226 



SUCCESSFUL FARMING 



KAFFIR CORN 

 Kaffir corn is a non-saccharine sorghum. The sorghums are generally 

 divided into three classes: (1) those cultivated chiefly for grain, of which 

 Kaffir, milo and dura are the best types; (2) those cultivated for the manu- 

 facture of brooms; and (3) those grown chiefly for the production of syrup. 

 Regions of Production. — Kaffir corn, milo and dura are grown chiefly 

 between the 98th meridian and the Rocky Mountains, and south of 



40 degrees north latitude. 

 This crop is drought 

 resistant and adapted 

 especially to the dry 

 conditions of the Great 

 Plains region. 



Value and Uses. — 

 Kaffir corn is used chiefly 

 as a source of stock food. 

 The grain is similar in 

 composition to ordinary 

 corn, and has about the 

 same feeding value. In 

 composition there is very 

 little difference between 

 the stover of corn and 

 Kaffir corn. Any surplus 

 of the grain finds a ready 

 market, and is in much 

 demand for poultry feed. 

 The grain may be fed 

 either whole or crushed. 

 It is somewhat softer 

 than the grain of corn 

 and the kernels, being 

 smaller, can be used for 

 poultry without crush- 

 ing. It makes excellent 

 feed for horses, cattle 

 and swine. 



Varieties. — There 

 are many varieties in each of the three classes of non-saccharine sorghums. 

 The Kaffir corn proper has erect, compact seed heads and the foliage is 

 more leafy than that of milo. The seed heads of the latter are usually 

 pendant, the stalks are less leafy and the plant is generally earlier in 

 maturity. It is, therefore, adapted to the northern portion of the Kaffir corn 

 region, and to those localities where seed production is most important. 



l From Farmers' Bulletin 686, U. S. Dept. of Agriculture. 



Heads op Four Varieties of Kaffir. 1 



A — White Kaffir; B — Guinea Kaffir (Guinea corn 

 of the West Indies); C— Blackhull Kaffir; D— Red 

 Kaffir. (About one-fifth natural size.) 



