28 PADI INDUSTRY, KRIAN. 
only persons utterly devoid of palate who would eat, say, a pulut rice, 
suitable to be served with durian preserve, with curry. 
The following description of the different sorts of padi was taken 
down verbatim from a number of headmen who procured for me samples 
of the padi described, but any one accustomed to take down statements 
from any peasantry knows how inaccurate they are when anything like 
exact data is sought for. For the exactness of the following particulars, 
therefore, | am not prepared to vouch; they may, however, be taken as 
the opinions of some of the more intelligent of the people engaged in 
padi growing and whose lives have been devoted to it. An almost 
limitless list might be prepared like the following, but it would be of 
little practical use, as many of the names are very local, and a few miles 
away the same padi may be grown under another name. 
There are two species of padi grown by the Malays—the one, 
ordinary rice, Padi Jawei (Oryza Sativa) the other, Pulut (Oryza 
Glutinosa) ; of these, 1 will describe ten each. 
PADI JAWEI (Oryza Sativa.) 
I. Padi Arong. ey! gsi 
Sea padi. Is said to have come from China: hence, probably, the name, 
like the now almost forgotten name ‘‘sea-coal.’”’ It prefers a dry soil— 
that is, by comparison—as all the samples enumerated are grown in 
water, unlike the dry padi, which is grown on hilly or undulating ground. 
The yield is about 400 or 500 gantangs to an orlong (37 to 47 
bushels to the acre). Grows about five feet high, and takes some four 
months to mature, hence is often planted when the nurseries of some 
other heavier varieties have failed. This is rather a fancy padi, is the 
sort commonly chosen for presents, and fetches a comparatively high 
price. 
Tl. Padi Durt Pandan. ols esas 
From dur7, a thorn, the end of the grain being pointed like a thorn, and 
pandan (a species of mengkuang), the leaves of which are used as a 
flavouring in certain dishes. The taste and smell of this padi when 
cooked is not unlike that of the pandan. 
Like the last, this is a fancy padi, in great requisition on festive 
occasions. The husk is yellow, the grain very white, long and thin, and 
soft when cooked. The straw grows about five feet long. Each stool 
will average from 30 to 35 stems. It is a slow grower, taking about 
seven months to mature. In a good year it will yield as much as goo 
gantangs to an orlong (844 bushels to an acre.) 
Ill. Padi Mayang S’kupol. SS» &Le ssbb 
Mayang is the blossom of the palms—coconut, areca-nut, etc. ; s’kupol 
(satu kupol), one handful. Two explanations are given for the name. 
The one, that a single ear will yield a handful; the other, that when first 
introduced into Krian from Siam a single handful was all that was 
brought. The flowers of the palms lie very close together, as do the 
