THE CONCENTRATES 173 
The sorghums may be divided into two classes: (1) The sweet or 
saccharine varieties, of which amber or orange cane is mostly grown, 
and (2) the non-saccharine or grain sorghums, which are smaller 
and have pithy stems, with but little sweet juice (Fig. 34). Sweet 
sorghum is grown primarily for forage and, to a limited extent at 
the present day, for the production of syrup. The non-saccharine 
sorghums are grown both for grain and for forage. The grain sor- 
ghums are represented in this country by kafir corn, durra, and 
milo maize, and a few other varieties of minor importance. Different 
strains of each of these are grown and possess different characteris- 
Fia. 3:1.—Types of grain sorghums; these crops are of increasing importance for grain 
and forage to farmers in the western United States. From left to right: 1 and 2, yellow 
Milo; 3 and 4, white and brown Kaoliang; 5, Feterita (Sudan Durra); 6 to 8, red, pink, 
and black-hulled Kafir corn. (Breeders’ Gazette.) 
tics that make them of special value under varying conditions. The 
main cultivated strains are: White and black kafir, white, brown, 
and Sudan durra, and yellow milo. The kafirs and milo occur in 
standard and dwarf varieties. White durra is also called Jerusalem 
corn; brown durra, Egyptian corn,’® and Sudan durra, feterita. 
The grain sorghums are valuable forage and grain plants, especially 
suited to a dry and hot climate. The most striking characteristic of 
the grain sorghums is their ability to withstand drought, and to 
make a good growth with but little or no rainfall. After periods 
of protracted drought, they will resume growth as soon as water 
Both white and brown durras are often incorrectly called Egyptian 
corn. 
