The Ketchum keystone. [volume] (Ketchum, Idaho) 1885-1899, 1898-11-12
KAFFIR CORN.
Proves to Flourish In All Kinds
OF Climate

Of Climate
d Remarkably Hardy. Prolific and Pro-
duces Cereal That II Better for Feed
ing Purposes TEan tho Ordinary
Indian Corn Of Commerce.
The question Of successful farming
in the semi-arid regions OF the great
west is solved at last.
Kaffir corn, first introduced on tho
American continent from the Kaffir
country, 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 q
curiosity. it was found to grow readily
in all localities and under all condl-
tions, and experiments developed the
fact that it would mature a crop in the
driest and hottest seasons on the high
western plains. A more extended plant
ing 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 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 q
single shoot of common corn, but short
er, attaining a henght usually from 4hs
to six feet, and having pointed leaves of
a rich green color. The grain forms ID
d 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-
ference, and when ripe look like great
white or red plumes.
The grains are almost round, 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 favorite
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 Kaffir 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 ad-
vice 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 be-
ing in many sections greater than that
ever devoted to q single crop. In Okla
homa alone nearly $4,000 acres were
planted with the new crop. Aud 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 it all. They knew
it was good food for stock, but 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 1atten
them for market, but with an abun-
dance of the grain on hand Oklahoma
farmers soon discovered that twas pet
ter for horses than either corn or oa1s'
making them fat and stout, and giving
them a sleek, glossy appearance.
When it came to feeding hogs 1t was
found that. they gained flesh more rap
idly than when. fed on common corn
! and poultrymen have found the kafnr
| grain an admirable egg producer, and
when fed unthrashed the fowls are
I given exercise in picking it from the
! head.
The boys and girls soon discovered
j that it would pop as well as popcorn
! the grains popping out large, wn'e
/ and tender. and women IN the country
found that boiled like rice the gram
/ was excellent eaten with cream ana
sugar, that mashed lnto puppy o.s
s. made an excellent pudding, and II
was also first-class substitute for hom-
my. -
Still the quantity produced was 90
! great that the people continued to won
der what they would do with it.
The owner of the roller mills at Meoi'
cine Lodge, Kan, ran some OF the gram
through his cornmeal grinder, and pro
! duced a meal pronounced in every way
equal to the ordinary cornmeal, but ne
was not content with this, but rlggeo
nm a special set of burrs and produced
= new product that bids fair to create
= revolution in the worlds breadstuff.
-Kafir flour.
Some Of this -four was made into light
bread. The bread was fully as white a
bread made from second grade wheat
flour, and was sweet and palatable.--
Louis Globe Democrat.
RED TARBY CATS IN LONDON
EntsrtainInoly Described By AnwsoAs'
Lady Who Saw Them.
HAQAAT Z