ON THE CLASSIFICATION OF CULTIVATED RICE. 2T 
(5) Scented rice. 
The newly harvested rice-grain and straw have a certain peculiar 
smell, which becomes gradually less and less and finally insignificant. 
Some varieties of non-glutinous white grained rice, however, preserve for 
many months that smell, which is considerably stronger than that of the 
” The scented rice is eul- 
ordinary ones. Such rices are called “scented. 
tivated in oriental tropical countries and China, and rarely only in Japan. 
It is used for the sake of the smell by those people who have a special 
taste in this direction. Europeans as well as Japanese usually regard 
the smell as objectionable and compare it to the smell of mice. Accord- 
ing to Sir GEORGE Warr, one of the most expensive rice of India, is 
that grown at Shait-Khan opposite to the fort of Bara about nine miles. 
southwest of Peshawar. It is said to be only grown in a few fields and 
before the conquest of the Sikhs, the Cabol Sirdars had agents to watch 
the fields in order that none might be removed. It is a rice with pure 
white thin grains which are highly scented. The scented rice certainly 
deserves to be grouped by themselves, but their production is trifling, 
their demand being very limited. 
Summing up the points of distinction with regard to the utility of 
the grain, they may be arranged as follows :— 
(A) Non-glutinous rice. 
(I) Slender-grained. (II) Long-grained. (III) Short-grained. 
(1) Large-grained. (2) Medium-grained. (3) Small- 
grained. 
(a) Common-coloured. 
(a) Ordinary. (b) Scented. 
(b) Specially colored. 
(B) Glutinous rice. 
(I) Slender-grained. (IT) Long-grained. (IIT) Short-grained. 
(1) Large-grained. (2) Medium-grained. (3) Small- 
grained, 
(a) Common coloured.  (b) Specially coloured. 
