4 BULLETIN 323, U. S. DEPARTMENT OF AGRICULTURE. 
of it is coated. It enters the United States primarily through the 
ports of New York, Philadelphia, and Boston, from which points it 
is widely distributed. 
DESCRIPTION OF RICE TYPES. 
In the numerous samples secured for these investigations many 
types of rice were found. From the standpoint of total value the 
Japan rice was of first importance and was separated into four sub- 
divisions, depending upon its mill finish. Other types of importance 
are the Chinese, Siam, Java, Bassein, and Patna, which get their 
names from the country or province in which they are grown. The 
color and luster of the rice of individual samples within each type 
vary considerably,, and in other particulars the quality is not uniform 
hi the types. The description of the rice types given in this bulletin, 
therefore, includes only those characteristics common to all samples 
of the type. 
Rice of the Japan type has short and more or less rounded 
grains. Differences existing in the appearance and character of the 
rice, caused by varying methods of milling and by climatic influences 
upon the growing grain, make it necessary in commercial practice to 
subdivide rice of this type into four general classes. These subdi- 
visions are (1) "brown," or the rice with only the outer hulls or chaff 
removed; (2) completely milled rice of a flinty texture and heavily 
coated with talc, calcium carbonate, or some white siliceous material 
resembling talc; and (3) completely milled rice of a bluish white color, 
semitranslucent, and very heavily coated with glucose and talc or 
some white siliceous mineral resembling talc. The rice of this third 
subdivision often has a slightly kidney-shaped grain and all samples 
collected of it were grown in Italy. (4) Glutinous Japan rice, com- 
pletely milled. The rice of the samples belonging to this fourth 
subdivision which was handled in this investigation had a very soft 
or chalky texture and was opaque. Its shape is the same as other 
Japan rice described in the first and second subdivisions of this 
group, but it is smaller in size. 
The Siam rice is generally of a flinty texture, and the grain is long 
and slender, with a relatively small germ. 
The Chinese rice is of a white color, very flinty in texture, and 
of about the same shape as the Siam rice, but very much smaller. 
The Java rice is of a white color and in shape is longer than the 
Japan rice and less rounded. Its germ is relatively large, and the 
grain is generally quite hard and flinty hi texture. 
The Bassein rice is very similar to the Java in shape, but slightly 
smaller in size, with a smaller germ and often a more chalky texture. 
The Patna rice, which is comparatively white in color, is generally 
very flinty and heavily coated with glucose and talc. The kernels 
