first known in Europe. In France, it is cultivated in 

 the Drome, East Pyrenees, the upper Marne, Gironde, Gers, etc. , also in Al- 

 geria, where it is extensively cultivated. It grows from 9 to 18 feet in height. 

 When the cane is cut, there grow 5 to 20 canes from the root. It is an ex- 

 cellent food for cattle. 



The seed coming from the East Indies, are used in England for puddings. From 

 the common Durrha the Kaffirs make a Hour, and they plant close by their huts 

 15 varieties of the Imphee, which they chew for the sweet juice. They call it 

 also Mabali. The stronger varieties seem to be Koom-ba-na, Shla-goon-dee, 

 and Oom-see-a-na; the tallest are the Yim-bis-chu-a-pa and E-a-na-moo- 

 dee. 



This variety of Sorghum grows also in Nubia, and in the Oasts, and it is 

 called in Egypt Bali, Arabic Durrha. In Egypt, there are six varieties culti- 

 vated. 



The common Sorghum (vulgare) is the principal grain food in Africa: it is 

 made into brtad, or eaten as musb. It is the principal nutriment in many parts 

 of India, where it is called Jovari, and in the dry regions of Arabia, in Syria, 

 where it has been cultivated since time immemorial. In Egypt, Nubia, where 

 it is called Durrha, it grows from 5 to 20 feet in height, and in Senegambia, 

 where it reaches 15 feet in height. It is cultivated in Hungary. Dalmatia. Italy, 

 and Portugal. In the West Indies, it is called Guinea Corn. In China and 

 Cochin China, the S. saccharatum is also cultivated. Marshilla, Sorghum bi- 

 coior, is cultivated in Abyssinia at 8,000 feet above the sea. In Borneo, they 

 grow a kind called gussub, which is used exclusively as food, and they make 

 the Kaddel from it as a delicacy. The Nubians make from the sorghum a 

 fermented beverage called Buzah. 



Cliavibers' Encyclopcedia says : 



The common Durra, Doura, Durra Millet, Indian millet. Sorghum, S. vulgare, 

 or Andropogon sorghum, Holcus sorghum, Joar and Jowaree, in India, native 

 of East India: cultivated extensively in Asia, and maj' be called the principal 

 corn plant of Africa. Also cultivated largely in South Europe. Rival of maize 

 in amount of seed. Leaves and seed are used as food for horse^< and cattle. 



The seeds of the Shaloo or Sugar Grass (S. saccharatum) are more pleasant 

 than those of Doura to taste. It is cultivated in warm parts of Asia and Af- 

 rica, and has diffuse and very spreading panicle. The moist pith is eaten. It 

 is cultivated in the United States as Chinese sugar-cane. Kaffir-corn (S. caf- 

 frorum) has a very diffuse umbel-like panicle, with branches bending down all 

 around. Has sweet pith. Largely cultivated in South Africa, both by Caffers 

 and colonists. By latter, the grain is used for horses. 



