THE CEREAL FRUITS 



177 



on rich soils which can be periodically flooded, since water hastens 

 the germination of the seed. When the rice is ready for harvest- 

 ing, the water is drained off* the fields 

 and stalks are piled up to dry. In 

 the United States rice is grown in 

 Louisiana, Texas, Arkansas and Cali- 

 fornia — the Sacramento valley of the 

 latter being particularly well fitted for 

 its cultivation (fig. 109). 



In milling rice the grain is pound- 

 ed in mortars to remove the bran and 

 the embryo; the white portion of the 

 rice remaining is then scoured, pol- 

 ished and given a glossy coating of 

 glucose and talc. Unfortunately these 

 operations remove some of the nutri- 

 tious portions of the grain; such 

 polished rice is chiefly starchy or 

 sugary, while whole rice includes in 

 addition proteins, fats, and vitamins. 

 The chief use of rice is for food, being eaten by over half of the 

 world's population. But in addition it is made into the Japanese 



Fig. 108 

 branching 



-Rice has 

 inflorescence 



known as a panicle. 



Fig. 109. — Distribution of acreage devoted to growing rice. 



beverage known as sake and the straw is used in the manufacture 

 of paper, hats and fiber board. 



