320 
Buckwheat. 
BUCKWHEAT.— POLYGONUM FAGOPYRUM. 
This grain is much grown in 
this country, and is supposed to 
be a native of Siberia. It grows 
freely on poor soils, of a silicious 
or calcareous nature, but like oth- 
er cultivated plants, only yield a 
remunerating crop on those soils 
which are fertile. Sandy loams 
seem best adapted to its growth, 
and from twenty to thirty bushels 
are obtained Irora an acre. The 
blossoms afford considerable food 
for bees, and it is often cultivated 
for that purpose, although the 
honey thus obtained is considered 
much inferior to that made from 
Fig. 27-Buckwheat. clover blossoms. 
There are other varieties than those specified, Polygonum fa- 
gopyrum, (a), tartaricum, (6), but none of equal value for gener- 
al cultivation. A new Italian species, called Indian Buckwheat, 
was introduced a few years ago which yields more abundantly, 
but of a very inferior quality. Some yield good yellow dye; 
others are acrid and poisonous. 
The seeds of this plant contain 50 per cent, of starch, and 1| 
per cent, of earthy matter. When ground into meal or flour, it 
is much used as human food, for making griddle cakes which are 
highly relished for breakfast in many sections of this country. 
The Maine Farmer recommends the cultivation of buckwheat 
to destroy couch grass, and it was formerly employed as a fertili- 
zer; but for this object it is now considered inferior to the clo- 
vers. Its rapid growth will admit of two crops being turned 
under in one season. It is also cut for soiling milk cows, and is 
very good mixed with clover, but too much is apt to produce 
looseness and drowsiness. The stalk, when well cured, is a good 
rough fodder, and forms a valuable addition to the cattle yard. It 
has been shown on the most authentic data, that it is superior to 
common straw, and of half the value of prime hay. 
The grain is much used for fattening swine, but is much im- 
proved by being mixed with corn and ground. Cattle and poultry 
eat the seeds or meal; it is rather superior to oats, as the follow- 
ing composition shows: 
