PADI INDUSTRY, KRIAN. 29 
grains in the ear of this padi. Being a very prolific padi, it is a favourite 
with the Chinese padi planters. The straw is white and thin; about 30 
stems to a stool]. The grain is rather long, thin, and pointed at both 
ends. The rice is rather sticky. It matures in less than six months, 
and under favourable circumstances will yield as much as 1,000 gan- 
tangs to the orlong (94 bushels to the acre.) 
LV. Padi Radin. sh sul 
Royal or Raja's padi, from radin, a Javanese word for raja. This is one 
of the most favourite of the padis. It is very heavy, and will bear the 
vicissitudes of the weather better than any other variety, hence is pro- 
bably more extensively grown than any other. The husk is yellow and 
the rice white. There is nothing particularly remarkable about its 
flavour, but it is one of the very few varieties of rice which Malays consider 
ft to be eaten cold. It is a good ordinary rice for daily consumption. 
The grain is similar in appearance to the pad? mayang s’kupol, but is 
longer and thinner; like it, it is very prolific, and has been known to 
yield in good seasons as much as 1 ,000 to 1,100 gantangs to the orlong 
(94 to 103 bushels to the acre.) it matures in about six months. 
V. Padi Mélor Susun. 99 Dyke csuls 
Flowers of the double mé/or (jasmine). So called, it is said, from a 
supposed resemblance of the ear to the flower. The grains grow closer 
together on the stem than in any other variety. (See TH. Padi Mayang 
oN hupol). The colour of the rice is white, and it has an agreeable taste 
and smell; but its shape is against it, being short and thick. It is 
usually eaten with santan, the juice expressed from the fruit of the 
coconut, or with rich luscious fruits, such as durian or jack. The plant 
is very large, having as many as 40 or 50 stems to a single stool. It 
does not grow tall—under four feet. “The average yield in a good season 
is about 700 to 800 gantangs to the orlong (66 to 75 bushels to the 
acre). It matures in from five to six months. 
VI. Padi Itam. pea gsi 
So called from the dark-brown colour of the husk. The rice being hard 
is against it. The straw grows to over five feet long, and becomes white 
as it ripens. There are from 20 to 25 stems to a stool. Is rather pro- 
lific, yielding 800 gantangs, or, in exceptionally good years, as much as 
1,000 gantangs, to the orlong (75 to 94 bushels tu the acre). Being a 
slow grower (taking some seven months to mature) it is a very heavy, 
and is considered a very nutritious, grain. 
VII. Padi St Antah. 3\ is” cgi 
Antah is the padi remaining in rice after pounding, the reason for the 
name being that this rice is very hard to husk and it 1s almost impossible 
to get the rice quite clean, some antah nearly always remaining in it. 
This is one of the padis said to have been grown by the Sakais 
(the aboriginal inhabitants of the country), and is rather despised, the 
grain being short, hard and gritty. Its colour is also against it, 
being darkish or ash-coloured, and the proportion of chaff to grain is 
excessive. As a rule, a gantang of padi will produce half a gantang of 
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