Year: 1864

It can no longer be doubted that the South un-
der the blessing of kind Providence, has now
another abundant resource for subsisting her peo.
ple for which she should be ever thankful The
question of the convertibilty of the seed of the
Chinese Sugar cane into nutritious, wholesome and
savory food for man has been settled by numerous
experiments, and it now only remains for the for
tuuate growers of this prlneely plant to appropri-
ate its seed to this new and benefeient use They
should be careful aud attentive in securing,
housing aud preserving it of wheat or any other
grain, for We confident that the more its yir-
tues developed by the mill and the oven, the
greater will be the estimate Of its value AS yet
the manufacture of this seed into -four, although
on scale sufficient to establish its fitness for the
table is too imperfect Ia its process to shSw all its
excellencies MS edible. AS the consumption of
it increases, Improvements in grinding and cook
ing it will follow, and then will be realized its true
value. AS this is the season for making tie syrup,
we urge upon all who have raised a stock of the
Sorghum to save the seed, and at leisure intervals
when outdoor work is not of pressing character,
or on rainy days, to have them thrcshed out and
cleaned for the mill for the market, for it will
not be long before they will be in general demand
Just like wheat and corn, and bring as remuncra-
tive prices as either OF the articles. Let all preju-
dices against them, as food be dismissed, for they
are entirely srouodless. les i. q


The following short article from the Savannah
Republican one of our most intelligent and trusty
journals, will be both interesting and profitable TO
all engaged in the culvation of the Sorghum, and
we commend it particularly to their attention:


SORGHUM FLoUR-We have a sample of this
-four made of the seed of Chinese cane, which may
be seen at our Office. The platter who sends il to
us had no means of boiling this -four, nor had he


taken off the hull of the seed before grinding; the
consequence is that the -four bas pinkis:: color.


Those who have made trial of this excellent
flour represent it to be admirable substitute fur
buckwheat Made into hoe cake it is a very savo-
ry bread It is likely to come into very general
use, If prepared, like wheat -four, by boiling. The
price at which it can be offered in market may be
assumed at SIS or $40 per sack. But as acre
of sorghum yields from 80 to 80 bushels, $40 4
sack would be a remuneratiDg price. The produc
tion of this grain the present year in Georgia
must amount to five millions of bushels. We have
this great supply of food to fall back upon, in the
event of q deficiency of :he common cereals, whea
and maize.


The season for buckwheat cakes comes in mex
month. with frost. Let the lovers of this bread
try the sorghum four.-It is represented as being
yery similar, when prepared as the former is
!. As substitute for coffee, no parched grain o
vegetable ordinarily used as substitutes is at al
! equal to sorghum seed.-And wheat is still NOR,
valuable to know, in the present scarcity of sugar
| small quantity Of the syrup, boiled with g-ouut
seed, makes the coffee substitute very pleasant ant
! palatable.