54 



of the association has been directed to the lupine raised in Northern 

 Germany as a green crop to plow under. He recommends its more 

 extensive use in that region, and says: "It grows luxuriously on poor 

 sandy soil, where no other vegetable will grow; making it an excellent 

 renovator of poor and worn-out soil." He adds: "There is no scarcity of 

 hay, and no disease among- stock, but many farmers suffer for want of 

 food for themselves." 



Industrial Association in Washington Territory. — Our corre- 

 spondent in Thurston County reports that the Western Washington 

 Industrial Association has recently purchased, at Olympia, grounds 

 sixty acres in extent, on which to hold annual fairs, and that $3,000 

 "will be at once exi)ended in permanent improvements. The site lias 

 a supply of water and fine scenery, including a beautiful bay, snow- 

 capped mountains, &c. The association, of which Dr. J. C. Kellogg, of 

 Seattle, King County, was president for 1874, was " organized to develop 

 the resources of Washington Territory." 



Modes of Cooking Rice in India. — Rice, the staple food of India, 

 is iirepared in numerous styles; among these are the following meth- 

 ods, used by the natives of Bengal : First, paddy (unhusked rice) is 

 soaked in cold water twenty-four hours, after which it is dried in the 

 sun, and when suificiently dry to bear the process is husked in a tread- 

 mill. In the process the grains broken by husking are separated by a 

 fan from the unbroken. Second, the paddy is first soaked in water, 

 then boiled, dried, and husked; different varieties require to be soaked 

 for periods of different length. If the paddy is oversoaked, the rice is 

 dark-colored ; if overboiled, it is coarse in appearance ; if overdried, it 

 is much broken. Third, the paddy is parched. In this process the 

 grain in parting with its moisture swells up to about four diameters, 

 becomes very light and white in appearance, and the husk is split and 

 separated from the desiccated, puffed grain. Fourth, " flattened paddy." 

 This is first boiled well, and then, after being slightly dried, under the 

 pestle of the tread-mill is husked and flattened at the same time. Fifth, 

 parched rice. The husked rice, being slightly wet with water and salt, 

 is placed on a parching-pan or sand-bath, (the latter gives a better flavor 

 to the rice,) and being briskly stirred, it immediately swells to about 

 one and a half diameters, and becomes anhydrous and blistered by the 

 escaping moisture. But if the rice is cured by boiling the paddy twice 

 before husking, then moistening the husked rice with salt and water and 

 drying it by fire, it is made to contain sufficient moisture to swell the 

 grain when parched to three or four diameters. The foregoing prepara- 

 tions are all white and light. They are eaten generally with salt, pepi:)er, 

 and mustard-oil. Khai (parched paddy) is specially suited for the sick 

 as a healthful, dry, and light food. Confections are made of it with 

 syrup of sugar, syrup of molasses, a variety of spices and condiments, 

 in various forms. Sixth, boiled rice, called bhat. This is the principal 

 food of the natives. "A Bengali, however richly fed, does not feel sat- 

 isfied unless he takes his usual bhat; meat, fishes, soups, dols, curries, 

 and chatnies, however varied and nicely prepared, are aids and second- 

 aries to bhat." The modes of cooking boiled rice, either alone or in 

 connection with other articles of food, as milk, sugar, and almost every 

 kind of indigenous fruit and vegetable, are too many and diversified to 

 afford room here for description. Rice also enters as an ingredient into 

 a great variety of confections. 



