RICE 25 
that the sort of grain which grew wild in a given locality 
would be the one first cultivated in that region, whence its 
cultivation would spread in course of time to other parts of 
the world. In Figs. 16 to 21 are indicated the region which 
is now believed to have been the native home of each cereal, 
and the range of its present cultivation. As will be seen 
by a comparison of the maps, five of the cereals are natives 
of the Old World, maize alone belonging tothe new. All six, 
however, are cultivated successfully in America, and to-day 
the markets of the world are supplied largely by grain raised 
in the United States. 
18. Oats thrive in northern regions where most of the 
other grains do not flourish. This grain forms one of the 
chief foods of the Scotch, Icelanders, and Scandinavians. 
Where other grains are used more largely as human food, 
it is especially valued as a fodder for horses. 
19. Barley, in spite of its more southerly origin, grows 
even farther to the north than oats, and thrives equally in 
subtropical regions. Although anciently of great importance 
as a breadstuff, it is now used chiefly for malting (see sec- 
tion 29) and as fodder for domestic animals. 
20. Rye will grow in a poorer soil than any other grain. 
This fact accounts for its importance in regions that are 
hilly or otherwise difficult of tillage. From it is made a 
dark-colored bread, largely used by the peasantry of Aus- 
tria, Germany, and Russia. In Sweden rye is highly valued 
as a breadstuff by all classes. 
21. Maize is one of the most important of the grains. 
The ease with which it may be grown in almost any climate, 
and the simple way in which the kernels may be prepared for 
eating, have made it almost as widely used among the sav- 
ages of the Old World, as formerly among the American 
Indians. It is less valued as a human food in Europe than 
with us, but is universally recognized as one of the very best 
foods for domestic animals, particularly for use in fattening. 
22. Rice grows best in hot countries, and as the varieties 
most used require to be submerged for a considerable period 
in order to develop properly, their cultivation is restricted 
to localities where yearly flooding may be practised. At 
