167 



which is an evidence of manliness, as one of the inci- 

 dental results of studious habits. 



MR. H. SAZE, a Japanese student attending the Sum- 

 mer School of Biology, was introduced, and gave an in- 

 teresting account of the cultivation of rice in a northern 

 province of Japan. The following is an abstract of his 

 remarks : 



The seed is usually sprouted before sowing. This is 

 done by soaking it in water and then exposing it to 

 the warm sun. It is sown broadcast, very thickly over 

 a small patch of prepared soil which might be called a 

 nursery. The plant grows in the nursery until it reaches 

 the height of six or seven inches. Then it is trans- 

 planted. 



The rice field is ploughed, manured, watered, and 

 thoroughly stirred in early spring. The water must stand 

 about three inches deep. Hence, the necessity of dividing 

 the field into compartments. About the beginning of 

 June, the transplanting commences. The young plants 

 are set out in regular rows of bunches, six, seven, or eight 

 inches apart. Before the plant advances too far in its 

 growth, two or three weedings are usually necessary. 

 The water is finally drawn off. The harvesting takes 

 place during October. The cutting is done with the 

 sickle. 



The grain is threshed early in the winter. One handful 

 after another of the straw is taken up, and the grain 

 separated from it. The straw is kept for ropes, shoes, 

 mats, etc. 



The chaff is ground off by means of a large wooden 

 or clayey handmill, not heavy enough to crush the 

 kernel. Before it is ready for the kettle, the rice must 

 be further refined by removing the brown inner seed- 



