vegetarian diets, and he believed accordingly that kaoliang was very 
incompletely utilized by the human system. 
In this country feterita, kafir, dwarf milo, and kaoliang are 
well-known varieties of the grain sorghums which have for some time 
been used primarily as feeding crops for animals, but which in some 
instances have formed a part of the human dietary. The people 
living hi those sections of the country where the sorghums have been 
grown have long known that these grains are suitable for use as food, 
and the agricultural press has from time to time reported successful 
attempts to use them for this purpose. Moreover, following the 
introduction of the sorghums into the agriculture of the United 
States, commercial attempts have been made to interest the public 
in these grains for bread making and similar uses. 
Numerous tests of these grains have been made to determine their 
composition and nutritive value as a feeding crop for animals and, 
in some instances, to learn how they may best be prepared for human 
consumption. Many baking tests, for example, have been made with 
the meal of kafir, which is perhaps the best known of the sorgh ums , 
to determine whether it can be used more advantageously alone or 
mixed with some other meal in ordinary baking practices. The 
Department of Agriculture 1 has studied the preparation and uses of 
kafir meal, reporting a number of recipes for incorporating it in such 
common foods as bread, doughnuts, cookies, etc. A series of baking 
tests described by Dillon 2 indicates that kafir meal in admixture 
with wheat flour in the proportion of 1 to 1, 1 to 2, or 2 to 1, makes 
a very satisfactory bread. Francis 3 reports analyses comparing the 
composition and food value of feterita, Indian corn, kafir, and 
wheat, and gives recipes for the preparation of bread and similar 
products, using part feterita meal and part wheat flour. He con- 
cludes that feterita resembles corn in composition, having a nutritive 
value of about 90 per cent of that of corn, and suggests, moreover, 
that feterita, being somewhat softer than kafir, should be more 
thoroughly digested. General information and a number of tested 
recipes compiled from various sources are given by Davis 4 regarding 
the value of kafir, feterita, and milo as cereal foods. Summers 5 
reports comparative analyses of feterita and wheat together with 
the results of a series of baking tests. He found that the best bread, 
pancakes, or gems, could be made by using 50 per cent of feterita 
meal and 50 per cent of wheat flour. Similar studies of kaoliang are 
reported by Fromme 6 , who used kaoliang meal in place of kafir meal 
in the recipes reported by the Office of Home Economics. 
i U. S. Dept. Agr., Farmers' Bui. 559 (1913), pp. 6, 7. 
« Northwest. Miller, 90 (1912),) No. 2, pp. 79, 80. 
» Oklahoma Sta. Circ. 27 (1914), pp. 8. 
« Texas Dept. Agr. Bui. 42 (1915), p. 18. 
*> Oper. Miller, 20 (1915), No. 1, pp. 42-44. 
e South Dakota Agr. Expt. Sta. Bui. 158 (1915), pp. 170-174. 
