IM TROPICAL AGRICULTURE 



rice differ m size, shape, and color of the grain, character of 

 straw, and fruiting panicle, chemical composition, and flavor 

 and culinary properties. The chief varieties of rice grown 

 in the United States are Goldseed, White rice, Japan rice, and 

 Honduras rice. 



In the Southern States rice fields are from 60 to 80 acres in 

 extent on level lands, and i to 2 acres in area on sloping lands. 

 The seed is sown broadcast or in drills from March 15 to May i 

 at a rate of i to 3 bushels per acre. A light irrigation is given 

 to germinate the seed. Later the water is turned on when the 

 rice is 8 to 10 inches high. The water is then maintained at 

 a depth of 3 to 6 inches, being withdrawn to facilitate hoeing. 

 The final irrigation continues until a week before harvest. In 

 small fields and in marsh soils rice is cut with a sickle, but in 

 large fields rice is harvested with reapers. 



In nearly all tropical countries the method of growing and 

 harvesting rice is that which has been practiced for centuries by 

 the Orientals. The Chinese method of growing rice may be 

 briefly described as an illustration of the painstaking hand 

 labor which this race devotes to its farming operations. Rice 

 seed is first sprouted in bags. Within 2 or 3 days a slight 

 sprout appears and the sprouted rice is then planted in nursery 

 beds. The young plants are removed from nursery beds at the 

 age of about 20 days and planted in the field at distances vary- 

 ing from 8 by 8 inches to 12 by 12 inches both ways. For this 

 purpose the field is lined off in squares and three or more 

 plants are placed in each hole. The tips of the leaves of 

 the young plants are cut off before being transplanted. The 

 rice is then irrigated with flowing water for about four-fifths 

 of the time from transplanting to harvesting. Rice is har- 

 vested within 3 to 7 months from the time of seeding, depend- 

 ing upon the variety. The harvesting and threshing of the 

 rice is for the most part done by hand work. The Chinese 

 harvest their rice with a sickle. Each handful of straw is cut 

 in two near the middle of the straw in order that the grain 



