46 AGRICULTURE AIS[D FORESTRY. 



pestle until hulls and kernels are separated. Water-power and 

 similar arrangements are also in use as with us the stamping- 

 apparatus in oil-mills. 



The simplest, most primitive husking- machine is often found 

 in Japanese mountain-valleys, and is used also for pulverizing 

 materials in the pottery industry. A hewn beam plays the part 

 of a two-armed lever. The heavier arm bears at its extremity a 

 rectangular bolt shod with iron. This end is kept under cover in a 

 frame building with the rice trough. The other end projects out- 

 side. It is generally the longer, and its extremity is hollowed 

 out in the shape of a scoop. Upon this scoop there flows a stream 

 of water, which fills it, and causes it to sink ; whereupon the scoop 

 empties itself, and the other end falls like a raised hammer, and 

 so on. The work advances slowly, but here, in reality, "time is 

 not money." 



Rice is as closely bound up with the life of the Japanese as with 

 the Malay and Hindu. This is shown, among other things, by 

 the fact that his language has a different word for almost every 

 particular form of it. Thus the young rice-slip in the seed-bed 

 before being transplanted, is called Naye (pronounced nae) ; when 

 more developed, in the field, Ine. Kome (or Kuromai) is the 

 name for the grains (Paddy) after being cleaned from chaff. By 

 Momi or Mominai they designate the unhulled, and Hakumai 

 and Tsukigome the hulled rice. When the latter is boiled and 

 warm, it is called Meshi, Gozen, or O-mamma (children's name for 

 it), but Hiya-meshi when it is cold. According to the time of 

 ripening, they distinguish Wase, Nakade, and Oku, that is, early, 

 middle, and late rice. The first is harvested in the middle of 

 September, the late rice, on the other hand, not till the end of 

 October. ^ The latter is by far the most important, and constitutes 

 the principal crop. 



As before mentioned, Okabo is the name for mountain rice, 

 Uruchi for common rice, Mochi-gome (Chinese 7io, MdiXdiy pulut, 

 Javanese kattan, French, riz gluante) for glutinous rice {Oryza glu- 

 tinosa, Rumph.), a special sort, often with black hulls, of which it 

 was formerly thought that a part of its starch had been resolved 

 into dextrin.i When hulled, the grains of this glutinous variety 

 can be recognised instantly from their light colour and lack of 

 lustre, as well as from their resemblance to stearine when fractured. 

 Its meal affords a tough, highly elastic dough, like the most 

 glutinous kind of wheat-flour. It is particularly used for making 

 little round cakes, which, filled with bean-meal and sugar, are eaten 

 without being baked and are very much relished. It is also used for 

 paste. This glutinous rice is cultivated throughout the monsoon 

 region ; and in its properties, though not in appearance, is the most 

 noteworthy of all the many varieties of rice. 



Since rice, boiled in water or steam, is the foremost dish in each 

 ^ For more exact information, see the analyses infra. 



