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 the few natives of Scotland in the colony, it is occasionally dressed as milk porridge.

The negroes also eat it in the same way as they do rice, with palaver sauce.  Fundi ought to be well washed in cold water, and afterwards rewashed in boiling water.  If properly prepared it will be white, and perfectly free from gritty matter.

Canary-seed, obtained from Phalaris canariensis, is grown rather largely in Kent, the Isle of Thanet, and other parts of the south of England, as much as 500 tons being annually consumed here for feeding singing birds.  The produce is three to five quarters the acre, and it is sold at about L25 the ton.  We receive foreign supplies of the seed from Germany and the Mediterranean, and the duty on imports is 2s. 6d. per bushel.

PULSE.