156 RICE, — DESCRIPTION — ORIGIN. 



barley, rye, oats, millet, and Indian com^ all true grasses, 

 which in some respects resemble each other, and form 

 a group by themselves. 



'RiCE(0ryza8aiiva) is along panicled grass, 

 having, when ripe, some resemblance to oats, 

 the seed growing in a separate pedicel start- 

 ing from the main stalk. Each kernel term- 

 inates in ian awn, and is enclosed in a rough 

 husk, or scale, of a yellowish color. The 

 stem or stalk of rice is similar to that of 

 wheat, except that the joiiits are more numer- 

 ous. It is annual, and rises to the height of 

 from two to six feet, according to the variety, 

 soil, and culture. A stalk of rice, with its 

 spiked panicle, is shown in Fig. 129. 



Rice-meal is composed, to a great extent, 

 of starch, with but a comparatively small per.- 

 centage of gluten, which forms a large pro- 

 ■ portion of good wheat-flour. The seed is 

 surrounded with a husk, which is so closely 

 attached to it as to be difficult of separation. 

 It is cleaned by passing through mill-stones, 

 set far enough apart to prevent crushing the 

 grain, but sufficiently near to remove the 

 husks or chaff by friction. 



Rice, doubtless, originated in Asia, where 

 it is known to have been extensively used 

 for many ages, and where, from the earliest 

 times of which we have* any record, it has 

 formed the chief and most important food of 

 the inhabitants. It is also at the present time 

 largely produced in Egypt, and forms an im- 

 portant article of commerce, and a produc- 

 tive source of wealth. The facilities for irri- 

 Fig. 129. gation afforded by the River Nile make it 



