Sarrasin ou ble noir. Buchweitzen.

No. 263. - Buckwheat originated in Asia, but it is now universally grown. It is easily cultivated, and in a favorable climate will produce two crops. Its use is healthful and nourishing, and it is easy of digestion, especially when boiled with milk. When cold, after having been boiled, it is cut in slices and fried. When the Buckwheat flour is made into batter, it makes a winter breakfast dish well known to and appreciated by all Americans. Buckwheat, when made into bread, is only good while in its fresh state, for as soon as it becomes dry it splits, and on being cut, crumbles into small pieces and becomes hard to digest.

Common Buckwheat

No. 264. - Buckwheat should be sown about the middle of June, and should be threshed as soon as it is dry, on the ground of a barn floor. If allowed to stand in mass it quickly gathers moisture.

Silver Hulled Buckwheat

No. 265. - This variety is a great improvement on the ordinary Buckwheat. Sown at the same time as the common Buck-wheat, it continues in bloom longer, matures earlier, and yields nearly double under the same conditions. The grain is of a beautiful light gray color, varying slightly in shade, and the corners are much less prominent than in the ordinary variety, while the husk is thinner, thereby saving twenty per cent, in the process of manufacturing into flour.

Buckwheat Cakes With Yeast

No. 266. - Put three pounds of Buckwheat flour into a pan, and make a hole in the center of the flour. Pour into this three pints of water, two ounces of dissolved compressed yeast, and two tablespoonfuls of salt, and mix them slowly to make a light batter without lumps. Gather the sides together, cover the pan with a cloth and set it in a warm place overnight to raise. Next morning mix it up gently before baking.

Note. - When a little syrup is added to the batter in the morning, they will bake to a nicer color. A handful or two of corn meal is often added while mixing the Buckwheat flour.

Buckwheat Cakes With Baking Powder

No. 267. - Put into a pan three pounds of Buckwheat flour and three soup-spoonfuls of baking powder. Mix them up well, and make a hole in the center of the flour, into which pour three pints of luke-warm water and two tablespoonfuls of salt and mix to a light batter. Ten minutes after mixing, bake it. Should the cakes not be light enough, add a little more baking powder, as the majority of baking powders are very unreliable.

Note. - There is to be had a prepared Buckwheat flour, which is much preferable for small families. This flour is easily prepared, it being only necessary to use luke-warm water and salt,but the batter must be used as soon as mixed.

Baking Of Buckwheat Cakes

No. 268. - Much depends on the cooking of the cakes to have them done properly. First, the griddle must always be very clean, heated evenly, and should not be allowed to get burning hot. Grease it lightly with leaf lard, and drop enough batter to make ordinary sized cakes. Let them cook on one side before turning them, and serve them hot with sugar or syrup.