BOOK XVIII. x.Mii. 99-.\xvi. 102 



grains themselves which are cleaned of husk. \^'hpn 

 only the ear is pounded by itself. to be used by 

 goldsmiths," it is called tlakes, but if it is beaten out 

 on a threshinff-floor toffether with the stravv it is 

 called chaff; this in the larger part of the world is 

 used as fodder for cattle. The rcfuse from millet, 

 panic *• and sesame is called apluda, and by other 

 names in other places. 



XX1V\ Millet floui-ishes particularly well in Cam- common 

 pania, where it is used for making a white porridge ; miiut. 

 it also makes extremely sweet bread. Moreover 

 the Sarmatian tribes Hve chiefly on millet porridge, 

 and even on the raw meal, mixed with mare's milk 

 or with blood taken from the veins in a horse's leg. 

 Millet and barley are the only grains known to the 

 Ethiopians. 



XX\'. The provinces of Gaul, and particularly naiian 

 Aquitaine, also use panic,'' and so also do the parts of "" 

 Italy on the banks of the Po, though adding to it 

 beans without water. The races of the Black Sea<^ 

 prefer panic to any other food. All the other kinds 

 of summer corn flourish even better in land watered 

 by streams than in rainy districts, but millet and 

 panic are not at all fond of water, as it makes them 

 run to leaves. People advise not growing them 

 among vines or fruit trees, as they beheve that this 

 crop irnpoverishes the soil. 



XXVI. Millet is specially used for making leaven ; i^eaven. 

 if dipped in unfermented wine and kneaded it will 

 keep for a whole year. A similar leaven is obtained 

 by kneading and drying in the sun the best fine bran 

 of the wheat itself, after it has been steeped for 

 three days in unfermented white wine. In making 

 bread cakes made of this arc soaked in water and 



253 



