RICE 



and the ripening of the grain. These prairies are 

 now a great rice region. 



Varieties. 



There are a great many varieties of rice, mainly 

 the result of the different climates, soils and 

 methods of cultivation under which rice has been 

 produced through long periods of years. For prac- 

 tical purposes these numerous varieties may be 

 reduced to a few. The three types mainly culti- 

 vated in the United States are the Carolina, the 

 Honduras and the Japan. The famous Gold Seed 

 rice of the Carolinas ranks among the best rices 

 of the world for size, richness of kernel, and large 

 yield. The so-called Honduras rice, mainly im- 

 ported from Mexico, is similar in form of grain 

 and in habits of growth to the Carolina. Of the 

 many varieties of Japan rice, all have the short, 

 fat type of berry, but differ in habits of growth, 

 length of head, date of maturity, strength of straw 

 and other qualities. The Japanese appear to have 

 bred and selected intelligently for certain charac- 

 teristics that would meet local requirements. Some 

 are storm-resistant, some mature early, some have 

 a straw very valuable for hats, and other varie- 

 ties are excellent for paper. Thus some valuable 

 characteristics have been made dominant in each 

 variety. All of the leading varieties excel in yield 

 and milling qualities. It is not uncommon for the 

 famous Kiushu rice (Japan) to mill 90 to 95 per 

 cent of head rice ; 40 per cent is a good average 

 for Honduras and 60 for Carolina. 



Red rice (Oryza rufipogon), so called because 

 the grains are red or streaked with red, is a sep- 

 arate species, hardy, of early maturity and great 

 vigor. In foreign countries it is not considered 

 very objectionable, and in some countries, as 

 Porto Rico, where the rice is slightly colored for 

 common use with some harmless vegetable dye, 

 the matter of the color of the grains has no com- 

 mercial importance. In the United States, how- 

 ever, the demand is for white rice and wherever 

 the red rice invades a iield the grade is lowered. 

 Red rice can be eradicated by going through the 

 fields and pulling all the stools of that variety, by 

 late spring-plowing or by rotation of crops. 



Wild rice. — The wild rice of North America (M- 

 zania aquatica) differs widely from true rice. It 

 abounds in places of shallow water, in marshy 

 places and along the borders of lakes. The grain is 

 about one-half inch long, slender, farinaceous. It 

 shatters easily when ripe. Some tribes of Indians 

 use it extensively for food. Chicago furnishes a 

 market for it at a high price, where it is regarded 

 as a great delicacy. It is not cultivated. 



Oriental rice-eviture. 



In. oriental countries the method of production 

 usually followed is to plant in carefully prepared 

 seed-beds, where, after the rice- has germinated 

 and is three inches tall, the soil is daily saturated 

 with water till the plants have reached a height of 

 six to eight inches, when they are ready for trans- 

 planting to the field. Two objects are attained by 

 this method of growing the rice plants in beds and 



RICE 



535, 



transplanting them to the fields. A more uniform, 

 stand and a larger yield are secured and later 

 planting in the field is permitted, thus allowing 

 time to harvest the winter crop to which the field 

 was devoted. Transplanting is done by running a 

 spade about two inches under the surface, which 

 prunes the roots slightly, and renders the plants 

 easily pulled up by the tops. They are then pulled, 

 tied in bundles of five or six, and carried to the 

 field for setting. Previous to this the field is; 

 watered by rainfall or artificial irrigation, then 

 spaded or plowed and further worked until the soil 

 is a mass of fine, thick mud, four to six inches 

 deep and covered with an inch or more of water.; 

 In this the field hands stand and set the plants in- 

 rows eight inches apart by six inches in the rows.; 



After setting, the field is kept flooded with water 

 till the plants are about twelve to fifteen inches 

 tall. The water is then drawn off, the rice is hoed, 

 and by some growers slightly root-pruned. It is 

 then reflooded and the water allowed to remain till 

 about ten days before the grain is fully ripe, This 

 period is gradually indicated by the head bending 

 over from the weight of the grain. 



The grain is universally • cut with a reaping 

 hook, bound in bundles about three inches. iij diam- 

 eter and hung on bamboo poles or laid on the. 

 levees of the fields for curing. The rice grains are. 

 then removed by drawing the heads through a 

 hatchell or by pounding them over a log, or by 

 piling the sheaves on a clay fioor and driving oxen 

 over them, as the custom of the country may ap- 

 prove. The grain is spread on mats or fioors and 

 dried in the sun, and is then stored. 



The hulls or husks are generally removed be- 

 fore the grain is sold. The sacks for holding the 

 rice in transit to market are commonly made by 

 the farmer out of rice-straw. [Further discussion 

 of rice-growing in tropical countries is found in 

 Vol. I, Chapter II, pages 108, 119, 124, 125. Figs. 

 60, 129, 130, 132, 133, 140, 141, and Plates VI 

 and VII (Vol. I) are interesting in this connection.]. 



Bice-culture in the United States. 



The larger part of the rice produced in the 

 United States is grown on the low alluvial lands 

 along rivers, in reclaimed swamps and marshes 

 and tide-water lands, and on level tracts capable' 

 of irrigation. The tide-water lands lie back up the 

 rivers above the meeting of fresh and salt water,' 

 so that the fields are not liable to flooding with 

 salt water. Next to the river a levee is con- 

 structed sufficiently broad and high to keep out the 

 river water. This is provided with tide gates. The 

 fleld is then thoroughly ditched and drained, and 

 the land is plowed and prepared for a crop. 



Soil. — Rice prefers a rich, clay loam soil with the 

 surface thoroughly pulverized at the time of sow- 

 ing to the depth of three inches. The soil is pre- 

 pared as for wheat. The soil below should be firm, 

 such as would result from fall-plowing. The clay 

 subsoil should be retentive of water. 



Excellent drainage of the soil is an important 

 condition of good rice-farming. Good drainage 

 allows earlier planting, makes possible a more 



