FOOD VALUE. 21 



proportional amount of the different constituents. Furthermore, little 

 is known of the comparative digestibility of wild rice and other grains. 

 From its extended use by the Indians and others it seems safe to assume 

 that this grain is wholesome, and as said above, analysis shows that it 

 is, like the more common cereals, a nutritious food. So far as can be 

 learned no extended study of the proteids, fats, and carbohydrates of 

 wild rice has been carried on. Some tests which were recently made 

 showed that starch is present in large amounts and in the form which 

 gives a blue color with iodin. No attempt was made to study other 

 members of the carbohydrate group, if such were present, Indications 

 were observed of an enzyme which caused fermentation of the grain 

 when moistened. 



When wild rice is soaked in water a peculiar odor is noticeable, 

 recalling that of damp hay. When it is boiled it also possesses a 

 characteristic odor, something like that of boiled barlej^. The raw 

 grain has a starchy taste, while the cooked grain resembles barley 

 mach more than white rice in taste. The flavor is characteristic and 

 is relished by many. When cooked, the wild-rice kernels expand to 

 about two or three times their original size, and except for the bits of 

 dark outer covering ordinarily present the cooked material is of a 

 grayish-white color. In Minnesota and adjacent States where wild 

 rice is best known it is usually eaten as a breakfast cereal, or cooked 

 in much the same manner as ordinary white rice, 



ARTIFICIAL PROPAGATION. 



When wild-rice seed is to be used for propagating purposes it is now 

 customary to secure it from Indians as soon as possible after it is har- 

 vested, and to spread it out thinly over some sort of a floor in' the 

 shade and stir it frequently until it is dry. Since it has been extremely 

 difficult to germinate seed so treated, or to secure successful plantings 

 from seed obtained upon the market, there is good reason for believing 

 that it is the present methods of curing seed that are at fault. It was 

 largely for the purpose of determining where this fault \&y and how 

 best to remedy it that investigations were instituted. It is true that 

 many of the unsuccessful plantings made during the past owe their 

 failure to the improper selection of the place for planting, due to 

 ignorance regarding the nature of the plant and its environmental 

 requirements; but it is certainly true that the plant ma} T grow in many 

 localities where it is not now found, provided good seed is obtainable. 



PREVIOUS FAILURES IN PLANTING. 



Some instances are reported where successful plantings have been 

 made, but the greater number have proved entire failures. This is 

 no doubt due to the fact that the seed which is ordinarily obtained 

 from the Indians is treated in such a manner as to kill the o-erm. 



