The variety seems to be constant throughout the country, and appears to have been established from very early times. The grain is similar in appearance to the wheat seen in the Nile valley, and may be _Triticum compositum_ (Egyptian wheat). Specimens from Kano and Zaria have been examined at the Imperial Institute, and the analyses made show about 11 per cent. of gluten including 5 to 6 per cent. of gliadin, and the commercial experts consulted were of opinion that an unlimited quantity of this type of wheat would be readily saleable on the European market (_Bulletin of the Imperial Institute_, vol. viii. [1910], p. 118.) The Kano wheat in particular gave excellent results in milling and baking trials. As a food, wheat is regarded with great favour in the country, and is bought up chiefly by the wealthy classes for making a brown flour. It makes an excellent bread, and is in demand among the European residents for mixing with European tinned flour for breadmaking. In order to separate the grain from the ear, the dried corn is threshed by the village women; thin sticks being used for the purpose. The chaff is then winnowed in the wind. The Haussa name is “Alkama.” In addition to Zaria and Kano districts, the grain is said to be plentiful and cheap in Sokoto and Bornu, but does not appear to be grown south of the 11th degree. =RICE.=—The cultivation of rice extends over a much larger portion of the country than wheat. It is said to be especially plentiful in the low-lying districts to the south of Sokoto, where large tracts of swampy country exist, which are annually planted with the crop. On the banks of the Kaduna river, near Dakman and Dagomba, as well as in the valley of the Baku river in the Nupe country, irrigated rice fields are common, and the product from the Nupe Province is much appreciated by the inhabitants of the middle Niger. The local name for rice is “Shinkafa.” Near Zaria and Kano comparatively little rice is cultivated, and where seen is generally found in swampy places where other food grains are not capable of being utilised. Rice in these localities is one of the few unmanured crops, and is planted at the commencement of the rainy season. The harvesting is done about November or December, and the paddy or husk-rice is cleaned by soaking the grain in hot water, drying in the sun and then pounding in a wooden mortar. The chaff is winnowed, and a fairly clean rice with a slight reddish tint remains. All the rice appears to be of the same type, and is held in high estimation for its nutritious quality. The imported white rices, which occasionally enter the country, are regarded with less favour than the local kind. It is possible to develop the cultivation of the crop in the valleys of all the large rivers, and it seems probable that, with improved methods of irrigation, two crops might be grown annually.