RICE. 57 



which will ripen tolerably well, provided the autumn prove favour- 

 able. 



It is probable, however, that the mountain-rice, which endures a 

 very considerable degree of cold on the tops of the loftiest hills of 

 Hindustan, and grows in the midst of snow, might be naturalized 

 to our own climate. 



Rice is the principal food of the inhabitants in all parts of the 

 East ; where it is boiled and eaten, either alone or with their meat. 

 Large quantities of it are sent annually into Europe, and it meets with 

 a general esteem for family purposes. The Javanese have a method 

 of making puddings which seems to be unknown here, but which is 

 not difficult to be practised. They take a conical earthen pot 

 which is open at the large end, and perforated all over : this they 

 fill about half full with rice, and putting it into a larger earthen pot 

 of the same shape, filled with boiling water, the rice in the first pot 

 soon swells, and stops the perforations so as to keep out the water; 

 by this method the rice is brought to a firm consistence, and forms 

 a pudding, which is generally eaten with butter, oil, sugar, vinegar, 

 and spices. The Indians eat stewed rice with good success against 

 the bloody flux j and in most inflammatory disorders they cure 

 themselves with only a decoction of it. Tlie spirituous liquor called 

 arrack is made from this grain. Rice grows naturally in moist 

 places : and will not come to perfection, when cultivated, unless 

 the ground be sometimes overflowed, or plentifully watered. The 

 grain is of a grty colour when first reaped; but the growers have 

 a method of whitening it before it is sent to market. The manner 

 of performing this, and beating it out in Egypt, is thus described by 

 Hasselquist. They have hollow iron cylindrical pestels, about an 

 inch diameter, lifted by a wheel worked with oxen. A person sits be- 

 tween the pestles, and as they rise, pushes forward the rice,whilst an- 

 other winnows and supplies fresh parcels. Thus they continue work- 

 ing until it is entirely free from chaff. Having in this manner cleaned 

 it, they add one-thirtieth part of salt, and rub them both together, by 

 which the grain acquires a whiteness ; then it is passed through a sieve, 

 to separate the salt again from it. In the island of Ceylon they have 

 a much more expeditious method of getting out the rice ; for in the 

 field where it is reaped they dig a round hole, with a level bottom, 

 about a foot deep, and eight yards diameter, and fill it with bundles 

 of corn. Having laid it properly, the women drive about half a 



