Can watermelon be replanted with sweet potato?

This incident can be regarded as a big joke in history and literature. The word "valley" mentioned earlier has been used in Chinese characters for 4,000 years, and it is widely used in all parts of the country, but there is absolutely no place for Xiaomi to say. However, millet is called valley all over the country. The sorghum mentioned here has been eaten by people all over the country for three or four thousand years, especially the residents in the north. Such an important national folk food, but in ancient books about agriculture and folk food, which word refers to him is still inconclusive. Isn't this a big joke? This is nothing in a country that has not been verified. Chinese scholars pay more attention to textual research, but this phenomenon is the fault of valuing literature over industry. Don't think it doesn't matter. Our country has fallen behind these years, and all the shortcomings are in these places.

Cheng's Textual Research on Nine Valleys holds that sorghum is ancient millet. Wang Niansun's Guangzheng is also called today's sorghum and ancient millet. Since Qin and Han Dynasties, Liang was mistaken for Ji, and Gao Liang was named. Zhu said that today's sorghum may not be the so-called corn of China in the Three Dynasties, but it has nothing to do with the corn of Liang. According to Wang Niansun, as a master of Confucian classics, Cheng worked hard for Jiugu, and what he said certainly had some truth. Zhu is an expert in Shuowen, especially in Shuowen, especially in Shuowen, and his Shuowen is a must. Maybe he thinks Xiaomi is the millet in Sichuan. In fact, after the Han and Tang Dynasties, the word Shu was used as a big word. Millet is big, but it's not Sichuan's millet. This is like saying that Jinling is called Nanjing, not a stone city: Nanjing is good, but it doesn't matter whether it is a stone city or not. According to my research, it is reasonable to treat millet as sorghum, especially in line with the poetry of "the leaves of millet are the seedlings of millet" in the Book of Songs. Poetic means that nerves are not common, so we mistake Xiaomi for Xiaomi. Of course, this millet should not be Xiaomi. Because rice and millet belong to the same category, although it is difficult for old farmers to distinguish, people who admit their mistakes cannot be called nerves. But grains that look different from millet, such as rice, wheat and flax, have proper nouns, so millet has nothing to do with these kinds, but it can't be rice, only sorghum. Moreover, it is unclear whether the note under the word "millet" in this chapter of the Book of Songs is entirely sorghum or whether it should be mistakenly written under the word "millet". This is just an expression, I don't think so. However, the word Xiaomi is a very common word in Confucian classics. Why is there such a mistake? The above situation has been mentioned before, but this is only a supplement.

In the Agricultural Book written by Wang Zhen in Yuan Dynasty, there is a rice cloud, a sorghum, a millet and a ground beam. Books written by people in the Yuan Dynasty are often based on the situation in the north, but these terms are not popular in the north except sorghum. The word "millet" is sometimes used alone, such as sorghum straw, commonly known as "straw". Sorghum rice, commonly known as glutinous rice. The stem of sorghum grain is called sorghum hat, but most people call it Shu hat. According to this, although it is written in ten thousand characters, it is roughly from millet characters. Because the word millet is too common, everyone knows that he is not sorghum, so he doesn't want to write ears; However, it is not clear whether it should be written.

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* Wang Zhen's agricultural works, 22 volumes. Among them, there are six volumes of Nong Sang Tong Ji, four volumes of Gu Pu and twelve volumes of Agricultural Instruments Atlas. Very detailed, well-founded and practical. In addition, agricultural books were written by Song people, and there are three volumes of farming, cattle raising and sericulture, which are also practical. -Editor's note

Erya Cao Shi, with a large number of people, said: "The large number of people and the small number of people show that sticky millet is also used by northerners to make wine, and its stem is as thick as a grain." Materia Medica also says that northerners call it yellow glutinous rice, also known as yellow rice. Both books think that wine can be made, while materia medica thinks it is millet. Although millet is sticky and can be used to make wine, sorghum is also sticky and can also be used to make wine, so it can't be said that it must be yellow rice. Moreover, in the annotation of Cao Shi, the term "the stalk is as thick as a grain" cannot be said to be sorghum, but it is definitely not millet, because millet is never thicker than a grain. This language is only enough for sorghum. Some people say that anything that sticks to a grain is called a grain, but why should it be said that it is thicker than a grain and bigger than a grain? Of course, what does this refer to, which shows that the explanations of the ancients have always been inconsistent.

