CEREALS. 



245 



The gram 1 of Hindustan (in Arabic, Hummus ; 

 in Persian, Nukhucl ; and in Kisawahili, Dengu, 

 Cicer Arietinum) is of several varieties, white 

 and red. The Lubiya pulse is also of many 

 sizes and colours ; the black nourishes every- 

 where, the red is common, and the white, which 

 the Portuguese of Goa import from the Mozam- 

 bique regions, is rare. The best and largest 

 comes from Pemba Island ; it is also grown on 

 the Continent. The leguminous T'hur (the 

 Arabic Turiyan, and the Kisawahili Baradi, 

 Cajanus Indicus) is almost wild: the Banyans 

 mix it with rice, and make with it the well- 

 known ' Dall ' and £ Kichri.' The small green 

 pea, known in India as Mung (the Persian 

 Mash, and the Kisawahili CMroko, or Toka, 

 Phaseolus Mungo, Boxb.),is boiled and eaten 

 with clarified butter (Ghi) like T'hur. The 

 people also use the little black grain resembling 

 poppy-seed, known in India as Urat ; in Cutch, 

 Papri; and here, P'hiwi (Phaseolus radiatus). 

 The Muhogo, in the plural 6 Mihogo,' or White 

 Cassava (Manihot Aypim), resembles in appear- 

 ance the sweet Manioc of the Brazil (Aypim or 

 Macaxeira). The knotted stem, about six feet 



1 Palpably a corruption of the Portuguese Grao — grain 

 generally. 



