Book VI. 



MILLET. 



833 



and sometimes in this country ; and the great or Indian millet (i^olcus), cultivated in 

 India, Italy, and America. 



5175. Of the common millet there are three species : SetJiria germanica ^fig. 736. c), a native of the south 



of Europe ; the P. wnliaceum (6), a native of the 

 East Indies; and the Setkria italica (c), also of 

 Indian origin. 



5176. The German millet [Moha de Hongrie,. Fr. ; 

 S. germinica, a) rises with a jointed reed-Tike stalk, 

 about three feet high, and about the size of the com- 

 mon reed, with a leaf at each joint a foot and a half 

 long, and about an inch broad at the base where 

 broadest, ending in an acute point, rough to the 

 touch, embracing the stalk at the base, and turning 

 downwards about half the length. The stalks are 

 terminated by compact spikes, about the thickness 

 of a man's finger at bottom, growing taper towards 

 the top, eight or nine inches long, and closely set 

 with small roundish grain. It is annual, and perishes 

 soon after the seeds are ripe. There are three va- 

 rieties of it, the yellow, white, and purple grained. 

 It was formerly cultivated for bread in some of the 

 northern countries. 



5177. The common or cultivated millet ( Millet com. 

 mun, Fr. ; Panicum Twilikceum, b) rises with a reed- 

 like channelled stalk, from three to four feet high ; 



-. at every joint there is one reed-like leaf, joined on 



the top of the sheath, which embraces and covers that joint of the stalk below the leaf, and is clothed 

 with soft hairs ; the leaf has none, but has several small longitudinal furrows running parallel to the 

 midrib. The stalk is terminated by a large loose panicle hanging on one side. Of this species there are 

 two varieties, the brown and the yellow ; the latter of which was formerly in cultivation, and is now some- 



times sown for feeding poultry, and as a sub. 

 stitute for rice. 



5178. The Italian millet (Pants d'ltalie ; Millet 

 a grappe, Fr. ; Setkria italica, c) rises with a 

 reed-like stalk, nearly four feet high, and much 

 (S ^thicker than that of the preceding ; the leaves 

 JS are also broader. The spikes are a foot long, 

 and twice the thicknessof those of the common 

 millet, but not so compact, being composed of 

 several roundish clustered spikes ; the grain is 

 also larger. There are two or three varieties of 

 this, differing only in the colour of the grain. It 

 is frequently cultivated in Italy (whence its tri- 

 vial name), and other warm countries. It is a 

 native of both Indies, and of Cochin China. 



738 



5179. The Polish millet, or manna grass of 

 the Germans (Digitiria sanguinalis, formerly 

 Panicum sanguinalis, ^g. 737.), is a low decum. 

 bent, annual plant, seldom rising above nine 

 inches or a foot high, with hairy leaves and 

 slender panicles. It tillers much, and forms a 

 close tuft, spreading and rooting at the joints. 

 It is a native of England but not common. It 

 grows in abundance in Poland, and is some- 

 times cultivated, the seeds being used like 

 those of the other millets as a substitute for rice 

 or sago. 



5180. The great or Indian millet (flolcus 



Sdrghum L., Sorghum vulgkre, TV. en. fig. 738. Sorgho, gios millet d'ltalie, Fr. ; Sorgsamen, Ger. ; 

 Sagina, Ital. ; and Mclcea, Span.) has a stem which rises five or six feet high, is strong, reedy, and like 

 those of the maize, but smaller. The leaves are long and broad, having a deep furrow through the 

 centre, where the midrib is depressed in the upper surface, and is very prominent below. The leaves are 

 two feet and a half long, and two inches broad in the middle, embracing the stalks with their 

 base. The flowers come out in large panicles at the top of the stalks, resembling, at first appear- 

 ance, the male spikes of the Turkey wheat; these are succeeded by large roundish seeds, which are 

 wrapped round with the chaff. This grain is a native of India, where it is much used to feed poultry, 

 and is frequently sent to Europe for the same purpose. It is much cultivated in Arabia, and most parts 

 of Asia Minor ; and has been introduced into Italy, Spain, Switzerland, and some parts of Germany, also 

 into China, Cochin China, and the West Indies, where it grows commonly five or six feet high, or 

 more, and being esteemed a hearty food for labourers, is called negro Guinea corn. Its long awns or 

 bristles defend it from the birds. In England, the autumns are seldom dry and warm enough to ripen 

 the seed well in the field. In Arabia it is called dora or durra ; the flour is very white, and they make 

 good bread of it, or rather cakes, about two inches in thickness. The bread which they make of it in 

 some parts of Italy is dark and coarse. In Tuscany it is used chiefly for feeding poultry and pigeons; 

 sometimes for swine, kine, and horses. Cfesalpinus says, that cattle fed on the green herb are apt to swell 

 and die, but thrive on it when dried. They make brushes and brooms of its stalks in Italv, which Ray 

 observed in the shops at Venice, and which are sent to this country. Of this species there are two distinct 

 varieties ; one distinguished by black, and the other by red, husked seeds, besides subvarieties. 



5181. The only sorts of millet winch can be cultivated with success in this country are the 

 German, cultivated, and the Polish sorts. According to Professor Thaer, the cultivated 

 is to be preferred, as having the largest grain. 



5182. The soil for the millet should be warm, sandy, rich, and w^ell pulverised to a good 

 depth. The seed is sown in May, very thin, and not deeply covered. In the course of 

 its growth no plant, Professor Thaer observes, is more improved by stirring the soil, after 

 which it grows astonishingly fast, and smothers all weeds. 



518S. In harvesting the millet, great care is requisite not to shed the seed; and as it 

 ripens rather unequally, it would be an advantnge lo cut off the spikes as they ripen, as 



3 II 