Sorghum is the highest and coarsest grain, with a height of more than one foot and a thickness of more than one inch. After the seedlings germinate, they are the favorite. The more germination times, the harder the grain, the more delicious it is. And the more times, the tighter the package, and the particles can't fall off by themselves. The less times, the looser the pedicle. Farmers cloud, one year, the next year's food, there will be self-falling; After three years, all the crops will fall, no one lives. Since the fall of the grain, the next year is born, which is called life. This has been the case since ancient times. There is another layer, although it is very important, but it can't be dug after the rain. Because sorghum takes root too far, about a foot high on the soil, it can also take root from the nodes and go deep into the ground; The radius around this root can reach six or seven inches, or even more than one foot. If you hit it again at this time, you will hurt your roots and suffer a big loss.

Sorghum is afraid of continuous cropping. This land is called continuous cropping because it is planted with sorghum this year and sorghum next year. It is also called multiple cropping, and it is also called avoiding multiple cropping. I also want to talk about the so-called people who avoid repeated crops. Of course, the materials used in this plant in Tanaka have been absorbed this year, and if this plant is planted next year, of course, there is not enough materials in Tanaka, then this plant will certainly grow badly if it is malnourished. There is no doubt about this. But some of them can grow back with fertilizer, and some of them can't grow well with fertilizer. They can be roughly divided into the following three types:

First, multiple cropping is absolutely forbidden. For example, after planting watermelon this year, it will not be planted again in ten years. If planted in the second year, even melons and vines will not grow well; If you plant it again after six or seven years, you can also grow melons, but they will fall off before they are ripe (see Watermelon for details).

Second, those who are not afraid of continuous cropping, such as cotton and sweet potato, all say that the more you plant, the better. Even if you use a little chemical fertilizer, the cost is not much, and you can do without it. Another example is wheat. If you plant it once a year, don't plant anything else, or even fertilize it. Another example is rice, which can be planted two or three times a year; Of course, chemical fertilizer is needed, but other grains can't be planted like this even if they have chemical fertilizer.

Third, neutral people who plant repeated crops by mistake will definitely fail to harvest, such as sorghum and millet. Sorghum produces more black Dan, which Beiping calls wudan, that is, the ear is weak and becomes mallet-shaped bacteria, with black inside and white outside, which naturally reduces production. This kind of fungus is quite edible, and it is quite sweet when eaten raw. It's my favorite food when I was a child. You can fry it when you are a little older. However, there is an unwritten customary law in the north, that is, this fungus belongs to the public, and no matter who has it in his home, anyone can pick it. This name was called Heidan when it was used, and it was picked when it was in bud. Farmers know very well whether the bud is auricularia auricula or ear. But of course, it's wrong to choose. According to the public, Tian has been injured, and it would be even more unfortunate if he picked his ear by mistake again, but it can't be banned. It is a custom. Sometimes it is caused by continuous cropping, and sometimes it is caused by the relationship between rain and air. So sometimes sorghum in a depression has bacteria, so it is definitely not continuous cropping. Another situation is that crops don't grow sorghum (the seedlings of grain are called crops in the north), that is, sorghum grows beautifully, and when the seeds are red, there is a custom of breaking leaves, which is also like black Dan, and everyone will break it, regardless of me. According to Lao Nongyun, if there are too many leaves, you need to fold a few leaves for ventilation, but the middle leaves should be folded, and four or five leaves near the upper ear are not allowed to be folded, because it is not good to irrigate food. However, people who break leaves seldom pay attention to it. If you break it casually, this plant will suffer. Every year in China, this is a big event, and the landlord is willing to break it late in order to avoid injury; Farmers without sorghum are willing to cut it early, because the leaves are too old, and it is useless for livestock not to eat it. Every year, every village has a date of closure and opening. This noun is called forbidden leaf and open leaf. If anyone doesn't obey the ban, he can be arrested and punished in the meeting, but this often leads to a fight or life. These conditions only exist in my hometown of Fiona Fang, hundreds of miles away, probably because there is no firewood. If all sorghum leaves are burned in the fields around Shanhaiguan and in the northeast, it will never happen because it is useless. This is what farmers should know. Sorghum leaves are excellent feed for livestock, especially cattle, sheep and other chewy animals. Cows' favorite food is of course bean cake. My hometown is called Saddle, and there is a popular two-part allegorical saying in the countryside:

