356 FIELD CROPS FOR THE COTTON-BF^LT 



Table 35. Composition of Rice and its Products 



Water 

 Per Cent 



Ash 

 Per Cent 



Protein 

 Per Cent 



Crude 



Fiber 



Per Cent 



Nitro- 

 gen 



FREE 



Extract 

 Per Cent 



Fat 

 Per Cent 



Prepared rice 

 Rice polish . . 

 Rice bran . . . 

 Rice hulls. . . 

 Rough rice. . 

 Rice straw . . 



12.79 



9.73 



10.05 



11.11 



5.73 



6.76 



0.40 



5.50 



11.17 



14.95 



5.89 



12.88 



7.38 

 12.73 

 11. 3S 

 1.88 

 7.75 

 3.00 



0.33 



2.20 



16.10 



39.11 



8.25 



38.98 



78.84 

 59.40 

 39.76 

 33.62 

 70.13 

 42.11 



0.24 

 10.44 

 11.57 

 0.33 

 2.31 

 1.27 



440. Varieties. — Owing to the great antiquity of 

 rice and the varied conditions of soil, climate and culture 

 under which it has been produced, many varieties have 

 come into existence. Relatively few of these, however, 

 are of great agricultural importance. 



The principal varieties of rice grown in the United 

 States are the famous Carolina Gold Seed, the Honduras, 

 the Japan, and the Blue Rose. "White" rice, the origiUal 

 variety introduced into this country in 1694, was gener- 

 ally cultivated in the South Atlantic states during the 

 early period of the rice industry in this country but in 

 recent years has been superseded by the Gold Seed. 



Carohna Gold Seed rice, so called from the golden- 

 yellow color of its husk when ripe, ranks among the best 

 rices of the world as regards yield, and size and richness 

 of kernel. In reaHty there are two varieties of Gold Seed 

 rice, differing only in size of kernel. 



The Honduras (Fig. 61) and Japan varieties are grown 

 largely in Louisiana, Texas, and Arkansas. Honduras rice 

 grows taller than the Japan and produces a stiffer culm 

 which renders it less liable to lodge. . The kernels are large 

 and polish with a desirable pearly luster, for which reason 

 it usually commands a higher price than the Japan. On 

 the other hand, Japan rice usually yields more than the 



