BREAD 9 



(the " eboo oclira " of Guinea) and oil are mixed, it forms a 

 favom-Ite dish called " kaddell " iu AVest Africa. In Senegal 

 a preparation from this grain, called *' couscous," is much 

 liked. 



For f ora,t>'e the dry straw, and also the fresh or new leaves 

 and stalks are used. 



Ragi 



{Eleiisine Coracana) 



De Candolle states that this is probably of Indian origin. 

 It is called Ragi in Southern India ; Kayur, etc. (Tamil) ; 

 Kurakkan (Singhalese) ; Tamidelu, etc. (Telegu) ; Dakussa 

 or Tocusso (Abyssinia) ; Talabun (Soudan, also Arabic) ; 

 and Murwa or Olize (East Equatorial Africa). 



The ears should be cut off when ripe, leaving the straw, 

 and then put into heaps to sweat, in order that the grain 

 may be loosened in the husks and easily separated. 



It is said that this grain is never attacked by insects, and 

 will therefore keep for any length of time. 



The area under cultivation in the Madras Presidency is 

 1,551,000 acres (one acre yielding 2520 pounds of seeds), 

 and in the Bombay Presidency 802,000 acres. 



In Africa it is much cultivated in the north-eastern 

 districts and the Soudan. 



This grain is largely used as food, especially in j\Iysore 

 and Southern India, where the flour is prepared in the form 

 of puddings, or cakes fried in oil. In Ceylon it is much 

 used in the form of porridge, and a kind of bread is also 

 made from it. 



