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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. 



RICE, the principal product of the fields of India, 

 is one of the most extensively cultivated of all our 

 grain crops, and forms the principal food of more 

 than a third of the human race. It is the seed of 

 Oryza sativa ; the plant belonging, as do most of 

 our other edible grains, to the species of grasses. 



Its cultivation, though chiefly carried on in 

 Eastern and Southern Asia, is far from being 

 confined to that Continent, but extends to Egypt, 

 the southern countries of Europe, some parts of 



