MILLET. 15 



times many hundreds of quarters arrive. It comes chiefly 

 from Northern Africa ; it is however cultivated largely in 

 the United States, West and East Indies, and in Southern 

 Europe. It is a native of India. 



Millet. — There are several distinct species of grain com- 

 mercially known by this name ; they all belong to the same 

 'Natural Order (Gh-aminacea) . 



1. The Italian Millet — Setaria Italica — is a small round 

 grain, much like mustard-seed, but rather more than half its 

 size ; it is sweet and wholesome ; its use in this country is 

 almost wholly confined to confectionery. It is cultivated 

 and used extensively in India, under the name of Koon- 

 goonie, Kala-kangnee, and Kora-kang. It is grown chiefly 

 in the neighbourhood of Calcutta. 



2. German Millet — Setaria Germanica — which is very 

 little used, except for feeding cage-birds. 



3. Millet Proper — Panicum miliaceum — is a native of the 

 East Indies, where it is extensively cultivated, under the 

 names of Warree and Kadi-kane. The principal districts in 

 which it is grown are Madura, Palamcottah, and Tinnevelly. 



Several other species are used for food in various parts of 

 the world, but those mentioned are the only ones which are 

 brought to this country, and of them only very small quan- 



