BUCK- WHEAT. 121 



Africa complain much of a grievous annoyance to 

 which they were there subjected from the prickles of 

 a grass which grows wild and in great abundance, 

 particularly in the neighbourhood of water. ' These 

 prickles are of the finest and most penetrating sharp- 

 ness that can be imagined, they attach themselves to 

 every part of the dress, and so small are the points 

 that it is impossible to extract them without breaking 

 and leaving a part behind.'* The seed from this 

 grass, which is called kaschia, is parched, broken, 

 cleared from the husk, and, when boiled, is eaten in 

 the manner of rice. When previously made into 

 flour, kaschia is considered to be a great luxury. 



The Nubians are accustomed to prepare a fermented 

 liquor from dhourra; this, which they call bouzah, is 

 considered by them as a very wholesome and nutri- 

 tious beverage. 



THERE is one plant, the name of which seems to 

 point it out as proper for receiving some notice in 

 this place, although it has no natural affinity with 

 the cerealia, and the seeds, which are rarely used as 

 human food in any country, are never so employed in 

 England. This plant is BUCK-WHEAT Polygonum 

 fagopyrum, also frequently called brank. The 

 name given to this plant in Germany, where it is 

 most cultivated, is beech-wheat, from the resemblance 

 which the grains bear in shape to the mast or nuts of 

 the beech tree. 



Buck-wheat is an annual plant, growing rather 

 handsome, with branched herbaceous stems, having 

 leaves which at first are roundish, but afterwards be- 

 come arrow-shaped, resembling somewhat those of 

 ivy, but being longer-pointed and much softer. The 

 stalk is round and hollow ; its general colour is 

 green, but it sometimes has a reddish tinge: it com- 



* Denham. 

 VOL. xv. 11 



