12 BULLETIN 1127, U. S. DEPARTMENT OF AGRICULTURE. 
an inch long. The leaf blades are broad, averaging five-eighths of 
an inch in width. The panicles (Fig. 3) have an average length of 
9| inches, and each bears on an average 157 seeds. 
The seeds (PL III, / and -7) average 10 millimeters in length and 
3.4 millimeters in thickness. The glumes are pale yellow and have- 
smooth margins. The hull loosely incloses the kernel, is light yellow, 
and medium in thickness. Its surface has a burlaplike appearance 
and is thinly and evenly covered with white hairs. The apex of the 
hull terminates in four conical light-yellow teeth. The two that are 
prominent are located on the meson, the dorsal one being the longer 
and sometimes spinelike. This conical tooth may develop into an 
awn when the variety is grown on very rich soil. The other two are 
lateral and small. 
The kernels (PL III, K and L) average in length 8 millimeters, 
in width 1.9 millimeters, and in thickness 2.8 millimeters. Viewed 
laterally, the dorsal and ventral margins are equally convex, and 
the distal end is obtuse. The opaque area, when present', is usually 
located on or near the dorsal margin. 
This variety matures in approximately 123 days and has produced 
an average acre yield of 1,834 pounds of paddy and 2,363 pounds 
of straw. It is the principal long-grain rice grown in Louisiana, 
Texas, and Arkansas. It has yielded at the rate of 1,914 pounds 
of paddy per acre on the Delta lands of the Mississippi River in 
Louisiana and as high as 2,045 pounds of paddy on new prairie 
lands in Arkansas. When grown on land that has been cropped 
too heavily to rice, it produces low yields of paddy, often too in- 
ferior in quality to make a good milled product. Because of its 
lack of productiveness on the poorer lands, the acreage of Hon- 
duras rice has been greatly reduced in southwestern Louisiana. 
In the Mississippi and Teche River sections of Louisiana this vari- 
ety produces its maximum yields and should be grown there on a 
larger acreage. 
The milled product of this rice always has a ready market. Its 
popularity is due to the fact that the kernels do not form a paste- 
like mass when boiled. These properties are highly valued by those 
who eat rice regularly. This class of consumers also uses the broken 
as well as the whole kernels of this variety, which indicates rather 
strongly that something more is necessary than a whole kernel (head 
rice) to make an attractive and palatable dish of rice. 
WATARIBUNE. 
The Wataribune variety was grown for the first time in this 
country at Webster, Tex., in 1908, by S. Sabaira, a Japanese farmer, 
who imported the seed from Japan. The seed from this crop was 
sold by J. A. Lambert, Houston, Tex., under the name " Watari." 
Although a rice of high-yielding capacity and excellent quality, it 
has never been grown extensively in Louisiana, Texas, and Arkansas. 
Wataribune and selections from it are the principal varieties culti- 
vated in California. 
The rather thick culms of this variety are light green, streaked 
with dark green, and usually number eight to the plant. Their 
average height, including the panicles, is 43 inches. The culm nodes 
