RICE. 339 
Spreng., Linodoruim fasciolé Sw.). On the neighboring island of Rota, Gaudichaud 
collected Nervilia ovata Gaudich. ( Pogonia ovata Lindl.) . 
Oryza sativa. Rice. 
Family Poaceae. 
Local NAMEs.—F ai, Fie, Farai (Guam); Bai (Java); Paré, Pari (Sunda); Padi 
(Malay) ; Halai, Hala, Pala ( Bouru); Fala (Ceram, Amblaw ); Faha (Matabello); 
Fas (Mysol); Palai (Philippines); Paddy (British East Indies).¢ 
Rice was a food-staple of the natives before the discovery of Guam. Tt is among 
the products of the island mentioned by Magellan (1521), Legazpi (1565), Oliver 
van Noort (1600), and others. According to the accounts of the early navigators it 
was cultivated in many places on the island by the natives, who sold it to visiting 
ships in parcels weighing 70 to 80 pounds each. The Dutch complained that the 
natives were dishonest in their dealings, for not one parcel of rice bought from them 
was found which had not been increased in weight by the addition of stones and 
sand. 
The aborigines had three kinds of rice, red (agaga), coarse-grained (basto), and a 
fine fragrant variety, brought from the island of Rota, called by the Spanish settlers 
‘“palay aromiitico.”? According to Don Antonio Martinez, one of the principal rice- 
growers on the island, rice was formerly cultivated both in the flooded marshes and 
on dry land, Now it is cultivated only in the marshes. In addition to the three 
kinds already mentioned two Philippine varieties are now planted, called “palay 
blanco’? (white paddy) and ‘malaquid.”’ 
It is interesting to note the identity of the Guam name for rice with names used 
throughout the Malay Archipelago, which is shared by the East Indian word 
“paddy.”’ Cooked rice is called ‘* puga,’’ or when preceded by the definite article, 
“piga.’’? This word is prabably allied to ‘‘ buas”’ of the sea-gypsies called Bajau, ? ¢ 
roaming tribe of fishermen met with in all parts of the Malay Archipelago. 
At present rice is cultivated in Guam very much as in the Philippines. The land 
is generally prepared during the month of August or September or in the early part 
of October, and at the same time the seedlings are grown and gotten ready for trans- 
planting. Transplanting takes place in October, November, or December and the 
grain matures about five months later. As the water supply comes from rain-fed 
streams the cultivation of rice is attended with considerable uncertainty. It is not 
unusual for droughts or blasting winds to cause the loss of the entire crop. As the 
time of the harvest approaches the prevailing winds are from the north, and they 
sometimes cause great damage to the rice fields which are exposed to them. Near 
Inalahan they are protected by the mountains to the northward, On the Inalahan 
vega the planting may be postponed even until January, so that the grain may form 
at the end of March, when the northerly winds have somewaat subsided. 
The fields are leveled by means of a scraper (rastra). It is unnecessary to puddle 
the soil, as it will retain the water without difficulty. The area to be cultivated is 
divided into small fields separated by banks about a half meter high, to confine the 
water. Where the land slopes it is formed into terraces, arranged in such a manner 
” 
as to govern the flow of water. 
The seed is soaked in water for twelve hours, after which it is taken out and left 
three or four days, when it begins to sprout. It is then planted in a semillero, or 
nursery, Which is surrounded by a ditch of water to protect it from ants and other 
crawling insects. When the seedlings are about 6 or 8 inches high they are 
transplanted into the fields, or squares, prepared for them. The plants are set out 
@The vernacular names here given are applied to the unhusked rice. Throughout 
the Malay Archipelago and ino India distinct names are applied to rice after it is 
husked and to cooked rice, Just as in Mnelish we distinguish between maize, hominy, 
and pone. 
bSee Wallace, Malay Archipelago, pp. 621 and 607, 1869, 
