R. J. D. GRAHAM 216 



were chosen for further trials against the best local varieties. This 

 second selection served a double purpose. It raised the work of 

 classification from the level of a mere piece of academic research to a 

 work of practical value and it furnished a check, were such needed , 

 on the observations made while the particular rice was grown in 

 line culture. 



Problems involved in Improvement. — There are two main openings 

 for the improvement of the rice crop, depending on the quality and the 

 quantity or yield of the rice. Generally speaking, the smaller and 

 more slender grained rices are considered of a finer quality. A 

 second quality found in combination with the finer grain is fragrance. 

 This is a peculiar mouse-like smell possessed by the grain and also 

 noticed when the rice is in flower in the field. This fragrance, though 

 not appreciated by Europeans, — it is said that a distinguished mem- 

 ber of the Agricultural Service soon after arriving in the country 

 fell foul of his cook for serving him with rice with a mousey past — is 

 held in high esteem by the natives of India. 



These finer rices naturally weigh lighter than the coarse ones. 

 The weight in 1911 of the grain from 200 heads of a coarse rice 

 usually lay between 650 and 750 grams though Gangawaloo (Chanda) 

 weighed 1,041 grams. On the other hand, a similar number of 

 heads of a fine rice usually weighed between 300 — 400 grams, the 

 lowest weight being 223 grams in Bagmochh (Jubbulpore). The first 

 problem, then, is to get a high yielding fine rice. The second pro- 

 blem is simple, to improve the yield of the coarse rice. 



A minor problem is introduced by the practice of polishing the 

 rice before it goes to the market. In the polishing process the rice 

 is liable to be broken and the price lowered. Generally the longer 

 the grain the more liable it is to be broken. This is a second reason, 

 the first being the lighter weight of the grain, why the finer rices are 

 usually nearly double the price of ordinary. 



Wild Rice. — The investigation of the wild rices of the Province 

 is still in progress. The following is a sununary of the facts. Wild 

 rice is common on the margins of tanks, DewdJmn (Jubbulpore), Ghon 



