ruxDT on rujs"DU]S'Gi. 



311 



grain, about tlie size of a mignionette seed ; the ear consists of 

 two conjugate spikes, tlie grain being arranged on the outer 

 edge of either spike, and alternated ; they are attached by a 

 peduncle to the husk. The epicarp, or outer membrane, is slightly 

 rugous. 



The ground is cleared for its reception by burning down the 

 copse wood and hoeing between the roots and stumps. It is sown 

 in the months of ^Laj and June, the ground being slightly 

 opened, and again lightly drawn together Over the seeds ^^ith a 

 hoe. In August, when it shoots up, it is carefully weeded. It 

 ripens in September, growing to the height of about 18 inches, 

 and its stems, which are very slender, are bent to the earth 

 by the mere weigtit of the grain. The patch of land is then 

 either suffered to lie fallow, or is planted with yams or cassava 

 in rotation. Experienced cultivators of this Lilliputian grain 

 assert that manure is unnecessary, as it delights in light soils, 

 and it is even raised on rocky situations, which are most fre- 

 quent about Kissy. When cut down, it is tied up in small 

 sheafs and placed in a dry situation within the hut ; for if al- 

 loAved to remain on the ground and to become wet, the grains 

 are agglutinated to their coverings. The grain is trodden out 

 with the feet, and is then parched or dried in the sun, to allow 

 the more easy removal of the chaff in the process of pounding, 

 which is performed in wooden mortars. It is afterwards \^innowed 

 with a kind of cane fanner or mats. 



This grain could be raised in sufficient quantities to become an 

 article of commerce, and I have no doubt would prove a valuable 

 addition to the list of light farinaceous articles of food in use 

 among the delicate or convalescent. In preparing this delicious 

 grain for food, it is first put into boiling water, in which it is 

 assiduously stirred for a few minutes ; the water is then poured 

 off, and the Foulahs, J oloffs, &c., add to it palm oil, butter, or 

 milk ; but Europeans and negroes connected with Sierra Leone 

 prepare it as follows : — To the grain cooked as above mentioned, 

 fowl, fish, or mutton, with a piece of salt pork for the sake of 

 flavor is added, the whole being then stewed in a close saucepan. 

 This makes a very good dish, and -thus prepared resembles 

 " Koiis-kous.'^ The grain is sometimes made into puddings, with 

 the usual condiments, and eaten either hot or cold, with milk. By 

 the few natives of Scotland in the colony, it is occasionally dressed 

 as milk porridge. 



The negroes also eat it in the same way as they do rice, with 

 palaver sauce. Eundi ought to be well washed in cold water, and 

 afterwards rewashed in boiling water. If properly prepared it 

 will be white, and perfectly free from gritty matter. 



Canary-seed, obtained from Phalaris canariensis, is grown rather 

 largely in Kent, the Isle of Thanet, and other parts of the south of 

 England, as much as 500 tons being annually consumed here for 

 feeding singing birds. The produce is three to five quarters the 

 acre, and it is sold at about £25 the ton. We receive foreign 



