Archive image from page 253 of Cyclopedia of farm crops . Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada cyclopediaoffarm00bailuoft Year: 1922, c1907 218 BUCKWHEAT BUCKWHEAT The common buckwheat is the most valuable and the most widely grown form. It is met with wild in China and Siberia and enters into the agri- culture of every country where grain crops are cultivated. In China it has been grown and used for food from time immemorial. In Japan it is held in general esteem and in Russia it is also largely French chef. In some per
Archive image from page 253 of Cyclopedia of farm crops . Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada cyclopediaoffarm00bailuoft Year: 1922, c1907 218 BUCKWHEAT BUCKWHEAT The common buckwheat is the most valuable and the most widely grown form. It is met with wild in China and Siberia and enters into the agri- culture of every country where grain crops are cultivated. In China it has been grown and used for food from time immemorial. In Japan it is held in general esteem and in Russia it is also largely French chef. In some persons, buckwheat tends to produce irritation of the skin when freely eaten. Composition. The following table, compiled by Hunt, shows the composition of the grain, straw, flour, middlings and hulls of buckwheat: Grain Straw Flour Middlings Hulls Number of analyses . . . Water Ash .3 75:8 20 Protein (N x ) . . . Crude fiber Nitrogen-free extract . . Fat 9 Fig. 311. Buckwheat (Fagopyrum esculenlum). consumed. It has been cultivated for centuries in England, France, Spain, Italy and Germany. In all the European countries it is consumed chiefly by the pporer , but it has remained for the American housewife to learn how to prepare it so as to please the palate of the epicure. The buck- wheat pancake is a peculiarly American preparation. Formerly, buckwheat constituted the major part of the bread diet of the greater part of the rural population of the New England and Middle States in the winter season. It has now won its way to the breakfast-table of the city resident as well, and when served hot with maple syrup it is con- sidered the peer of the finest productions of the Owing to its thick, heavy hull, buckwheat con- tains a larger percentage of crude fiber than the cereal grains. The percentage of protein and nitrogen-free extract is
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