. 2 



1— TEFF OR THAF. 

 (Eragrostis abyssiiiica, Link.) 



Teff is a cereal, a native of Abyssinia, growing at elevations between 4,000 and 7,000 feet. The grain 

 is of a white or brown colour. It is very small but yet prolific, returning from 20 to 40 times the seed 

 It is made into flour by crushing it in a stone mill, and the husk is separated by sifting. The best kindR 

 of TefTgive a very white flour, exceedingly light, and easily digested. To make the finest kind of bread 

 1he sifting operation is repeated several times. 



Until the end of last year this grain was quite unknown outside the boundaries of Abyssinia but the 

 Director of Kew Gardens, being of the opinion that it might be introduced with great advantage into 

 mountainous districts of the British Empire, obtained a small supply from its native country. A por- 

 tion has just been received from Kew, with information which will prove useful to those who wish to 

 make the experiment of growing it. 



2— CULTIVATION. 



Olkraur, 27th Sept., 1886. 



Tbaf (in the Tigrina language) or Thief (in the Olraharigna language) belongs to the fumily of 

 grasses and resembles the finest lawn grass. 



There are two kinds: White Thaf and red Tbaf. Both are, moreover, of two different qualities, 

 according to the time of sowing, and are in consequence distinguished bv the names of the Seasons ■ 

 " Thaf-Hagaiz" and " Thaf-Tseddia." The first is called "hagaiz" from the name of the season which, 

 according to Abyssinian reckoning, includes all our winter and the commencement of our sprino- ; it is 

 sown at the end of Megabit, in Myazya and Ghembot (March, April, and May.) The second is called 

 " Tseddia" from the name of the commencement of the rainy season, which follows that of Hagaiz and 

 precedes that of Keremt ; it is sown in June and the commencement of July. 



Thaf-Hagaiz is of slow, and Thaf Tseddia of rapid growth. These conditions produce great differ- 

 ence in quality. Thaf-Hagaiz being considerably superior ; the white, especially, is used for tne table bv 

 the Court and Chiefs. Thaf-Tseddia is of very inferior quality, and the flabby cake, or the " Tabita'' 

 which is produced from its flour, is as disagreeable to chew as if it were mixed with sand. 



It is therefore the early sowing and vigorous growth of l'haf-llagaiz, 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 besown indifferently for one another. 

 The experiments which the natives tell me have been made have not met with much success. The seed of 

 Thaf-Hagaiz must be used for the first sowing, and that of Tseddia for the second. The difference be- 

 tween them, both in the case of the white or red, is quite perceptible to the naked eye, by the want of 

 plumpness characteristic of the Thaf-Tseddia relatively to the other. 



These 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 July the crop may be reaped in October 



They are cultivated in the warm districts of the " Konalla" or lowlands, at an altitude of from 1,300 

 (4,264 ft.) to 1,800 (5,904 ft.) metres, and especially in the temperate regions of the " Onayne De<*a," at 

 an altitude of from about l,8u0 to 2,400 m. (5,904 ft. to 7,872 ft.) 



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 

 ear rots. It prefers light soils and adapts itself even to the most sandy; it then produces slender, wiry 

 stems, and supports better the weight of the ear. 



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 very deep. It is sown thickly on the surface of 

 prepared ground. It is afterwards lightly hoed, if necessary, when it. has come up. 



It is not necessary to wait until it is quite dry like barley, to cut it, for when too ripe and dried, the 

 grain sheds in the wind and at the least shock. It is cut as soon as the green ear turns to grey, in the 

 early morning, and is placed in heaps with the ears inwards, and covered to preserve it from rain ; it is 

 then left to ripen and to undergo a certain amount of fermentation. 



Its flour is only advantageously used in making "Tabita," a kind of large fermented pancake. The 

 " Tabita" of Thaf is most easily digestible, and has none of the bitterness of some other kinds of grain. 



(Signed) E. Coulbeatjx, 



Missionaire Apostolique en Abyssinia. 



Analysis by Professor A. H. Church, M.A , F.C.S. 



In 100 parts. 



Water ... ... 15.2 



Albuminoids ... ... 8 2 



Starch, &c. ... ... 68.1 



Oil ... ... 2.8 



CelluW, &c. ... ... 2.8 



Ash ... ... 2.9 



The ratio between the albuminoids, or fleshformers, and the heat givers, or forca produc3rs (calcu- 

 lated as starch), is here 1 9. This ratio is less satisfactory than that of the majority of the millets, but; 

 is near that of Panicum miliare. 



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