Guinea Corn, or Holcus Sorghum, L. an exotic vegetable, growing on the coast of Africa : its stalks are large, compact, generally attaining the height of 7 or 8 feet, and producing abundance of grain. - It may be easily raised in sheltered situations, especially in exhausted hot-beds and other loose soils, where its seeds should be sown early in the spring ; as the large flowery tops appear in June. - In Tuscany, Syria, and Palestine, the flour made of this grain is mixed with other meal, and converted into bread ; which, however, is generally brown, tough, and heavy. Hence the former is better calculated for milk-porridge that is equally wholesome and nutritive. - The juice exuding from the stalks of the Guinea-corn, is so agreeably luscious, that it affords excellent sugar, by a process similar to that adopted with the sugar-cane. The seeds furnish nourishing food to poultry and pigeons, as well as for horses and hogs. - Struve, a German writer on economy, states, that he obtained from this grain good vinegar by fermentation ; and, on distilling it, a strong spirit.