390 
East Indian-Corn (Holcxjs Saccharatus). Its country is marked by 
its English name. The culture is by seed, which is to be sown on a warm 
border in April. 
The plant when up is to be thinned to the distance of a foot asunder in 
the rows, and the rows three feet distant, to be kept clear of weeds, and the 
earth drawn up to the stems. 
It does not ripen its seeds, but in a favourable season,- and that in 
September. 
Perhaps an hardier variety than any yet tried might be produced from 
abroad, or with care raised by means of seeds in this country. 
The grain is made into bread, or otherwise used, and is esteemed ex¬ 
tremely wholesome. Poultry fatten remarkably well on it. The juice of the 
stalk is so agreeably luscious, that if prepared as the Sugar-canes they might 
be made to afford an excellent sugar. 
The Millet (Hqlcus Sorghum) nearly resembles the last. Miller de¬ 
scribes the Sorghum and saccharatus together, and indeed they differ so little 
as scarcely to merit being considered as distinct species. According to him 
the stalks of these plants rise five or six feet high, are strong, reedy, and like 
those of the Maiz, or Turkey wheat, but smaller. The leaves are long and 
broad, having a deep furrow through the centre, where the midrib is de¬ 
pressed on the upper surface, and is very prominent below. The leaves are 
two feet and a half long, and two inches broad in the middle, embracing the 
stalks with their base. The flowers come out in large panicles at the top of 
the stalks, resembling, at first appearance, the male spikes of the Turkey 
wheat; these are succeeded by large roundish seeds, which are wrapped 
round with the chaff. 
They are both natives ot India, where this grain is much used to feed 
poultry, and is frequently sent to Europe for the same purpose. This is 
much cultivated in Arabia, and most parts of Asia Minor. It has been in- 
troduced into Italy, Spain, Switzerland, and some parts of Germany; also 
into China, Cochin china, and the West Indies, where it grows commonly 
• five or six feet high, or more, and being esteemed a hearty food for labour¬ 
ers, is called INegro Guinea Corn. Its long awns or bristles defend it from 
the birds.* In England, the autumns are seldom dry and warm enough to 
ripen the seed in the field. Habit might alter its nature. 
* Browne. 
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