6 
It is therefore the early sowing and vigorous growth of Thaf-Hagaiz, 
due to being two months longer in the ground, that render it of superior 
quality. 
I ought, however, to add that “ Hagaiz” and “ Tseddia”’ cannot be 
sown indifferently for one another. The experiments which the natives 
tell me have been made have not met with much success. The seed of 
Thaf- leak aiz must be used for the first sb rea that of Tseddia for 
ihe seco ond. The difference between them, both in the case of the white 
s quite perceptible to the naked eye, by che want of plumpness 
Sieap ates of the Thaf-Tseddia relatively to the other 
es seeds almost equal barley in their growth and the rapidity 
with which they come up. Sown at the end of March or in April and 
May, they arrive at maturity at the beginning of September. Sown in 
June or J uly the crop may be reaped in October. 
They are cultivated in the warm regions of the “ Konalla,” or low 
lands, at an altitude = from 1,300 to 1,800 metres, and especi aliy fa in 
the temperate Hs os the “ Ouayne-Dega,” at an altitude of from 
about 1,800 to 400 n m. 
The Thaf comes up very vigorously in heavy lands, but its large and 
high tuft is richer in herbage than in grain. The exuberance of its 
vegetation in these heavy lands causes it to be laid, and then its = 
rots. Tt prefers light soils and adapts itself even to the most s andy ; 
then PISS spei wiry stems, and supports better the weight of 
its e 
The land requires to be prepared and cleaned by three or four 
ploughings before sowing; but it is true that the ploughings in 
Abyssinia are light and not ver y dee t is sown thickly on the 
surface of prep pared Aakers It is afterwards lightly hoed, if necessary, 
when it has co 
t is not necessary $ wait until it is quite dry, like barley, to cùt it, 
r when too ripe and dried, the grain sheds in the wind and at the 
Tesi shock. It is pao soon as the green ear turns to grey, in the 
early morning, and is placed i in heaps with the ears inwards, and cover ed 
to preserve it from the rain; it is then left to ripen and to undergo a 
certain amount of fermentation. 
ts flour is only advantageously used in making “ Tabita, ” a kind o 
linge fermented pancake. The“ Tabita ” of Thaf is most easily digestible, 
and has none of the bitterness of some other kinds of gra 
E. eaten 
Missionnaire apostolique en Abyssinie. 

6. . 
ANALYSIS of “ Terr,” red variety, by Professor A. H. Cuurcu, 
A,, F.C.S 
In 100 parts. 
Water - - = 15°2 
Albuminoids - - - 8°2 
Starch, &c. - - - 68'1 
i - - - 2°8 
Cellulose, &e. - - - 2°8 
Ash 2°9 
The ratio between E albuminoids, or Ea ag RS and the heat- 
givers, or force-producers (calculated as starch), is here 1-9. This ratio 
Cw! oe A than that of the majority of the millets, but is near zn 
of Panicum 
