30,2 THE CULTURE OF MILLET. Part IH. 



There are two forts of millet; viz. red and white. Tlie red 

 millet is ufed only for poultry: the white rnillet, befides beiijg put 

 ;to that ufe, is mixed with wheat, and made into bread. It likewife 

 makes veiy good puddings. 



In fome of their poor light lands about Bourdeaux, they fow another 

 kind of millet, generally known by the name oi forgo, and in that 

 country called milloco. It is cultivated in the fame manner as the 

 former, with this difference only, that the plants of this kind of 

 millet muft be farther afunder than thofe of the other, becaufe their 

 branches grow much higher, and fpread a great deal wider. This 

 millet is reaped at the fame time, and in the fame manner as the 

 white millet. The peafants near Bourdeaux make bread of this 

 forgo. It is reddifli, heavy, ill-tafted, and hard to digeft. Pigeons 

 and poultiy are fond of this grain. 



Millet is a great impoverilher of the earth. For this reafon, as 

 foon as it is reaped, great care is taken to pull up the roots and plow 

 the land immediately. It may be worth while to try to cultivate it, 

 and efpecially the larger kind, with our cultivator. As this plant 

 requires a great deal of nourifliment, probably the frequent flirring 

 of the earth in the new hufbandry, may be of fervice to it. 



CHAP. III. 



Shewing the refeinblance betiveen the culture of rice in China, and the 

 new method which we have propofed for the culture of wheat. 



MY Printer, fays M. Duhamel, having received from China 

 two books of drawings, in which the culture of rice is re- 

 prefented, and the fubj eft briefly explained in Chinefe verfesj father 

 Foureau, a jefuit, who lived ten years in that country, has been fo 

 kind as to tranflate them; which enables me to form a clear idea of 

 all the operations relative to that culture. 



1. To haflen the fproutingof the rice, it is put into ba/]<.ets, and 

 foaked for fome days in a ftanding water. 



2. When their rice grounds are fo foaked with water as to be 

 quite like mud, they plow them with a bufl^alo yoaked to a plough 

 very fim pie in its make, having but one fhare, one handle, and no 

 wheels. 



3. After a gentle rain, they break the clods with a kind of large 

 hurdle, drawn by a buffalo ; the driver fitting upon it, to increafe 

 thew.eijght. 



I 4. The 



