THE RICE HARVEST IN ONTARIO. 



9^ 



Fig. 2015. Scorching the Green Rice so as to Get the Hulls Out. 



The next stag"e of man- 

 ufacture is to use another 

 kettle somewhat larger, 

 into which the parched 

 product is placed. Now 

 the brisk time has ar- 

 rived, for a lusty man or 

 youth steps in and to 

 a humming melody he 

 waltzes to right, then to 

 left, all the time having 

 a firm hold of a limb of a 

 tree, or a pole supported 

 on two forked stick-s 

 driven firmly into the 

 ground. This frees the 

 parched and loosened 

 hull from the grain. The 

 last stage of manufacture 

 is the winnowinsf of the 



much in the same way as Araunah did 

 on his threshing floor in the period 

 ot the undivided kingdom of Israel — 

 i. e., the chaff and grain are thrown into the 



then the other, then it is push along John grain from the chaff and is accomplished 

 for more straw with rice on it. 



Of course a good deal spills over the side 

 of the canoe ; it forms the seeding for the 

 next year, also is the source o^i food ior the 

 Fall water fowl in the 

 shallower water. 



When the canoe is filled 

 by this primitive procedure 

 it is taken to the camp 

 where it is then treated, 

 or manufactured, into an j 

 edible shape or state. . 

 The first thing done now 

 is to have a large kettle, 

 like a large soap kettle, 

 with a slow fire under it. 

 The rice is put into the 

 heated kettle in small 

 quantities, being contin- 

 ually stirred so as to parch 

 the outer covering but 

 not burn the grain. This 

 requires experience and an 

 adeptness only obtained 

 by patient practice. 1 ^i 



ilL Kilt FROM CHAi J h\ T J-;I.\G IN THE WiND. 



