2 
Padi Undan, from Negri Sembilan. A soft-boiling rice, emit- 
ting a sweet odour. Rarely planted. Prized on ac- 
count of its rarity. Takes four and a half months to 
ripen. 
„ Gangsa, from Negri Sembilan. 
„ Trong Buri, from Negri Sembilan. When cooked it becomes 
dry and nearly round and readily hardens. A favourite 
rice for feasts, and largely grown in Negri Sembilan, 
as a larger crop is obtained from it than from any 
other kind. 
„ Trong Dahun, from Negri Sembilan. Ordinary hard rice. 
„ Trong, from Perak. 
„ Santapan Raja, from Negri Sembilan. Boils soft and smells 
sweet. Favourite rice of the Malay. Yields a com- 
paratively poor crop, but much prized for its distinct 
rich flavour. 
„ Pakang, from Negri Sembilan. Ordinary soft-boiling paddy. 
Takes four and a half to five and a half months tc 
a 
a 
a 
»» 
it 
» 
a 
a 
it 
tt 
it 
tt 
a 
tt 
» 
t> 
a 
it 
a 
it 
it 
a 
it 
it 
a 
a 
a 
tt 
ripen. 
Sri Bumi, from Negri Sembilan. Boils soft and grows quick- 
ly. An expensive paddy to grow, as the yield is small. 
Sumbut Rumut, from Negri Sembilan. Soft paddy. Takes 
four or five months to ripen. 
Benang Acheh. The quickest growing paddy in Negri Sem- 
bilan ; it takes only three months to ripen, and boils 
fairly hard. Much sought after. 
Tiga Jatampoh, or Padi Jemba Bawang, from Negri Sembi- 
lan. Hard-boiling rice, inferior in yield to Trong Buri. 
Sabangsa, from Negri Sembilan. 
Anak Kedah, from Perak. 
Ara, do. 
Bemban, do. 
Bodor, do. 
Bunga Macliang, do. 
Bunga Machang Besar, do. 
Burong (lit. bird rice), do. 
Chantek (lit. pretty rice), do. 
Hitam (black rice), do. 
Jangka, do. 
Kukubalam, do, 
Lakun, do. 
Lembut, do. 
Lembut Jarang, do. 
Lembut Merah, do. 
Malok Soson, do. 
Machang, do. 
Machang Kuning, do. 
Machang Puteh, do. 
Mayang Che Ma, do. 
Mayang Minigorek, do. 
Mayang Muiut, do. 
Orang, do. 
