23Q 



UNITED STATE3. 



els are often produced from the same quantUy of 

 land. 



The warmjth of the climate of the middle states is 

 not favourable to oats, and, in lands long cultivated, 

 it is a light grain : but, in the new lands of the west- 

 ern counties, its weight is equal to any produced in 

 Europe. 



Barley thrives well, as does rye. 



The triticum sfielta^ ov spelt ^ is cultivated by the 

 Germans in Pennsylvania. It makes a brown breads 

 but of a very wholesome quality. 



In all the States the numerous varieties of maize^ 

 or Indian corn, are extensively cultivated. This. 

 inestimable blessings thi-s magnum Dei donum^^ 

 enters largely into the food of a great portion of the 

 people of the United States, and for wholesome qua- 

 lities is exceeded by no grain on darth. 



Rice C oryza ) is exclusively cultivated in NortIi> 

 and South Carolina and Georgia, and has become 

 one of the most valuable staples, particularly of the 

 last two states. 



As the history of the introduction of this valuable 

 grain into this country, and its mode of culture, may 

 be interesting, it shall now be given. 



Rice was first planted in South Carolina, about 

 the year 1688: when by chance a little of it, of a 

 small unprofitable kind, was introduced into the 

 state. In the year 1696, a l)ag of a larger and whiter 

 kind was presented, by a captain of a brigantine 

 from Madagascar, to the governor; who divided it 

 between several gentlemen. And some time after- 

 wards, Mr. Du Bois, treasurer to the British East 

 India Company, sent another parcel of rice ; which 



