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published serially in this magazine. This federal brochure 
is by S. A. Knapp, special agent in chaige of farmers’ co- 
operative demonstration work, Bureau of Plant Industry. 
Some of his general remarks are of great interest to students 
of dietary, which should include everybody. The following 
is a collection of his observations in different places in the 
bulletin, but here run together : 
“Rice forms the principal food of one-half the population of 
the earth. It is more widely and generally used as a food 
material than any other cereal. The luxuriant growth of 
leguminous plants (beans, peas, etc.) at all seasons in tropical 
climates provides the nitrogenous food elements necessary to 
supplement rice. A combination of rice and legumes is a 
much cheaper complete food ration than wheat and meat, and 
can be produced on a much smaller area. 
“Fashion demands rice having a fine gloss. To supply 
this the rice is put through the polishing process, which re- 
moves some of the most nutritious portions of the rice 
grains. In the process of polishing nearly all the fats- are 
removed. In 100 pounds of rice polish there are 7.2 pounds 
of fats. In 100 pounds of polished rice there is only 0.4 
pound of fat. Upon the theory that the flavor is in the fats, 
it is easy to understand the lack of flavor in commercial rice 
and why travelers universally speak of the excellent quality 
of the rice they eat in oriental countries. 
“Boiled rice, flaked rice, rice puddings, croquettes, cakes, 
and many other w^ell-known dishes made from rice form a 
part of the diet of many, if not of the majority, of the well- 
to-do families in the rice-producing sections of the United 
States. Rice polish or flour, wdiich is now sold at the mills 
at three-fourths of a cent to one cent a pound for cattle food, 
or exported to Germany, will, when appreciated, be in de- 
mand for human food. It contains 10.95 per cent, of protein, 
in comparison with 7.4 per cent, for the clean rice. 
“If rice is to enter largely into the list of economic foods 
for the use of the masses, grades must be established based 
on the food values and not on the polish of the surface. It 
would be just as sensible to place a price on shoes according 
to the polish they will take.” 
SUGAR GROWIXG IX THE PHILIPPIXES. 
An interesting official document from the Philippines is 
entitled, “The Sugar Industry in the Island of Negros.” It 
is by Mr. Herbert S. Walker, of the chemical laboratory at 
Iloilo, and makes a book of 145 pages, with ten heavy plates, 
bearing two fine engravings each, added. 
Originally, as the preface by Dr. Paul C. Freer, editor of 