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* Because most of them are parasitic in the ears of Gramineae plants, they are commonly known as auricularia. This strain contains a variety of amino acids. If smut fungus stimulates the stem of Zizania latifolia, it will form tender Zizania latifolia, which can be used as food. -Editor's note

* * Brake, used to read p √ when breaking things by hand; Read pǐ and write ǐ or ǐ. At the same time, perhaps due to historical and regional relations and the borrowing or generalization of Chinese characters, there are also (pǐ, b ě), (p ě, b ǐ i) and (b ǐ i, běi) in North China dialect. See Modern Chinese Dictionary, Ci Hai and Ci Yuan and other commonly used reference books. -Editor's note

While eating, I stole leaves by mixing cattle with hemp.

Cows love to eat leaves, but hemp tastes better, but it can be described that they love to eat leaves. Please think about it, needless to say, how much feed can be produced in my hometown of Fiona Fang within a few hundred miles if the leaves are broken; If you don't break it, all the leaves are useless, because they are dry and thin, and they will burn up as soon as they catch fire. It's useless to make fuel. Those who study agriculture should know.

Sorghum stalks are widely used and can be regarded as handicrafts. Their ears don't curl and their grains fall. The original ears are intact, which are used to tie brooms, cook brooms and other things, and are very common in rural areas. Beiping cooking broom is Malangen. There is a section on the tip of the stem called the rotating stem, or the arrow stem, which is used to make all kinds of boxes. It is strong and beautiful, and the boxes used to sell flowers at the flower market in Beiping are all made of this material. Fine straw is used to tie the top partition. Houses in the north mostly use paper paste with dust on it, which can be made of straw or used for decades. Rough people use more things, the most common is tin foil, which is inseparable from the farm. It's especially good to hang things on the bench for shade and rain, because the bottom can be ventilated. Hanging under the eaves in front of the window can also keep out the rain. The simplest thing is fencing. Although simple, it is used by almost every family. It is more useful to split and scrape into the grate. Rows of steamed buns in North China are all made of hay. Many people also use it to weave summer sleeping mats. Although not as good as reed mat, it also has other uses. In short, sorghum straw (also known as straw) is used as a handicraft in many places, and in the end it is only used as fuel, but it is also inseparable from the people.

In China, the most sorghum is planted in Shanhaiguan and other northeastern provinces. Because these places are suitable for growing sorghum, there is a proverb in the farmyard that "drought and flood are not afraid of freezing" or "drought and flood are not afraid of cold". Because sorghum goes deep into the ground, there is no big loss for him occasionally, and it will not work for too long, so it has been dry. The outer skin of sorghum stalk is bamboo, and there are a lot of glass materials in it. When the stem grows up, or after the ears bear fruit, there is a foot of clear water, and it will not be seriously injured for ten days and a half. It doesn't matter if it is soaked for a few inches for a few days, and other grains can't do it. The climate in northern China is usually very cold, especially near the mountains. When it was not cold, a northwest wind suddenly came. This term is called mountain wind, which will frostbite grains, but sorghum is not very afraid. Moreover, after this wind has passed, it will pick up again. Some grains can't continue to grow and fill their own grains, but corn is too weak to grow again, and the frostbite of sorghum can fill its leaves, so it is not afraid of freezing. With these three advantages, it is the favorite variety of northeast people, and its annual output is also very large. In the pre-Qin period, every time there was famine in Hebei, Henan, Shandong and other provinces, they all depended on the northeast sorghum for a living. Some soybeans were planted at first, because soybeans can be sold abroad, and then they gradually developed. After Japan occupied the northeast, because soybeans can be exchanged for foreign exchange, it was strongly advocated, so sorghum was reduced a lot. It used to be the same.

