The morning news. [volume] (Savannah, Ga.) 1887-1900, 1894-02-01
three and four times as much as rice
WHAT IT Is USED FOR.

WHAT IT IS USED FOR.
That rice bran could very advanta-
geously be employed for distilling and
consequent cattle feeding, will be readily
conceived. In fermentation the starch
only IS turned into sugar and suisse
quently into alcohol, the residue mash
Is as useful for cattle and hog fattening
after the disJillation as it was before the
same
Fifty thousand bushels Of rice bran
containing 100000 of pure starch would
keep 1000 gallon mash per day distillery
gong the year round; and would steadily
feed and fatten 900 head of cattle aud
hogs.
why would it not pay as well here with
raw material, costing one-third as much,
as the gigantic establishment of the
whisky trust does at Peoria, ILL.,, onlyon a
small scale2 there is no doubt that itpays
there in spite of the millions of dollars of
watered stock.
Rice bran is now solely used for hog
and cattle feeding. The same could be
done better on larger scale, leaving the
alcohol or highwines clear gain. Arrack,
the pureSt and strongest of all alcoholic
liquors, is the product from rice and rice
bran. Surely what can be done in the
East Indies and China, can be done here.
Arrac is free from fusel oil, and is the
result from repeated fractional distilla-
]
-four would be very pure, and would be
| readily bought by southern rectifers.
That fat cattle and hogs can be sold TO
| great advantage in Savannah need hardly
| be mentioned.
GREAT STARCH CEREAL.
OfsalI renowned cereals rice stands
| foremost as containing the greatest per-
| centage of starch, rough rice containing
| 20 per cent, while the best wheat ONLY
] To N nor haF.l lou
and rye from 40 to AZ per cent. Hence,
! if rice was milled and ground
into -four like wheat, the flour
! would be much more valuable
then wheat -four for cakes and pastry.
| The good housewife knows by practical
| experience, that if she wants her pound
! cake to be a success, she must use two
! thirds of wheat -four and one-third of
! starch, then and only then can she expect
/ to have light and faultless pound cake
| The chemist by his analysis will tell
| that nature has done this Skillful mixing
in rice, and if -four from rice was used
! the pound cake and other pastry would
| always be a success, without adding too
much or too little starch.
! This practical illustration would indi-
cate very wide and varied field for
! profitable usefulness to which is rice is so
well adapted.
+ THE WAY RICE IS EATEN.
So far, with rare exceptions, rice has
! been only used as whole grain, always
! boiled in the United States. In Europe
rice flour proper or rice ground into -four,
| has been known for many years and has
always been highly estimated for the de-
licious pastry it produces; it is unsur-
passed for ginger snaps and honey cakes,
| pound cakes, waf1es, batter cakes or rich
pastry; boiled in milk or water it is one
of the best diets for invalids or infants.
Fully % per cent. of the cleaned rice,
| consists of middlings, broken rice and
seedy rice, all of which could be manu-
featured into the highest grade -four at
little expense. Such -four should sell
readily from 81 to cents per pound in
job lots, while this class of rice is gen
| orally a drug on the market and can be
bought from l to ~ cents per pound.
The margin between the cost of the
lowest grades of rice and the value of the
-four is handsome one, and such milling
has every indication of being profitable
operation. This rice -four should be put
up in neat 2, 3 and pound paper pack
ages, and placed on the market as either
plain or self raising rice -four Rice -four,
if once properly advertised and intro
duced, would no doubt find ready sale on
account of its many excellent qualities,
which cannot be obtained even in the
choicest brands of wheat -four.
I HOW TO HELP THE MARKET.
BY creating a new demand and increas-
ing the consumption of rice, at the same
time decreasing the offerings of rice and
withdrawing the inferior grades from the
market, the result is bound to be bene-
fetal to the rice trade, and result in
| higher prices for the best grades of rice.
which are so far superior as to be beyond
competition from any other kind of rice.
The machinery necessary for convert
ing rice into flour is not expensive, nor
complicated; such plant would pay
handsomely, especially if it was attached
to any of our rice mills it would give en-
ployment to large number of hands the
year round in packing the same.
c.. b. WARRAND.