The Mason County journal. [volume] (Shelton, W.T.) 1886-1927, 1896-01-17
A NEW FOOD CEREAL
Kafir Corn Will Grow on the
Dryest Plains.
1T WAS IMPORTED FROM AFRICA.
A Good Thing for Oklahoma and Kan
sas-It Serves Every Purpose
OF Indian Corn.
ST. Louis Glohe-Democrat.

st. Louis Globe-Democrat.
The question of successful farming in
the Semi-arid regions Of the great West Is
solved at last.
Kaffir corn, first introduced on the
American continent from the Kaffir coun-
try, in Africa, less than decade since, is
still an unknown product to nine-tenths Of
the people of the United States.
At first planted here and there as a cur
iosity, it was found to grow readily in all
localities and under all conditions, and ex-
periments developed the fact that it would
mature a crop in the driest and hottest
seasons on the high Western plains. A
more extended planting of the new grain
and a comparison Of results obtained
soon developed the fact that whether the
season was wet or dry, cool or hot, long
or short, this new product would thrive
on all kinds of soils with the minimum Of
care and cultivation, and planted any time
between the first of April and the middle
of July 1t would mature an absolutely sure
crop of grain and fodder before the frosts
of autumn.
The stalks looks somewhat like q single
shoot Of common corn, but shorter, at
tanning height usually of from four and
one-half to six feet, and having pointed
leaves of a. rich green color. The grain
forms in a head at the extreme point of
the shoot, where the tassel is on ordi-
nary corn, the heads being from seven to
twelve inches in length and six to eight in
circumference, and when ripe look like
great white or red plumes.
The grains are almost round little
larger than grain of rice, and much re-
sembling a grain of wheat in interior
structure
There are two varieties, red and white,
the latter being the favorite crop. Though
raised as an experiment here and there
throughout the West for several years, it
was not until the present year that 1t be-
came prominent crop. When the drouth
of last spring killed the wheat and oats
and seemed almost certain to ruin the
the corn, the few who had had experience
with the new grain began to advise their
neighbors to plant Kaffir corn, as it
would grow all right in dry weather, and
they could thus at least raise feed for
their stock. The newspapers took up the
advice and soon farmers were planting
Kaffir corn, utilizing the ground where
wheat and oats had failed at planting on
sod or scattered patches where early corn
had been burned out.
The planting was continued until well
along in August, the acreage being in many
sections greater than that ever devoted
to single crop. In Oklahoma alone nearly
$4,000 acres were planted with the new
crop. And every grain Of 1t planted grew
and thrived to maturity, and before the
summer was over the farmers began to
wonder what they would do with 1t ALL
They knew it was good feed for stock, but
there was not stock enough In the terri
tory to consume it, and the product was
yet so new that It was rot recognized in
the outside markets.
Experience had already developed the
fact that it made most admirable feed,
either to winter stock or fatten them for
market, but with an abundance Of the
grain on hand, Oklahoma farmers soon
discovered that 1t was better for horses
than either corn or oats, making them fat
and stout and giving them sleek, glossy
appearance.
When it came to feeding hogs 1t was
found that they gained flesh more rapidly
than when fed on common corn, and poul-
trymen have found the Kaffir grain an
admirable egg producer, and when fed I'M
thrashed the fowls are given exercise in
picking it from the head.
The boys and girls soon discovered that
it would pop as well as well popcorn, the
grains popping out large, white and ten
der, and women in the country found that
boiled like rice the grain was excellent
eaten with cream and sugar, that mashed
into pulpy mass 1t made an admirable
pudding, and 1t was also a frst-class SUBJ
stitute for hominy.
Still the quantity produced was 50 great
that the people continued to wonder what
they would do with it.
The owner Of the roller mills at Medicine
Lodge, Kan, ran some Of the grain
through his corn meal grinder, and pro-
duced a meal pronounced in every way
equal to the ordinary corn meal, but he
was not content with this, but rugged up
a special set Of burrs and produced a new
product that bids fair to create a. revolu-
ton in the worlds breadstuffs-Kaffir
flour.
Some Of this flour was made into light
bread. The bread was fully as white as
bread made from second grade wheat flour,
and was sweet and palatable.