San Antonio daily light. [volume] (San Antonio, Tex.) 1886-1907, 1896-02-22
KAFFIR CORN.
Proves to Flourish in All Kinds
Of Climate.
Is Remarkably Hardy, Prolific and Pro-
duces Cereal That Is Better for Feed
ing Purposes Than the Ordinary
Indian Corn of Commerce.

IN the SeInl-arlu regions OF Jne great
west is solved at last.
Kaffir corn, first introduced on the
American continent from the Kafhr
country, in Africa, less than decade
since, is stil an unknown product to
nine-tenths of the people of the United
States.
At first planted here and there as
curiosity, it was found to grow readily
in all localities and under all condi-
tions, and experiments developed the
fact that it would mature crop in the
driest and hottest seasons on the high
western plains. A more extended plant
ing 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 be-
tween the first of April and the middle
of July it would mature an absolutely
sure crop of grain and fodder before
the frosts of autumn.
The stalk looks something like a
single shoot Of common corn, but short
er, attaining henght usually from Az
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 ordinary corn,
the heads being from seven to IL inches
[ in length and six to eight in circum-
J ference, and when ripe look like great
white or red plumes.
| The grains are almost round, a little
larger than a grain of rice and much
resembling grain of wheat in interior
structure.
There are two varieties, red and
| white, the latter being the fayorite
crop. Though raised as an experiment
here and there throughout the west for
several years, it was not until the pres
ent year that it became prominent
! Crop. When the drought of last spring
killed the wheat and oats and seemed
almost certain TO ruin the corn, the
few who had had experience with the
new grain began to advise their neigh
bors to plant Kafir corn, as it would
grow all right in dry weather, and they
could thus at least raise food for their
/ stock. The newspapers took up the adj
vice and soon farmers were planting
Katfir 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 be-
ing in many sections greater than that
ever devoted to single crop. In Okla
homa alone nearly $4,000 acres were
planted with the new crop. And every
grain of it planted grew and thrived
to maturity, and before the summer was
over the farmers began to wonder what
they would do with u all. They knew
it was good food for stock, bYt there
was not stock enough in the territory
to consume it, and the product was yet
so new that it was not 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 album
dance of the grain on hand Oklahoma
farmers soon discovered that it was bet
Ter for horses than either corn or oats,
making them fat and stout, and giving
them sleek, glossy appearance.
When it came to feeding hogs it was
found that they gained flesh more rap
idlv than when fed on common corn,
and poultrymen have found the kafhr
grain an admirable egg producer, and
when fed unthrashed the fowls are
given exercise in picking it from the
head.
The boys and girls soon discovered
that it would pop as well as popcorn
the grains popping out large, white
/ and tender, and women in the country
found that boiled like rice the grain
was excellent eaten with cream and
sugar, that mashed into pulpy mass
| il made an excellent pudding, and 1t
was also first-class substitute for hon.
| my.
Still the quantity produced was so
great that the people continued to won
der what they would do with it.
The owner of the roller mills at Medi-
cine Lodge, Kan, ran some of the grain
through his cornmeal grinder, and pro-
duced a meal pronounced in every way
equal to the ordinary cornmeal, but he
was not content with this, bat rugged
I'D a special set of burrs and produced
a new product that bids fair to create
a revolution in the worlds breadstutfs
-Kaffir -four.
Some of this -four was made into light
bread. The bread was fully as white as
bread made from second grade wheat
-four, and was sweet and palatable.-St.
Louis Globe-Democrat.