618 THE SMALL GRAINS 



popular rice in the Texas-Louisiana rice district (Fig. 

 180). 



Over 200 years after the introduction of Carolina rice, 

 the Kiushiu rice was introduced from Japan by S. A. 

 Knapp, for the United States Department of Agriculture. 

 Ten tons of seed were secured, in the spring of 1899, and 

 distributed for trial to cooperating planters, in the Texas- 

 Louisiana rice belt. The variety was imported in re- 

 sponse to a need for rice that would break less in milling 

 than the long kernels of the Carolina and Honduras 

 types, and thereby furnish a much larger proportion of 

 head rice. Kiushiu rice has short kernels which are 

 oblong oval, sometimes slightly obovate, white, and 

 awned. It did so well, on first trial, that 100 tons more 

 seed of it were imported by Louisiana planters for the 

 season of 1900. 



Out of the thousands of foreign varieties tested in more 

 recent years by the United States Department of Agri- 

 culture, a few have given exceptionally good results. 

 Two of these, Shinriki and Wataribune (Fig. 181), have 

 done particularly well, and are now grown on the rice 

 farms. The latter is already the popular variety in the 

 Sacramento Valley. These are small-kerneled Japanese 

 varieties. The Shinriki has white, awnless, oblong-oval 

 kernels. The Wataribune has awned kernels darker in 

 color, and more elongated. Omachi, another introduced 

 small-kerneled Japanese variety, also gives promise of 

 becoming established. 



689. Seed cleaning and grading. The treatment of 

 this subject under discussion of the other cereals is quite 

 applicable to rice. Ordinarily no seed of any cereal 

 should be sown until well fanned and screened, usually 

 with the fanning mill. Grading by means of the specific 



