RICE 



RICHARD I. 



703 



605,000 acres ; and in Cochin-China, 2 million 

 acres. It is also extensively grown in Siam, 

 China, Japan, Java, Egypt, and Brazil. In 1890 

 India exported 34,500,000 cwt. ; China, 9,500,000 

 cwt. ; Japan, 4,000,000 cwt. The produce in the 

 United States has fluctuated much. In 1860 it 

 was 187,140,173 Ib. ; in 1870, 73,635,071 ; in 1880, 

 110,131,173. In 1890, 388,912 Ib. were exported, 

 and 113,308,571 Ib. were imported. After South 

 Carolina the principal rice-growing states are 

 iJi'orgia and Louisiana. Great Britain imports 

 about 6,000,000 tons annually, mainly from Burma ; 

 of this half is re-exported. 



In China rice is generally sown pretty thickly on 

 very wet land, and afterwards transplanted to the 

 land which it is finally to occupy. The plants tiller 

 or spread at the root very much, so that each sends 

 np several or many stalks. The rice-grounds are 

 carefully kept clear of weeds, although often so wet 

 that a man cannot walk in them without sinking 

 to the knees. In many parts of China and in other 

 warm countries it is common to obtain two crops 

 of rice in a year. 



Kice is husked and quickly dried before being 

 brought to market. Special milling machinery is 

 required for removing the inner skin of the rice 

 grain, and a large quantity of the grain is badly 

 broken in the process, being saleable only as 

 broken rice or rice flour. Good Indian rice has the 

 following composition : Moisture, 13'50 per cent. ; 

 nitrogenous matter, 7'41 ; starch, 78'10; fatty or 

 oily matter, - 40 ; ash, 0'59. Rice contains a 

 smaller amount of nitrogenous elements than 

 any other grain ( wheat having as much as 22 per 

 cent.); it is also deficient in fatty matter, ana if 

 taken by itself is less nutritious than other grain- 

 food (see FOOD, Vol. IV. p. 719); but combined 

 with fatty nitrogenous substances it is a valuable 

 food-stuff It is believed to furnish more food for 

 man than any other grain, especially in Chinese 

 regions; but it is not, as is commonly supposed, 

 the chief food-supply of India, where, save in certain 

 favoured areas, millet is the principal food-stuff. 

 Ground rice is in great demand for puddings ; and 

 preparations of rice flour under such names as 

 ri/inf, &c., are familiar. Owing to the small quan- 

 tity of gluten which it contains, it is capable by 

 itoelf only of an imperfect fermentation, and is 

 unlit for being baked into bread. It is, however, 

 subjected to fermentation, by help of added fer- 

 mente of various kinds, in many countries. The 

 beer made from rice by the Japanese is called Sold, 

 and is in general use among them. Several kinds of 

 Rice wine are made by the Chinese and Japanese, 

 some of them highly esteemed and very intoxi- 

 cating; spirit is distilled from the lees. Some of 

 the common Arrack (q.v.) of the East is made from 

 rice ; and rice is also largely employed by distillers 

 in Britain. 



/.'"' Starch is made in considerable quantity in 

 Britain, and is used in laundries and muslin manu- 

 factories. It has one-fourth more starch in its 

 composition than wheat, hence the preference 

 given to it by starch makers, both from its cheap- 

 ness and larger yield. The straw of rice is used 

 to make straw-plait for bonnets and the straw 

 hoea of Japan. The refuse of rice, which remains 

 when it is cleaned for the market, and consists of 

 the husk, broken grains, and dust, is valuable as 

 food for cattle. It is known as Rice-meal and Rice- 

 dust. 



Canada Rice (Zizania aquatiea), the Wild Rice 

 or Indian Rice of North America, is a species of 

 grass quite different from the true rice, and of a 

 different genus. It is common in North America, 

 and particularly abundant in the north-western 

 parts, growing in miry places or shallow water, 

 often on the margins of lakes. It has a culm 



7 to 8 feet high, with broad diffuse leaves, and 

 a large terminal panicle of male flowers, with 

 a spike of female flowers at the summit. The 

 flowers have six stamens. The seeds are about 

 half an inch long, slender, farinaceous, affording 

 very good meal, and are much used by the Indians 

 where the plant abounds. 



Rice, JAMES, novelist, for nine years collabora- 

 teur with Mr Walter Besant (q.v.), was born at 

 Northampton in 1843, studied at Cambridge, drifted 

 from law into literature, and became proprietor 

 and editor of Once a Week. He died in London, 

 25th April 1882. 



Rice-bird, a name given to the Bob-o-link 

 (q.v.), as also to a popular cage-bird, the so-called 

 Java Sparrow (Paada oryzivora), really a kind of 

 finch. 



Rice-paper, a paper made in China with 

 layers of Fatsia (Aralia) papyri/era, a tree 

 peculiar to the island of Formosa. The pith is 

 sometimes 1 to 1J inch in diameter. By carefully 

 cutting this pith spirally with a very sharp knife it 

 is opened out into a sheet of snowy whiteness. 

 When the curl has been removed by weighting, or 

 by flattening in a press, it is ready for use. The 

 largest sheets cut are 10 by 15 inches. It is chietly 

 used for making coloured drawings on. When 

 dyed it can be made into the most perfect artificial 

 flowers, more natural than can be produced from 

 any other paper or fabric. 



Rich, EDMUND. See EDMUND (Sx). 



Richard I., king of England, surnamed CCEUR 

 DE LION, was the third son of King Henry II. and 

 his wife Eleanor of Aquitaine. He was born on 

 8th September 1157, either at Oxford or at Wood- 

 stock, out was brought np amongst the knights 

 and troubadours of Poitou, in Aquitaine, with 

 which duchy, his mother's patrimony, he was 

 whilst still a child invested by his father. In 

 England Richard did not spend in all his life a 

 full twelvemonth ; after he l>ecame king he spent 

 only twenty-six weeks in his kingdom, seventeen 

 weeks when he landed to take the crown and to 

 go through the coronation ceremony at West- 

 minster, and nine weeks when he came back from 

 his imprisonment. It may indeed reasonably be 

 doubted whether he could speak English. A 

 favourite of his unprincipled mother, he was in- 

 duced by her to join his brothers Henry and 

 Geoffrey in their rebellion (1173) against their 

 father (see HENRY II.). Henry II. had his eldest 

 son, Prince Henry, crowned king as his successor 

 during his own lifetime; and in 1183 be ordered 

 that Iiis younger brothers should do homage to 

 him. Richard obeyed with the greatest reluc- 

 tance ; thereupon the ungrateful Prince Henry at 

 once picked a quarrel with him, and marched 

 an army into his duchy of Aquitaine. King Henry 

 hastened to the assistance of the young duke, 

 whilst the other brother Geoffrey sided with the 

 prince. But the sudden sickness and death of the 

 ingrate put an end to the quarrel. In the 

 spring of 1189 Richard was in his turn in arms 

 against his father. Philip of France, the per- 

 tinacious foeman of King Henry, mingled in the 

 strife ; and eventually Richard joined forces with 

 his father's enemy, did homage to him, and took 

 the field against the old king. A reconciliation 

 was rendered more difficult because of Richard's 

 jealousy of John, his father's favourite. 



Richard became king of England, Duke of Nor- 

 mandy, and Count of Anjou on 5th July 1189, and 

 was crowned king of England on 3d September 

 following. But lie had already taken the vows of 

 the crusader ; and, besides his coronation, he had 

 another object in coming to England : he wanted 

 to raise funds for his crusade. He effected this 



