THE CONCENTRATES 



173 



The sorghums may be divided into two classes : (1) The sweet or 

 saccharine varieties, of which amber or orange cane is mostly grown, 

 and (2) the non-saccharine or grain sorghums, which are smaller 

 and have pithy stems, with but little sweet juice (Fig. 34). Sweet 

 sorghum is grown primarily for forage and, to a limited extent at 

 the present day, for the production of syrup. The non-saccharine 

 sorghums are grown both for grain and for forage. The grain sor- 

 ghums are represented in this country by kafir corn, durra, and 

 milo maize, and a few other varieties of minor importance. Different 

 strains of each of these are grown and possess different characteris- 



FIG. 34. Types of grain sorghums; these crops are of increasing importance for grain 

 and forage to farmers in the western United States. From left to right: 1 and 2, yellow 

 Milo; 3 and 4, white and brown Kaoliang; 5, Feterita (Sudan Durra); 6 to 8, red, pink, 

 and black-hulled Kafir corn. (Breeders' Gazette.) 



tics that make them of special value under varying conditions. The 

 mam cultivated strains are: White and black kafir, white, brown, 

 and Sudan durra, and yellow milo. The kafirs and milo occur in 

 standard and dwarf varieties. White durra is also called Jerusalem 

 corn; brown durra, Egyptian corn, 10 and Sudan durra, feterita. 

 The grain sorghums are valuable forage and grain plants, especially 

 suited to a dry and hot climate. The most striking characteristic of 

 the grain sorghums is their ability to withstand drought, and to 

 make a good growth with but little or no rainfall. After periods 

 of protracted drought, they will resume growth as soon as water 



10 Both white and brown durras are often incorrectly called Egyptian 

 corn or Gypcorn,. 



