RICE 25 



that the sort of grain which grew wild in a given locaHty 

 would be the one first cultivated in that region, whence its 

 cultivation would spread in course of time to other parts of 

 the world. In P^igs. 16 to 21 are indicated the region which 

 is now believed to have been the native home of each cereal, 

 and the range of its present cultivation. As will be seen 

 by a comparison of the maps, five of the cereals are natives 

 of the Old World, maize alone belonging to the new. All six, 

 however, are cultivated successfully in America, and to-day 

 the markets of the world are supplied largely by grain raised 

 in the United States. 



18. Oats thrive in northern regions where most of the 

 other grains do not flourish. This grain forms one of the 

 chief foods of the Scotch, Icelanders, and Scandinavians. 

 Where other grains are used more largely as human food, 

 it is especially valued as a fodder for horses. 



19. Barley, in spite of its more southerly origin, grows 

 even farther to the north than oats, and thrives equally in 

 subtropical regions. Although anciently of great importance 

 as a breadstuff, it is now used chiefly for malting (see sec- 

 tion 29) and as fodder for domestic animals. 



20. Rye will grow in a poorer soil than any other grain. 

 This fact accounts for its importance in regions that are 

 hilly or otherwise difficult of tillage. From it is made a 

 dark-colored bread, largely used by the peasantry of Aus- 

 tria, Germany, and Russia. In Sweden rye is highly valued 

 as a breadstuff by all classes. 



21. Maize is one of the most important of the grains. 

 The ease with which it may be grown in almost any climate, 

 and the simple way in which the kernels may be prepared for 

 eating, have made it almost as widely used among the sav- 

 ages of the Old World, as formerly among the American 

 Indians. It is less valued as a human food in Europe than 

 with us, but is universally recognized as one of the very best 

 foods for domestic animals, particularly for use in fattening. 



22. Rice grows best in hot countries, and as the varieties 

 most used require to be submerged for a considerable period 

 in order to develop properly, their cultivation is restricted 

 to localities where yearly flooding may be practised. At 



