MILLET

is the smallest of the grains but is very abundant in product, each plant having a number of stalks and a single head sometimes giving two ounces of seed. Common Millet, the variety chiefly cultivated in this country, is broadly divided into Brown and Yellow grain. The former, used in the same manner as rice, makes good puddings, but the greater part of the domestic crop of all types is used as green fodder. The ripe seeds are also valuable as poultry food.

Imported millet--in Germany and Italy consumed in large quantities in soups and other forms--is of smaller grain types than Common Millet. The Yellow Italian is used here to some extent for puddings, but the bulk of the supply is retailed as food for cage birds.

Another variety, known as Guinea Maize, is common in Peru, furnishing there white flour of very pleasing flavor.