156 NIGERIA- NORTHERN PROVINCES 



the analyses made show about 11 per cent, of gluten 

 including 5 to 6 per cent, of gliadin, and the commercial 

 experts consulted were of opinion that an unlimited 

 quantity of this type of wheat would be readily sale- 

 able on the European market (Bulletin of the Imperial 

 Institute, vol. viii. [1910], p. 118.) The Kano wheat in 

 particular gave excellent results in milling and baking 

 trials. 



As a food, wheat is regarded with great favour in the 

 country, and is bought up chiefly by the wealthy classes 

 for making a brown flour. It makes an excellent 

 bread, and is in demand among the European resi- 

 dents for mixing with European tinned flour for bread- 

 making. 



In order to separate the grain from the ear, the dried 

 corn is threshed by the village women ; thin sticks being 

 used for the purpose. The chaff is then winnowed in the 

 wind. The Haussa name is " Alkama." 



In addition to Zaria and Kano districts, the grain 

 is said to be plentiful and cheap in Sokoto and Bornu, 

 but does not appear to be grown south of the llth 

 degree. 



RICE. The cultivation of rice extends over a much 

 larger portion of the country than wheat. It is said to be 

 especially plentiful in the low-lying districts to the south 

 of Sokoto, where large tracts of swampy country exist, 

 which are annually planted with the crop. On the 

 banks of the Kaduna river, near Dakman and Dagomba, 

 as well as in the valley of the Baku river in the Nupe 

 country, irrigated rice fields are common, and the pro- 

 duct from the Nupe Province is much appreciated by 

 the inhabitants of the middle Niger. The local name 

 for rice is " Shinkafa." 



Near Zaria and Kano comparatively little rice is cul- 

 tivated, and where seen is generally found in swampy 

 places where other food grains are not capable of being 

 utilised. Bice in these localities is one of the few un- 

 manured crops, and is planted at the commencement 

 of the rainy season. The harvesting is done about 

 November or December, and the paddy or husk-rice is 

 cleaned by soaking the grain in hot water, drying in the 

 sun and then pounding in a wooden mortar. TEe chaff 

 is winnowed, and a fairly clean rice with a slight 



