120 



icle for the following directions for cooking rice : After washing 

 the desired amount of rice until the water comes clear, add 1.3 

 pints of water for each pint of rice (1.1 pints for Japan rice) ; 

 use a heavy wooden cover to prevent the loss of steam and juice 

 (for this reason also a proportionately large cooking utensil is 

 advisable ) ; put over a strong fire where boiling will begin in ten 

 minutes ; boil ten minutes ; reduce the strength of the flame and 

 boil another ten minutes ; reduce the flame to a very weak point 

 and boil for another ten minutes ; extinguish the flame and let 

 stand for five minutes ; it thus requires 45 minutes to properly 

 cook rice, and during this time the cover should never be re- 

 moved. Over anything but a gas stove, the kettle, of course, 

 would be pushed to the rear or to the side to reduce the strength 

 of the flame. When cooked in this manner all of the peculiar 

 points above mentioned will be very strongly brought out, and 

 the flavor especially will be such that even those who profess a 

 dislike for rice, will find that it is one of the best of dishes. 

 Furthermore, to a poor man it will be quite a saving if by using 

 the proper method of cooking he can substitute rice for some of 

 the other expensive sources of starchy foods. 



a^fter all of this discussion we are still in the dark as to what 

 is the real cause of the difference in the quality of rice and why 

 the Hawaiian-grown rice should be inferior to the imported ar- 

 ticle. The inferiority being principally, as shown, a matter of 

 flavor, all that we know is that either in the climate or soil of 

 Japan is some factor which is the cause of the superiority of the 

 Japan rice. We have grown the same varieties and have culti- 

 vated them in the same manner as they are cultivated there. It 

 may be that the cooler climate, or a dift'erence in the length of the 

 growing season, may" account for the changes. Or it may be 

 that the use of organic manures in large cjuantities, which prac- 

 tice is more common in Japan, exerts an influence upon the 

 quality, and this reason has been suggested by one interested in 

 the study of this problem. In accord with this, too, we find in 

 the Experiment Station Record, \'ol. 23, page 467, that : "In 

 India a difference in composition of rice is noted, the average 

 protein content being lower (6.58'7{ ) with Cuttack rice and the 

 highest being 7.69% with Bombay rice, while the individual vari- 

 ations were from 5.44% in Cuttack to 9.807^ in :i sample of 

 Broach."' "Local reputation and inarket value coincide in some 

 cases with tlic high protein content '■'- * * and in other cases 

 there is no connection between them as in dadkhani rice of 

 Bengal.* '''■' * The ricluiess of the grain appeared to be due 

 to the method of cultivation rather than to the races (varieties) 

 of ])lants, the grain having the better composition being grown 

 ui)on rich virgin or highly manured land * * * manuring 

 ■of lanfl appears to be one of the princii)al means fif improving 

 the cjuality of the grain for comimTcial and edibli- i)in"posc's." It 

 was fomid witli wheat that manuring sli-jlttlN' increased the 



