The roots are used to cure a disease called mdulo or tsempho that plays a very 

 large part in native life. The leaves and roots are boiled together and the vapour 

 also inhaled as a cure for colds. Leaves used to treat gonorrhoea (Tt). The plants 

 are burnt for potashes for cooking purposes. 



Ref. 26. 



342. P. schumanniana F. Hoffm. ex K. Schum. (Rubiac). 

 Mpumba (C), mpamho (N), cikokolowanga, njiliti (Y). 



Shrub up to 10 ft., leaves up to 4 ins. long. 



An extract of the bark is used to cure a disease of women, citeta or munni. 



343. Pennisetum purpureum Schum. (Gram.) Elephant grass or Napier fodder. 



Nsenjere (N). 



A grass with reed-like stems, sometimes branching, common in sandy alluvium 

 near streams, attaining 1 ins. in diameter but in uplands at 5,000-6,000 ft. only 

 reaching a height of 5-6 ft. Leaves sharp-edged, flower, a spike, bulrush-like often 

 not producing seed. Widespread at all elevations. 



The stout pithy stems are used for hut walls, fences, etc., sometimes for thatch. 

 Provides a useful fodder, stands cutting well and is a good draught resister, if cut 

 when not above 4 ft. yields a good hay, suitable also for ensilage. Is capable of 

 manufacture into good quality paper. 



Ref. 15. 



344. P. typhoides (L.C. Rich.) Stapf & Hubbard, Bulrush or Pearl Millet. 

 Macewere (N), muzundi (Y), nashasha (Ngu), ucewere, nyauti (Tu). 



A grass cultivated for its seed which it bears in characteristic long heads. There 

 are a number of different varieties grown, mainly in the Lower Shire where it is 

 harvested in about March. The grain is very small and of an olive green colour. 

 Common in the Lower Shire, only grown in small amounts in the rest of the country. 



This, with Finger Millet and Guinea or Kaffir Corn, were the three main food 

 crops until 70 or 80 years ago throughout Nyasaland, evidence of which is the 

 frequency of old grinding stones in old village sites everywhere. 



Storage of the Grain. (Port Herald). 



The grain is stored on a stand usually inside the house, under which a fire is 

 kindled from time to time. It is kept here for about two months on the head, 

 then the heads are pounded and the freed grain stored in very large globular rush 

 baskets which hold 200-300 lbs. of grain. They have a small aperture at the top 

 which is closed when they are filled. They are hung either inside the hut or on the 

 verandah. 



Preparation of the Flour. 



If the grain is still on the heads, a bundle of these is taken, broken across and 

 put into the mortar. The contents are then pounded slowly as the heads are very 

 likely to spring out. The grain is sifted off from the debris and the latter thrown 

 away. The grain is given two poundings as with maize. The first, kukonola, is a 

 short one after which the bran is shaken off. A little water is added and the grain 

 well pounded until it sticks together in a mass. Now it is turned into a flat sifting 

 basket, broken up by hand and as it dries the bran is shaken off. The grain is now 

 free from bran, madea, and is called mphale. The mphale is washed well and then 

 pounded, kutibula, to form a fine flour. The latter is spread on a mat to dry in the 

 sun. 



92 



