Buckwheat

a cultivated grain related to the smartweeds and belonging to the Polygonaceae or buckwheat family. The Saracens are supposed to have brought it from Asia into Europe by way of Spain. It went for a time by the name of Saracen wheat; but the seed is so strikingly like the nuts of a beech tree that people of England gave it the name of beech wheat or buck-wheat. A similar name prevails among the Germans. There are two or three wild buckwheats, or, at least, near relatives, in America. One introduced from Europe is a troublesome vine in stubblefields. Buckwheat is not one of the extensive crops, but its cultivation is nevertheless quite general in this country and Europe. It is easily raised. It is as tender to frost as a tomato plant, but requires so short a growing season that it may be raised north of the Great Lakes. Buckwheat gains a footing in soil too poor for corn or wheat. It makes excellent fodder. It remains in constant bloom until cut down by frost. For this reason it is planted by many for the benefit of bees, but the honey is dark, and has a strong taste as compared with that made from the flowers of basswood and clover. Standing buckwheat is excellent food for poultry at large, and is quite as desirable when fed in the winter. It is not desirable feed for stock; but buckwheat flour, especially in cold weather, is regarded as indispensable for griddle cakes. Twenty-five states, all north of the Gulf States and east of the great plains, report a total annual production of 15,000,000 bushels of buckwheat. New York and Pennsylvania raise over two-thirds of the total amount; Michigan comes third; Maine fourth. See Cereals