Because people all over the country have been eating sorghum for 4,000 years, the planting area is extremely extensive, and the relationship between soil and climate has also changed greatly, so there are many kinds, so there are also differences in the way of eating grain and the usage of straw. Let's briefly discuss it below.

Long tassels, long spikes at the tip, are extremely long, and the longest can reach three feet. They are the most valuable handicrafts. The food is delicious and the straw is long.

White sorghum is the most delicious rice, and the straw is about one foot four or five inches long, which also occupies the most important position in handicrafts. Because long sections are not easy to fold, all kinds of techniques are happy to use, such as bricklaying or masonry.

The grain size of the spike is fine and the spike is like a stick. All the spikes are tightly held together, and they should be used as brooms for cooking. Because of this need, I prefer planting.

The Beatles donkey's ears drooped freely outward, hence the name. Farmer Yun, although this kind of straw has no special purpose, it is really delicious.

Jinzhou White was spread from Jinzhou to other places. The rice is delicious, the straw is straight and the items used are excellent. Since the sixties and seventies, it has been planted in many places. If the particles are large enough, the rice will be ground out, which is almost equal to the rice from Taiwan Province Province, and there is not much difference in shape, color and taste. See you later.

The situation of Jinzhou red is not much different from Jinzhou white. The particles are slightly hard and the taste is not as good as Jinzhou white. Moreover, according to the cloud, there are many people who enjoy it.

It is a pleasure to plant in a short place with little fertilizer. Moreover, species can be less dense, and it is not uncommon to see lines.

Bamboo leaves are white and short, but one kind is bigger. Also known as bamboo pole green.

Ye Er VII This is a late sorghum. After the wheat is harvested, it will be sown. When seven leaves are born, they will show their ears and mature the fastest. If it rains a little later after the wheat harvest, it will be planted in many ways, because other crops take a long time, and I am afraid that if it is cold earlier, the grain irrigation will not be enough, not only it will not be harvested, but also it will be delicious. It takes a short time and it is not easy to catch a cold. But if it rains, it won't be planted, because it is short and small, and the grain output is always less than other kinds.

The black wife rolled her eyes, white, and the cap was black, hence the name. According to Mi Yun, it is hard and delicious.

Short-legged sorghum doesn't know its real name. I heard farmers call it that. This kind has never been seen in the countryside before, but only after the Republic of China. I don't know whether it is a domestic research improvement or a foreign one. Taiwan Province province also has it. It is an excellent variety with short body and large spikes, and its taste is unknown.

Sorghum and millet, two basic foods in the north, are almost indispensable the day before corn blooms. After the flow of corn was smooth, millet ate much less, and sorghum was not much less. The public's ideal is that corn is broad-minded, and it will be hungry soon if it is not eaten in time, but sorghum is not. In addition, the public thinks that his color is red, and that he can replenish blood, especially for women. For example, there are two kinds of corn flour and sorghum flour cake, so men must eat corn flour and women must eat sorghum flour cake. This is mostly the case in North China, or it has a physiological relationship. There are four ways to eat.

