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Campania is particularly prolific in millet, and a fine white porridge is made from it: it makes a bread, too, of remarkable sweetness. The nations of Sarmatia1 live principally on this porridge, and even the raw meal, with the sole addition of mares' milk, or else blood2 extracted from the thigh of the horse. The Æthiopians know of no other grain but millet and barley.

1 The Tartars still employ millet as one of their principal articles of food. They also extract a kind of wine from it.

2 Virgil alludes to this, georg. iii. 463.

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