RIC 



RIG 



*' Begin to plant about the 25th of 

 March, tiencli .slialh)\v and wide, and 

 scatter the seed in the row ; make 

 72 or 75 rows in a task, and sow two 

 bushels to an aer(\ 



" Hoe about the end of April or be- 

 ginning of May, when the rice is in 

 the fonrtii leaf; then flood, and clear 

 the licld of trash. If the planting be 

 late, and yon are likely to be in grass, 

 flood belore hoeing ; but hoeing first 

 is preferable. The best depth to flood 

 is three or four inches. It is a good 

 mark to see the tops of the rice just 

 out of the water ; the deep places are 

 not to be regarded : the rice will grow 

 through in three or four days. Ob- 

 serve to make a notch on the frame 

 of the truidv when the water is at a 

 proper depth ; if the rains raise the 

 water above the notch, or it leaks 

 out, add or let off accordingly. This 

 is done by putting a small slick in the 

 door of the trunk, about an inch in 

 diameter : if scum or froth appear in 

 eight or ten days, freshen the water, 

 take off the trunk doors, run ofT 

 the water with 07ic ebb, and take in 

 the next food ; then regulate as be- 

 fore. Keep the water on about fif- 

 teen or seventeen days, according to 

 the state of the weather ; that is, if 

 a hot sun, fifteen days, if cool and 

 cloudy, seventeen days, counting from 

 the day the field is flooded ; then leak 



off with a small stick for two days ; 

 then run off the whole, and keep the 

 field dry. In four or live days after, 

 hoe the second time, stir the ground, 

 whether clean or not, and comb up 

 tiie fallen rice with the fingers. Keep 

 dry and hoe through the field. Hoe 

 the third lime and pick clean. Tliis 

 will be about the begiiuiing of July. 

 Then flood as you hoe. Let the wa- 

 ter be the same dej)th as before. If 

 any grass has escaped, it must be 

 picked in the water after it shoots 

 out. This is called the fourth hoe- 

 ing, but the hoe is never used except 

 for some high places, or to clean the 

 dams. If the rice is flaggy and like- 

 ly to lodge, flood deep to support it, 

 and keep it on until fit to harvest." 



Most of the rice exported is in the 

 form of paddy, or cleaned ; the hull- 

 ing is readily accomplished by grain 

 cleaners. 



I'he Chemical Composifinn. — The 

 grain of rice has been examined by 

 Braconnol and others. It consists of 

 85 starch, 3 6 gluten, and 013 fat 

 per cent. From this composilion we 

 are at no loss to account for its infe- 

 riority as an article of food ; indeed, 

 the parts removed by cleaning the 

 chit or germ are much the richest 

 portion. The ashes of the grain, 

 chaff, and straw have been determin- 

 ed by Professor Shephard per cent. : 



Phiis|>hate of limy .... 

 Pliospliate of [Kitusli (nearly) . 



Silica (nearly) 



Sulphate of iiotash . . . . 

 Cliloiide of potassium and loss 

 Cail)on:ite of lime . . . . 

 Carlioiiate of magnesia . . . 

 Potash from the silicate . . 



? clean grain,! Clmir, 



> per i:eut. 13*7 per cent. 



A!^h. i a.s)i. 



Stiiiw, 



12-4 per cent. 



Hsh. 



70 20 



5-00 



20-00 



traces. 



1024 



trace. 



97-55 



trace. 



113 



0-29 



2-00 

 trace. 



84-75 



2-56 

 200 



8-69 



RICE WEEVIL. Callandra ory- 

 zcE. An insect very similar to the 

 grain weevil, and which produces 

 much destruction in crops of rice and 

 wheat at the South : it is destroyed 

 by kiln-drying the grain. 



RICE, WILD, or WATER. Zi- 

 zanra aqiialica, iiuhacca, and jluitans. 

 Indian rice. It grows in the margins 

 of lakes and rivers The aquatira is 

 largo and abundant in the Middle 

 Western States, and was much used 

 662 



by the Indians and early French set- 

 tlers, and called by them Folic avoine. 

 The Indians collected the grain by 

 first tying the fruit stems in bundles, 

 and when they became dry, they pass- 

 ed through the plants in canoes, and, 

 bending over the heads, beat the 

 seeds from them into a blanket pla- 

 ced in their canoes. 



KICINIC ACID. An oily acid, 

 produced by distilling castor oil at a 

 high temperature. 



