The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1896-01-15
A NEW FOOD CEREAL
kaffir Corn Will Grow on the
Dryest Plains.
1T WAS IMPORTED FROM AFRICA.
A Good Thing for Oklahoma and Kan
sas-IS Serves Every Purpose
OF Indian Corn.

-
The question OF successful farming IN
the seni-arid regions OF the great West IS
solved at last.
kaffir corn. first introduced on the
American continent from the kaf1r coUn-
try. In Africa. less than a decade since. IS
stu al unknown product To nine-tenths %
the people OF the United States.
AT first planted here and there as cur
iosity. it was found TO grow readily IN all
localities and under all conditions, and ex-
psrimsnts developed the fact that IL would
mature a crop in the driest and hottest
seasons on the high Western plains. a
more extended planting Of the new grain
and 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 IL would mature an absolutely sure
crop Of grain nd fodder before the frosts
OF autumn.
The stalks looks somewhat like a 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 head at the extreme point OF
the Shoots where the tassel is on ordi-
nary corn. the heads being from seven 20
circumference, 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 re-
sembling 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 IL be-
came a prominent crop. When the drouth
of last spring killed the wheat and oats
and seemed almost certain 10 ruin the
the corn, the few who had had experience
with the new grain began 10 advise their
neighbors TO plant Kaffir corn. 10
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 a single erop. In Oklahoma alone nearly
5000 acres were planted with the new
crop. And every grain OF IL planted grew
and thrived TO maturity. and before the
summer was over the farmers began 10
They knew II was good feed for stock. but
there was not stock enough in the terri
tory to consume II. and the product was
yet so new that IL was not recognized in
the outside markets.
Experience had already developed the
fact that It made a most admirable feed.
either 10 winter stock or fatten them for
market, but with an abundance OF the
grain on hand. Oklahoma farmers soon
discovered that II was better for horses
than either corn or oats, making them fat
and stout and giving them sleek, glossy
appearance.
When ii came to feeding hogs II 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 un-
thrashed the fowls are given exercise Il
picking IL from the head.
The boys and girls soon discovered tina.
Il would pop as well as well popcorn. the
grains popping out large, white and ten
der. and women IN the country found that
boiled Ike rice the grain was excellent
eaten with cream and sugar, that mashed
into a pulpy mass II made an admirable
budding. and IL was also a first-class sub
stitute for homlny.
Stnl the quantity produced was 40 great
that the people continued. 10 wonder what
they would do with II.
Inc owner OF tne rolisr mis- ~ Ae@4D4it0
Lodge. Kan, ran some OF the grain
through his corn meal grinder, and pro-
duced a meal pronounced IN every way
equal 10 the ordinary corn meal. but he
was not content with this, but rugged Up
A special set Of burrs and produced A now
product that bids fair 10 create a revolu-
ton IN the worlds Observation-Disclosures
-four
Some OF this -four was made into light
bread The bread vas fully as white as
bread made from second grade wheat -four.
and was sweet and palatable.