Javars - millet

Essence.
Millet comes in three types and is similar in strength to rice, but rice is more nutritious. Millet is better in all respects than sorghum, although the latter is more astringent.

Choice.
Millet is boiled with milk or with wheat bran infusion and almond oil and it provides good nutrition.

Nature.
Cold, dry to the limit of the second degree. Some doctors say that millet is hotter in the first degree, but the first statement is more correct.

Actions and properties.
Millet is somewhat astringent and dries without burning. Millet is a good poultice to soothe pain; but if it is not prepared properly, it produces bad blood. It is less nutritious than other grains used to make bread. The nutritional value of millet is low; it is viscous and somewhat thinning, as some doctors assert, but if boiled in milk or water with wheat bran, its nutritional value is excellent, especially if eaten with ghee or almond butter.

Nutritional organs.
Millet, whether its substance or bread made from it, is slowly digested in the stomach.

Eruption organs.
Millet is used to make a poultice for pain in the intestines. It drives urine.