GRAIN AND ITS CULTIVATION. 131 



extent of Africa, and through no inconsiderable portion of 

 the North and South American continent, it is extensively 

 grown, and forma the staple food of the inhabitants. Rice 

 requires a moist soil, and is much more productive when sub- 

 joct to inundation. A hot sun is also necessary to mature it, 

 and as a result of these two essential conditions, its culture is 

 limited to regions much more circumscribed than are allotted 

 to wheat, maize, or some of the usual ly cultivated plants. 

 We subjoin from the American Agriculturist, an excellent ar- 

 ticle on the cultivation of rice, from the pen of Dr. Cart- 

 wright. 



" There are many varieties of rice ; but lam induced 

 to believe that they are all essentially aquatic. All the varie- 

 ties, yet discovered, flourish best under the inundation system 

 of culture ; yield more to the acre, give less trouble, and re- 

 quire less labor. Nevertheless, each variety grows pretty 

 well on light, moist uplands without irrigation, when cultiva- 

 ted with the hoe or plow. The product, however, is so 

 much less than by the irrigation system, and the labor of til- 

 lage so much more, that the upland producer never can com- 

 pete successfully with the lowlander. The former may cur- 

 tail his expenses by growing rice for domestic uses, but he 

 can not, very profitably, produce it for gale. Besides the 

 ten-fold labor, which rice on upland requires, in comparison 

 to that cultivated by the irrigation system, it can not be sown 

 thick enough to make a larger yield per acre. Space must 

 be left for the plow or hoe to till the rice, which is not neces- 

 sary in those localities where it can be overflowed at will, 

 and the water drawn offas occasion may require. 



"The method pursued on the rice lands of the lower Mis- 

 sissippi, is to sow the rice broadcast, about as thick as you 

 sow wheat at the north, and harrow it in with a light har- 

 row having many teeth ; the ground being first well plowed 

 and prepared by ditches and embankments for inundation at 

 will. It is generally sown in March. Immediately after 

 sowing, the water is let on, so as barely to overflow the 

 ground. The water is withdrawn on the second, third, or 

 fourth day, or as soon as the grain begins to swell. The 

 rice very soon after comes up and grows finely. When it 

 has attained about three inches in height, the water is again 

 let on ; the top leaves being left a little above the water. Com- 

 plete immersion would kill the plant. A fortnight previous to 

 harvest, the water is drawn off to give the stalks strength, 

 and to dry the ground for the convenience of the reapers. 



