GRASSES, GRAINS, AND PLANTS. 581 



eties, though the latter, independent of the oil, will make most 

 fat, the former most flesh. An accurate analysis of all varieties 

 grown in the United States would be of great pecuniary value 

 to the country. 



Buckwheat (derived from the German Buchweitzen " beech 

 wheat," from the resemblance of the seeds to the beechmast), 

 is not properly a grain, but belongs to the family of knotweeds, 

 of which there are twenty species in the Northern United States. 

 It is probably a native of China. There are three cultivated 

 species : common buckwheat, Tartarian buckwheat, notch-seeded 

 buckwheat. There do not appear to be any varieties. 



The first is chiefly cultivated in America, the second in Italy, 

 the last in China. In Europe it is grown for food from Russia 

 to Italy, Great Britain excepted, and being a very short time in 

 the ground, can be adapted to great differences of climate. In 

 the United States it can be grown in every section, but is chiefly 

 cultivated north of North Carolina and Tennessee. 



Buckwheat is used as food for man and animals, and is de- 

 cidedly nutritious. Its fattening qualities are found in practice 

 to be higher than could be supposed from analysis ; and the 

 meat formed by it is of peculiarly fine quality. The outer husk 

 being hard, this grain should always be ground or cooked before 

 feeding. 



The uncrushed grain and the fresh straw produce a remarkable 

 and hitherto unexplained effect upon swine. If allowed to feed 

 in a newly harvested buckwheat field, the head and ears are at- 

 tacked by an eruption, with apparently intense itching, while 

 the animal presents all the symptoms of intoxication. In severe 

 cases death ensues. So, likewise, the fresh grain, fed whole in 

 large quantities, disorders the bowels ; but if ground or cooked, 

 these symptoms are not observed. In the latter case, the husk 

 is passed by the animal entirely undigested. Further investi- 

 gation is necessary to explain these phenomena. 



The straw is harsh, and not relished by horned cattle ; but 

 horses will eat all except the coarsest parts, and keep in good 

 condition upon this alone. Buckwheat straw, unthreshed, and 

 cut up, is excellent fodder for working horses. It must be kept 

 in a dry place, as it readily absorbs moisture, ferments, and spoils. 

 If boiled, the straw will form a thick jelly. 



