RICE 369 



tion of cleaned rice. It is accomplished by friction between 

 the rice kernels and pieces of extremely soft, tanned moose- 

 hide or sheep-skip loosely tacked around a revolving double 

 cylinder of wood and wire gauze. The object of polishing 

 is to give the rice its pearly luster. The pohshed rice is 

 now graded by passing it over separating screens com- 

 posed of different sizes of gauze. It is then barreled and 

 is ready for the market. 



454. Classification of rice products. — The products 

 of the rice in miUing are classified commercially, as fol- 

 lows: ^ Head rice, consisting of whole grains; straights, 

 made up mostly of whole grains but grading slightly 

 lower than head rice; screenings, consisting of broken 

 rice of which there are several grades; brewers' rice, con- 

 sisting of very finely broken rice used in the manufacture 

 of beer; rice polish, consisting of the highly nutritious 

 flour removed from the kernels in the process of pohshing; 

 rice bran, consisting of the removed cuticle; rice hulls, 

 consisting of the removed flowering glume and palea. 



455. Uses. — ■ Rice serves as the principal food in the 

 dietary of more than one -half the population of the world. 

 It is usually eaten whole or in soups. Rice is very low in 

 protein and consequently should be eaten in connection 

 with foods rich in this constituent. In China rice is usu- 

 ally eaten in connection with fish or soybeans. 



Rice is also used in the manufacture of starch. The 

 lower grades are used in the production of alcoholic 

 beverages. 



Rice polish is a valuable stock food being rich in both 

 albuminoids and carbohydrates. It is also used in the 

 manufacture of buttons. 



Rice bran, when fresb, makes an acceptable food for 

 iKnapp, S. A., " Rice." Cyclo. Am. Agr., Vol. I, p. 537. 