White sorghum with good rice, rice milling technology is no matter how good, the taste and color of rice are similar to rice, steamed rice, braised rice, porridge can be. Jinzhou white sorghum has the highest yield and is not bad, but the local rice milling technology is not good, so the taste is slightly worse. The Yu family has a kind of stack called Daheheng, which has been selling grain to all provinces. In the early years of the Republic of China, there was a drought in five northern provinces. Manager Daheheng has many contacts with Zhang's colleagues in the grain industry because he went to Fengtian to deliver grain. He taught them how to grind sorghum rice in Beiping. In fact, there is no special method, that is, grinding it into rice, adding wheat bran and grinding it. Rice is made of chaff, so it is bright and bright. Ou Pei crushed several bags and handed them to Zhang. Zhang Yi appreciated it very much and ordered people to crush many bags. Gifts are given everywhere, and there are people in Peiping. From then on, rich people began to pay attention to them. After "September 18th" Japan occupied Northeast China, it was specially polished with machines, which was also very beautiful. It is specially called cultural rice, so it has become very popular. But its taste is not as good as that of the stone mill, or it is because the machine rotates too fast and the rice is too hot, so the taste has changed. The machine-made flour produced in western countries is far less than that produced by stone mill in the past, because the machine heats up, so that the flavor of wheat itself loses too much. Sorghum rice, commonly known as glutinous rice, is used to steam dry rice to entertain guests when poor rural families in northern China get married and have funerals. However, small families generally can't afford it, only a little rich people can eat it, and a little poor people use it to cook porridge. Even the so-called porridge in Beiping, plus some soybeans, mung beans and cowpeas, is quite delicious. If you add more wheat and rice and more brown sugar, it will be the food of the rich. On the streets of Beiping, there are people who sell Japanese glutinous rice porridge. In fact, there are more sorghum rice and less barley rice. Because coix seed is more expensive, it is specially marked. But sometimes sorghum is expensive, so this kind of white rice is used.

* [meter+check] is also called * [meter+check]. Can be used to steam steamed bread and paste cakes. This is indeed a dish of the poor family, but it is rarely eaten in the rich family. However, in these 500 households, more than 200 people keep eating this food, and the rich use it to cook porridge for pigs. However, there are two kinds. One is sorghum * [rice+tea], which is directly ground into * [rice+tea] with sorghum. This kind is used by the rich to feed pigs, and the poor also use it to cook porridge for people. Second, glutinous rice * [rice+tea], first grind sorghum into rice, and then grind it into * [rice+tea], which tastes much better. Adding sugar to porridge is also a product to relieve hunger.

The smallest * [meter+check] is called "three". This kind of porridge can be said to be specially designed for porridge, and only poor people eat it. However, it's delicious to be confused and confused in Henan and Shandong. This kind of * [rice+glutinous rice] and glutinous rice can't be said to be aristocratic food, but the cooked fruit can be exquisite and delicious. But because he is rich in output and cheap in value, rich people disdain to eat him, which is something that people who study food should know.

Noodles are also called noodles. There are many ways to eat this kind of bread, including jiaozi, rolling noodles, rolling noodles, steamed bread with dough, pancakes and so on. In short, anyone who can make white flour can do it with him. However, such as Lehe, noodles and so on. Be sure to add some elm bark, otherwise it will be sticky and easy to break. Not only will it not taste good, but it will be digested by water when there are many people. There is something on the elm bark that is also worth mentioning. The roots of northern elms are the most important. Take out the roots, peel them off, dry them, wash them and grind them into flour, which is particularly sticky. If there is no root bark, you can also use the bark of a tree, but you should scrape off the rough skin on the outer layer, leaving only the red grease grinding surface on the inner layer, which is still not as sticky as the root bark. There are many things in the countryside, and there are also small businesses to sell, so the elm roots in the north are the most valued by poor families. So those who are valued, because rural families are poor, only two or three products are jiaozi and noodles. White flour and mung bean powder can wrap jiaozi noodles, but they are too expensive; The second is buckwheat noodles, but this thing is not constant; Other noodles such as corn and millet cannot be used; Both kinds of food can be cooked, and the only one with low price is sorghum flour, but it can't be cooked without elm bark, so jiaozi noodles are terrible, so everyone pays special attention. In addition, some kinds of white flour can't be made, but he can also make them, such as beach cakes and tea soup, which makes them confused. Although luobing is made of flour, the flour maker is tough and bites when it is a little cold. Because white flour is too sticky, if it is used to pour tea soup, it is equivalent to paste, and life can't be eaten.

