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BUCKWHEAT , the fruit (so-called seeds) of Fagopyrum esculentum (naturalSee also: order See also: Polygonaceae), a herbaceous plant, native of central See also: Asia, but cultivated in See also: Europe and See also: North See also: America; also extensively cultivated in the See also: Himalaya, as well as an allied See also: species F. tataricum
.
The fruit has a dark See also: brown tough rind enclosing the kernel or seed, and is three-sided in
See also: form, with See also: sharp angles, similar in shape to See also: beech-See also: mast, whence the name from the Ger
.
Buchweizen, beechwheat
.
Buckwheat is grown in See also: Great Britain only to supply See also: food for pheasants and to feed poultry, which devour the seeds with avidity
.
In the See also: northern countries of Europe, however, the seeds are employed as human food, chiefly in the form of cakes, which when baked thin have an agreeable taste, with a darkish somewhat See also: violet colour
.
The See also: meal of buckwheat is also baked into crumpets, as a favourite dainty among Dutch See also: children, and in the See also: Russian army buck-See also: wheat groats are served out as See also: part of the soldiers' rations, which they See also: cook with butter, tallow or See also: hemp-seed oil
.
Buckwheat is also used as food in the See also: United States, where " buckwheat cakes " are a See also: national dish; and by the See also: Hindus it is eaten on " See also: bart " or fast days, being one of the phalahas or lawful foods for such occasions
.
When it is used as food for cattle the hard sharp angular rind must first be removed
.
As compared with the See also: principal cereal grains, buckwheat is poor in nitrogenous sub-stances and fat; but the rapidity and ease with which it can be grown render it a See also: fit crop for very poor, badly tilled See also: land
.
An immense quantity of buckwheat honey is collected in See also: Russia, bees showing a marked preference for the See also: flowers of the plant
.
The plant is also used as a See also: green See also: fodder
.
In the United States buckwheat is sown at the end of See also: June or beginning of See also: July, the amount of seed varying from 3 to 5 pecks to the See also: acre
.
The crop matures rapidly and continues blooming till frosts set in, so that at harvest, which is usually set to occur just before thisSee also: period, the grain is in various stages of ripeness
.
It is cut by See also: hand or with the self-delivery reaper, and allowed to lie in the swath for a few days and then set up in shocks
.
The stalks are not tied into bundles as in the See also: case of other grain crops, the tops of the shocks being bound round and held together by twisting stems round them
.
The threshing is done on the See also: field in most cases
.
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