Under this name the fruits of several plants belonging to the order Gramineae are known in commerce. All of them are used as food, either for domestic animals or man. That to which the term is most generally applied is the "common millet," Panicum miliaceum, Linn., originally a native of India, but now naturalized even as far north as England. It is thought that this and some of its allied species constituted one of the earliest of the grain products used in making bread, and that its generic name is derived from panis, bread, and not, as has been frequently assumed, from its panicled inflorescence. It is mentioned by Pliny as being one of the ordinary cereals of his time. He says, "Campania is particularly prolific in millet, and a fine white porridge is made from it; it makes a bread, too, of remarkable sweetness. The nations of Sarmatia live principally on this porridge, and even the raw meal." "The Ethiopians know of no other grain but millet and barley."

This species of millet is still sold in London shops called Italian warehouses, for the purpose of being used as a substitute for rice or semolina in making puddings, the demand being confined to professional cooks and others who cater for the luxurious. Its principal use, however, is in feeding cage-birds. Occasionally a crop of this very beautiful grain is seen in Kent, but its culture is almost discontinued, and the little which is used in this country is imported from Italy or France.

Another species, *Panicum italicum*, is also said to have been used by the ancients; but there is much confusion respecting the millet plants mentioned by Pliny; we believe he usually meant the species of *Sorghum*, and not those of *Panicum*, as he spoke of "white, black, red, and even purple" millet, and his translators have generally assumed that he meant *P. milliaceum* or *P. italicum*. His descriptions, however, apply strictly only to the species and varieties of dura or Turkish millet, the commonest of which, *Sorghum vulgare*, is now becoming an article of considerable importance in the commerce of this country. It is imported in large quantities, particularly into Liverpool, under the names of "great millet," "dura," "darra," and "Turkish millet;" and there is no doubt that although ostensibly imported as food for cattle and poultry, it is chiefly ground into flour, with wheat, and used for human food. It is this grain, we believe, of which Pliny says, "there is no grain known that weighs heavier than millet, and which swells more in baking." *Sorghum vulgare*, Persoon, is a native of India, but is extensively cultivated throughout Asia, Africa, Southern Europe, and the West Indies. In the last locality it is called negro corn, and is largely consumed by the coloured population when made into bread. It is similarly used in other countries, though not so exclusively; the bread made from it is very white and agreeable. The two-coloured millet, *Sorghum bicolor*, W., is often mixed with it, but the grains are inferior in size, and being marked with a large black spot, the colour when ground is not so good. The imports of these grains have hitherto been very irregular, and owing to the various names under which they have been offered, the quantity cannot be correctly ascertained. In 1856, however, it exceeded 600 quarters.

Pliny says, "A kind of millet has been introduced from India into Italy within the last ten years, of a swarthy colour, large grain, and a stalk like that of a reed. This stalk springs up to the height of 7 feet, and has tufts of a remarkable size, known by the name of 'phobe.' This is the most prolific of all the cereals; for from a single grain no less than 3 sextarii are produced; it requires, however, to be sown in a humid soil." Strangely enough, during the year 1856, this grain, the black millet, *Sorghum nigrum*, of Römer and Schultze, was introduced as a new cereal into the Liverpool corn market, under the name of "sorgbo," an evident corruption of its generic name; it came from Italy, and was very strongly recommended for cattle feeding; for which purpose, no doubt, it would succeed admirably. The red millet, *Sorghum rubens*, W., is also occasionally brought from Africa and used for poultry feeding. One of the great millets, *Sorghum saccharatum*, has lately been proposed as a substitute for the sugar-cane, but with very little prospect of success; its hard twiggy panicle has, however, been for a considerable time extensively employed in the United States (where it is called broom-corn) in making those brushes called whisks, and for carpet brooms. Several other species of millet are used in various parts of the world, but they are of comparatively little importance.