The Globe-republican. [volume] (Dodge City, Kan.) 1889-1910, 1896-12-17
kAFFIR FOR KANSAS.
M DROUGHT CAN BLIGHT 1T.
~-.,ous CEREAL That Grows Best
where Des0laif0n Has Been
Wroughs-Cnteaso viii Grind
the Substitute for Wheat.

after this in Kansas said Rev. John d.
Woods of Evanston, yesterday. ''Ihe
Kansas farmer will turn his attention to
the raising of African kaffir. and on that
he will feed mis- family and his cattle
and through it he will accumulate wealth
and again enjoy prosperity"
The rain maker and the visionary irri-
parionist have had their day in Kansas,
according to Mr.. Woods, who has just re-
turned to Evanston after = three years
soioum in the sunflower state. The Kan
sas farmer ill no longer pray for rain
1.-The less of it the better.
The hot winds will no longer burn the
crops, but they will thrive on it Neither
sand nor alkali nor grasshopper. nor
chinch bugs will again be all powerful
factors in the annual computation, and
everybody will grow kafir and eat kaffir
and buy and sell kaffir and Kansas will
boom as she never did before.
The dryest spot of land in the whole
state will grow the biggest crop of kaf1ir,
and the rich bottom land will grow
kaffir, too.
..But what is kaffir?" asked a good
Evanstoniau, to whom the portly Metho-
dist clergyman, was dilating on the new
source of wealth.
"Kafir?'' Why kaffir is cereal of
Africa which grows in the hottest and
|dryest places. 1t will grow almost any
where where it is hot-and Kansas
yields abundantly.
SEED sOwN BY SIMPSON.
"A few years ago Jerry Simpson
shipped quantity Of the seed to his
constituents, and they planted it and fed
it to their cattle. Two years ago We ex-
perimented on making -four out of 1t,
with a hope that the product might be
used to advantage in making bread, but
we did not have the best of success.
The mills could not grind it 6ne enough,
so it was not altogether good to eat.
ISomehow the old burr process of grinding
failed. and many thought our scheme
for feeding hungry Kansas was a failure.
The product was good for the cattle, and
when the farmer could raise nothing else
he raised kaffir.
last year We experimental more.
Nearly every mill IN western and south
eru Kansas Was tried, but with poor
success. for the flour was invariably too
course to be pleasant to eat, although the
flavor was unsurpassed. We did not dis.
pair, and two mouths ago came to
Chicago, bringing with me 5000 pounds
of kafir. For days consulted with the
leading millers of the city in regard to
the grinding of the grain. and many Of
them tried uew ways Of solving the
problem. At last we discovered way
and the kaffir f.ur can now be made n:
well as any other flour. The old burr
process was abandoned aud Immense
+, rollers used instead.
KAFFIR MILL FOR CHICAGO.
i Less than aweek ago the first successful
kafir mill was equipped at Marquette
KAN, and it is doing wonderful bust
ness. The flour is almost as white a
snow. 1t is superior in flavor to any Otll
er flour, and food specialists prouounc
it more nutritious than the flour mad
from wheat. Kansas people are elated
and see the tlawming Of new era
Within few months hope to arrang
my plans so as to be able to erect larg
= mill in Chicago, and thus encourage sti
,. more the raising Of the grain, which, t
II my mind, is going to be one OF the chic
q articles of food within few years.
n Mr. Woods has provided hrs home wit
: articles of food made from the be-
ground Kaffir. The bread is not Onl
IS wholesome and palatable but In appear
= ance very closely resembles oriinal
wheat bread. Pancakes of kaffir flor
taste about as would that Of wheat mike
with some graham flour. Mrs. Woo
has taken a deep interest 10 her husband
effort to develop the useof this cereal m
has used it in varied ways of cooking
Mrs. Wood says she has made success
fully from Kafir flour almost everythin
possible to be made from wheat or grs
ham.
IL have made mush which cOul
hardly be told from the mush mad
from corn NEAL" said Mrs. Woo
land have also prepared from Il
Kaffir -four dish resembling Oatmea
which. think. is very pleasant to ca
believe the new food is going to re,
olutionize cooking. Our only drawbac
90 far has been an inability to get Il
-four ground fine enough for pastry"
WIDESPREAD CULTIVATION EXPECTED
J. W. Heigh, who is here from WITCH
ta, Kansas. to assist in the new foe
project, says it is his opinion that with