SOME NEW VARIETIES OF RICE. 
17 
Annual axd Average Yields. 
Yields per acre, poun Is.] 
Class and variety. 
Annual. 
1913 
1914 
1915 
1916 
1917 
191S 
1919 
1920 
1921 
Long-grain varietie. : 
Fort una 
1,590 
1,980 
2, 555 
2,650 
2,240 
1,500 
1,900 
1,888 
2,730 
2,010 
2,350 
1,890 
2,085 
2,130 
2,230 
3,665 
3, 530 
2,590 
3,420 
1,255 
2,S70 
1, 798 
1, 457 
1,760 
1,920 
3,130 
3,610 
1,894 
2,362 
3,020 
1,840 
2, 550 
2,010 
2,070 
2,060 
2,000 
2,770 
2,910 
3,390 
2,980 
2,750 
1,710 
2,6S0 
2,530 
2,140 
1, 590 
1,470 
1,690 
2,620 
3,080 
1,900 
1,900 
1,220 
2,050 
1,430 
1,310 
1, 150 
1,900 
1,290 
2,170 
3,240 
2,960 
2,300 
2,780 
Delitus 
2,100 
Tokalon .. . 
2, 050 
Evangeline ' 
1,660 
2,800 
2,610 
1,500 
2,2.50 
2,590 
1,390 
Salvo 
1,850 
1,740 
Medium-grain variel y : 
1,750 
Short-grain varieties: 
Acadia 
2,330 
Wataribune 
2,570 
2,700 
2,180 
2, ISO 
2,833 
2,500 
1,830 
Shinriki 
2,330 
Average for years stated, dates inclusive. 
Class and variety. 
5 vears, 
1917 to 
1921. 
6 vears, 
1916 to 
1921. 
6 vears, 
1915 and 
1917 to 
1921. 
7 vears. 
1915 to 
1921. 
8 vears, 
1914 to 
1921. 
9 vears, 
1913 to 
1921. 
Long-grain varieties: 
Fortuna 
2,678 
1,761 
2,440 
2,004 
1.913 
1,590 
1,806 
2,126 
2,728 
2,687 
2, 506 
2,687 
1,803 
2,425 
1,985 
1,942 
1,680 
1,877 
2,497 
1,798 
2,459 
2,111 
1,968 
1,575 
1,822 
2,086 
2,530 
1,828 
2,443 
2,080 
1,985 
1,654 
1,880 
1,862 
Tokalon 
Evangeline 
2,027 
2,086 
1,774 
1,833 
Vintula 
Salvo 
Honduras 
1,834 
Medium-grain variel y: 
Blue Rose 
Short-grain varieties: 
Acadia 
2,884 
2,827 
2,520 
Wataribune 
2,711 
2,505 
2,828 
2,517 
2,747 
2,475 
2,727 
Shinriki 
2, 500 
The grain of the Acadia. Wataribune, Blue Rose, and Shinriki 
A'arieties is not easily removed from the straw. Unless the separator 
is fed very slowly when these varieties are thrashed, there is con- 
siderable loss of grain. Similar care must be exercised for another 
reason in thrashing Honduras and Evangeline. Their straw becomes 
very brittle after drying in the shock and is not easily separated from 
the grain when the thrasher is fed too rapidly. 
The culinary properties of the new varieties described in this 
bulletin have a commercial value, and if properly exploited by the 
trade they should greatly increase the demand for rice as a daily 
article of food. The rice-eating people of this country, like the 
orientals, eat this cereal mainly in the boiled state and show a prefer- 
ence for those varieties whose kernels retain their general shape and 
remain separate when prepared in this way. These varieties possess 
this characteristic and for this reason should be more marketable 
than those which form a pastelike mass when boiled. 
