124 ELEMENTARY AGRICULTURAL CHEMISTRY 



ing. On the continent of Europe, however, rye is largely 

 grown for grain, being used for making rye-bread, the staple 

 food of the peasantry in many districts. The straw is long, 

 and valued for thatching. In composition the grain of rye 

 resembles that of wheat, but it does not yield so good a quality 

 i)f bread. 



Average Composition op Rye, Rye Straw and 

 Rye Fodder. 



Rice {Onjza sativa) forms the staple food of a large portion 

 of the human race. It is generally grown under irrigation. 

 It requires a warm climate, and generally has to be cultivated 

 under swampy and unhealthy conditions. Two crops per year 

 are usually grown. The rough rice, known as " paddy," ob- 

 tained from the plant is subjected to a process of milling, by 

 which the brown outer husk is removed and the familiar white 

 rice of commerce is obtained. The by-products of the mills 

 are chiefly rice polish, a fine, flour-like substance, and rice hran, 

 a coarser and less nutritious material. Sometimes these are 

 mixed and sold as "rice meal," "rice feed," or under some 

 other name. Oi'ganic nitrogenous matter — e.g., cotton-seed 

 cake — and superphosphates are recommended as manures. 



Another variety, upland or mountain rice, will grow up to 

 elevations of 6000 feet, and without irrigation. It yields 

 excellent fodder. When ripened the grain is similar to ordi- 



