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In India it is chiefly used in a kind of soup or bouillie , and

is made into cakes. The natives grind it in a primitive manner

between two stones, and make it into a diet which cannot

properly be called bread, but rather a kind of soft thin cake half

baked.


In Java it is called “ Jawa-nut” and in India called

“ Warree ” and “ Rade-kaneR


There are several varieties of this, distinguished by grey,

white, red, and black seeds.


This is the smallest seeded variety, but the number of

seeds in each ear make up for its small size.


(2) Italian Millet ( Setaria Italica ) or Great Indian

Millet was brought originally from India, where it is called

“ Kungoo” or “ ICora-bang.” It is now cutivated in Egypt,

Nubia, and the warmer parts of Southern Europe, and used as

an article of food for the poor population, as well as being used

for the fermentation of beer. It is also employed for making

pastry and puddings, and used for feeding horses and domestic

fowls. This plant is an annual and the largest variety ; grows

in a poor soil but requires a warm climate, not ripening in this

country; it reaches from four to six feet high and is most

prolific in its produce: one spike yielding as much as two

ounces of seed, one stem produces many stalks. Its produce

is estimated at from five to ten times more than that of wheat,

The seeds are small, round, and white, enveloped in a thin,

pellucid skin which is very easily removed. In some parts of

the South of France, Italy, and Spain it is largely consumed by

the poor : who boil the seeds along with vegetables, add a piece

of butter or lard, season with salt and pepper, and thus make an

acceptable meal; it is alimentary in this form, but makes a

heavy, coarse, and disagreeable bread.


(3) German Millet (Setaria Gervianica) or Mohar—

German “ Kolbenhirse" —probably a less valuable and dwarf

variety of the Italian Millet; this is a small-seeded variety, but

is extremely productive. Formerly grown in Germany and used,

as a bread-corn, but its use in this way has been long dis¬

continued. It is largely grown in Hungary as green food for

cattle and particularly for horses, who prefer it to all other green

food.


The Common, Italian, and German Millet are largely

imported to this country, and mostly used as bird seeds.



