ean Society, of London, refers to _Paspalum_. It produces a
semi-transparent cordiform grain, about the size of a mignionette
seed; the ear consists of two conjugate spikes, the grain being
arranged on the outer edge of either spike, and alternated; they are
attached by a peduncle to the husk. The epicarp, or outer membrane, is
slightly rugous.

The ground is cleared for its reception by burning down the copse wood
and hoeing between the roots and stumps. It is sown in the months of
May and June, the ground being slightly opened, and again lightly
drawn together over the seeds with a hoe. In August, when it shoots
up, it is carefully weeded. It ripens in September, growing to the
height of about 18 inches, and its stems, which are very slender, are
bent to the earth by the mere weight of the grain. The patch of land
is then either suffered to lie fallow, or is planted with yams or
cassava in rotation. Experienced cultivators of this Lilliputian grain
assert that manure is unnecessary, as it delights in light soils, and
it is even raised on rocky situations, which are most frequent about
Kissy. When cut down, it is tied up in small sheafs and placed in a
dry situation within the hut; for if allowed to remain on the ground
and to become wet, the grains are agglutinated to their coverings. The
grain is trodden out with the feet, and is then parched or dried in
the sun, to allow the more easy removal of the chaff in the process of
pounding, which is performed in wooden mortars. It is afterwards
winnowed with a kind of cane fanner or mats.

This grain could be raised in sufficient quantities to become an
article of commerce, and I have no doubt would prove a valuable
addition to the list of light farinaceous articles of food in use
among the delicate or convalescent. In preparing this delicious grain
for food, it is first put into boiling water, in which it is
assiduously stirred for a few minutes; the water is then poured off,
and the Foulahs, Joloffs, &c., add to it palm oil, butter, or milk;
but Europeans and negroes connected with Sierra Leone prepare it as
follows:--To the grain cooked as above mentioned, fowl, fish, or
mutton, with a piece of salt pork for the sake of flavor is added, the
whole being then stewed in a close saucepan. This makes a very good
dish, and thus prepared resembles "_Kous-kous_." The grain is
sometimes made into puddings, with the usual condiments, and eaten
either hot or cold, with milk. By t