XX CONTENTS. 



PART II. 



Tlie Staple Products of India. 



CHAPTER I. 



RICE. 



Rice, the principal food of one-third of the human race, chiefly 

 cultivated in Asia. The varieties of rice. Mode of culti- 

 vation in Salsette and the Concan. Ploughing, sowing, and 

 transplanting. An improved culture resulting in an 

 improved staple. The superior quality of Carolina rice 

 attributable to superior cultivation. The endeavours of 

 the Court of Directors to introduce this variety into India. 

 Mr. Kittredge's instructions. History of Carolina rice. 

 Mode of cultivating it in South Carolina. The impor- 

 tance of Carolina rice as a subsoil-feeder. Experiments 

 made by the Indian Government to acclimatize this 

 variety. The general advantages of its cultivation. The 

 improvement of indigenous rice equally important. Careful 

 cultivation the means of accomplishing it. Rice soils, and 

 the means of improving them. Limeing. Cultivation in 

 furrows. Deep-ploughing. Selection of seeds . Manuring, 1 87 



CHAPTER II. 



WHEAT, 



Indian wheat in the European markets, The exports from 

 Bombay. The high quality of wheat and the increasing 

 demand. The successful cultivation of wheat demanding 

 a thorough knowledge of the Principles of Rational Agri- 

 culture. Exhaustion of the soil rendering wheat-plants 

 liable to be attacked by disease and parasites. Deficiencies 

 in soils on which wheat has been grown for any length 

 of time. Available silica in its relation to wheat. How 

 to increase available silica in wheat-soils, Rotation of 



