MILLET

a title loosely applied to a number of small-seeded cereals. Some of them are extremely productive—the average vield per acre of the ‘‘Hungarian’’ (Setaria italic a), for example, greatly exceeds that of wheat—each plant producing a number of stalks and a single head often giving two ounces of seed. The seed of many kinds makes good pudding, blends well (in meal form) with wheat-flour in bread-making, and 1s excellent in soups. The chief use of the crop in this country is, however, as green forage and ensilage. The small proportion of grain marketed, other than for seed purposes, is consumed principally as poultry and cage-bird food. In the early days of the world’s history, millet held high place as a food grain, and it is still of large importance in some regions, particularly in parts of Asia.