156 . SORGHO, OR CHINESE SUGAR-CANE. 
month earlier, and they would then come in at a period when 
the dry weather would render them particularly useful for 
cattle. 
With respect to the mode of cultivating the sorgho, it is 
sometimes sown broadcast, and sometimes in drills. Another 
method is, by throwing the land into small hillocks, by first 
ploughing it in the Northumberland fashion, and then by 
cross-ploughing to form it into squares; upon which, put in 
about four seeds, or plants (if ready), at a distance of about 
a foot apart. A small quantity of guano, or other artificial 
manure, put in near , but not with , the seed, will materially 
promote its growth. A light sandy soil is the most adapted 
to the sorgho, but it should be well manured. The Landes 
in the department of the Loire, to which the statement of 
M. Dupeyrat refers, are a pure moving sand. Ten pounds 
of seed per acre is about the quantity. It should be pre¬ 
viously steeped in water from twenty-four hours to three 
days ; the latter, in order to hasten its growth. The seeds 
which swim on the top should be thrown away, as only those 
which sink to the bottom will vegetate. 
The quantity of produce from the sorgho is prodigious. 
Dupeyrat speaks of a return at Beyrie in 1857, in one cutting, 
of 123,000 kilos, per hectolitre, or about 48£ tons per acre. 
It grows from nine to twelve feet in height, the specimen we 
have received being fully the latter. It throws out several 
stems from the root; and when intended for sugar making 
the weak shoots are taken off, leaving from three to five only 
of the stronger ones. But when it is intended for fodder 
this is unnecessary. In France it is used in the making of 
wine; and two ares of land, which are 239 square yards, 
yielded 132 gallons of excellent wine. In distilling, the ripe 
plant will produce from 7*45 to 9'80 per cent, of alcohol. 
This refers to the south. It is estimated that 44,000 kilos, of 
green sorgho are equal to 16,000 kilos, of hay, in nutritive 
properties. The cattle are remarkably fond of it, and will 
leave any other food whatever for it.— Farmer’s Magazine , 
pp, 160-1. 