Flour is also called flour, also called flour, and it is also written as dough. Flour is defibrinated and starch is pure. The word comes from far away. "Off-sea" clouds, noodles, and rice noodles. "Interpretation of the Name" says "divide" and "break up the rice". However, this is still the nature of noodles, and it has not become a starch ear. Then there was a difference. Generally speaking, it is called flour, and the hot mill is called flour. For example, mung beans are ground into flour, which is called mung bean powder; The fiber residue is called mung bean powder, and absolutely no one is called mung bean noodles. I don't know when the invention of grinding began. There is a word "dross" in the book, which is the device for making it. Set rhyme theory, * [rice+straw] sound * [rice+straw], powder filtration. Of course it's for doing. If you just say noodles, you don't need to filter. The word * [rice+straw] seems to have the same function as the word * [rice+straw] in wine making. The ancients made flour, although there is this word, but its preparation method is not very clear; Later, the method of making mung beans was to break the mung beans, soak them in cold water, grind them evenly, filter out the dregs fiber with a cloth bag, add a little acid powder to make them precipitate slightly, and then squeeze them dry. Our country uses a lot of it, and cooking cannot be separated from it. Being a fan, jiaozi can make many kinds of fruits. The best is the gossamer powder made of mung beans (that is, fine vermicelli), which can't be made without real mung bean powder, followed by sorghum, corn, sweet potato and potato in recent years. The value of mung beans has always been high, so few people use mung beans completely, and most of them are mixed with sorghum, so sorghum electricity can be regarded as the raw material for milling.

There are many kinds of liquor in China, but they can be roughly divided into two types. One is turbid wine, which is made of glutinous rice and millet. Speaking of this muddy word, people who like Shaoxing wine may not like it, but it is not a derogatory term. He has color and precipitation. In Tang poetry, "turbid wine is almost drunk" and "who let you have turbid wine" all refer to this. One is sake, which is made of sorghum. The production method of turbid wine is brewing or filtering, and the production method of sake is burning or steaming. Although the meaning of drinking is the same, it is slightly different, that is, drinking soju is often more to keep out the cold, so it will feel hot immediately after drinking, while yellow wine will be much slower. Therefore, shochu is also called burning a knife, and sometimes it is like a knife in the throat, so it is named; Also known as dry white, it means crisp. In the year of apology, when the grain output was low, the people naturally became poor. When the grain yield is low, sorghum is expensive. If the people are poor, fewer people will drink, so there will be less wine. If the harvest is good, there are many places for shochu. The factory of shochu is called Shaoguo. Where there is a cooking pot in North China, there is a big town. According to the data of Yunfeng's annual output of sorghum, one tenth of it is used for shochu, which is really not small. The most famous shochu is from Shanxi. There are also some good wines produced in Hebei Province. The wine sold in Beiping is divided into two roads in the southeast, Tongzhou on the east road and Rongcheng County on the south road, each with its own advantages. In the past, the wine produced in Dingzhou was called Zhongshan wine, which was also very famous, but it later declined.

Vinegar Most of the vinegar in the world is brewed from fruits, while in China, we mostly use grains. There are also two kinds, one is made of rice, specially named rice vinegar; One is made of sorghum, which is the most common one. Western vinegar is only sour; The vinegar in our country must be fragrant except acid, and rice vinegar is better than sorghum vinegar. But in rice producing areas, it is easy to get rice vinegar. Where there is no rice, few people see rice vinegar. How can they eat? Moreover, the price of rice is much higher than that of sorghum, so most people eat sorghum vinegar in the country, so there are not a few sorghum consumed in vinegar every year.

In a word, sorghum has a long history, high straw, large seeds, great uses and a lot of things. There are about more than one hundred kinds of food made of grain, and dozens of things made of straw, which are finally used as fuel, but they are also indispensable things for every family. Therefore, no matter rich or poor, we should plant some sorghum, which is extremely important food in North China, and it is also necessary for people who study food.