Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1850-05-30
GREEN MOUNTAIN
BuclkWheat.

In the United States, Buckwheat is usually
sown Immediately after the crops of wheat,
rye. and oats are taken off, the stubbe being
under. The plants are verv tender, and
suffer from the least frost, and also from the
scorching rays of the sun. The growth is
very rapid, and even On poor sandy soil
toIerable crops are often obtained in little
more than two months after sowing. The
soils best adapted are the loose, mellow,
sandy, and dry In the State of New Yok
buckwheat is frequently sown about the first
of August, along with winter wheat, afford
ing ripe crop in the fall, and taken off
without material injury to the wheat which
succeeds it. When sown broadcast, about
one bushel is sufficient for an acre. Half
of this quantity will answer when drilled
In harvesting, it is either pulled up by the
roots which saves much loss of seed, or
mown with a scythe. In either case it is
bound up in sheaves, and left a considerable
time in the field, to secure its drying and
prevent heating, to which it is very liable,
especially ifput into large stacks or closely
housed. From thirty to forty bushels per
acre is considered a good crop, But this
amount is, under favorable circumstances,
sometimes doubled The buckwheat flour
Of Pennsylvania and New Jersey is in high
repute especially in the Middle and South
ern States. That from New jersey is much
the lightest in color-a quality derived from
an admixture of corn ground with it in the
proportion of fifth or sixth part. This corn
is raised for the especial purpose, being very
soft and extremely white,
In SONS parts of Italy they mix buckwheat
with certain portion of barley, and grind
into -four, the bread made from which re-
tains its moisture and freshness much longer
than common bread from wheat -four
Though dark colored, this bread is much
relished by the natives. In Germany a
coarse-grained meal, or grits, is made of
buckwhcat, much used i'll thickening soups,
making pudding, &c. The Germans also
mix it with malt, and brew kind of beer
or ale from it. BY distilation a very ex-
celent spirit is obtained, which though Of a
blush tint, much resembles Freuch brandy
in flavor. A great deal ofthe grain distil-
led in England is from this grain.
Buckwheat is excellent for cows, pigs,
and poultry. When fed to pigs, it is best to
mix it with potatoes, or some other kind of
food, otherwise these are apt to be effected
by eruptions. Cows yield an abundant
supply of mi k when fed on buckwheat hay,
provided this has been cut during the tender
and succulent stage ofthe plant, and proper
ly cured. Some farmers have thought it
even superior to timothy hay for mich cows.
Sheep, when fed on buckwheat in blossoms,
becomes intoxicated, so as to stumble and
tumble about.
Buckwheat is often sown on exhausted
land, for the purpose of ploughing under a
green manure. We cannot" says the editor
of the Theatre of Agriculture, " too much
recommend, after our old and constant
practice, the employment of this precious
plant as manure. 1t is certainly the most
economical and convenient the farmer can
employ, A small quantity Of seed, costing
mere triAe, sows surface, and gives a
great crop. When in flower, first roll, then
plough in, and it is soon converted into
manure"
Another purpose to which this plant has
been applied, is in the art of dying wool, &c.
An infusion made from the sgSe 81 Ptdb s
ton of bismuth and tin, is made to produce
a beautiful brown color. From the dried
flowers difent shades ofgreen are obtained.
The Siberian species of buckweat yields a
fine yellow, which, uPou boiling the wool
still longer in the dye, changes into C golden
tint, and at length becomes beautiful yell
low.-M0dl Courier.