The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1900-04-03

only must the paddy be relieved or It's
hull or shell, but the white grain thus
exposed must be polished to a Pearly
lustre. Fashion, TOO, demands whole
or uUbroken grains. The hull of rice
seeds is very closely attached IL can
be got rid OF only by pounding the
seeds with a mortar ana pestle or it's
machine 60 Iivalent. The pestle used
weighs about $50 younds. Only very
tough seeds remain unOroken. After
the bulls and broken rice is seived or
blown out the trough rice" is poli-hed
by being beaten with revolving pad
dies or rollers shod with sheep skin.
The polishing process grinds away all
the more valuable and nutritious part
OF the natural grain, TO wit: the part
containing the oil and protein matter.
The polished, pearly white grain is
nearly pure starch. An average bar
rel of paddy rice weighing 162 pounds,
net, after it has been polished for the
market. furnishes the following
product:
| Unbroken rice. ......... 80 lbs a s..
Broken rice. OIOs 90 4"
Rice polish. ........... 5 lbs. % lie.
Rise bran. % lbs a
Rice hulIs. ............ 80 lbs. a. +.
The rice of the grocer is the PRIME
unbroken grains Broken rice is cold
G brewers or starch makers. Rice
polish ano bran are nsed only as stock
70 DDS. The bulls are used chic fly as
packing material and as ROsor bents
Toe best favored and most strength
ening rice is never seen in a city gro
csry. Il is found only on the rice plan.
tations where home grown rics with
the bulls removed but not polished is
used. People who know rice as a food
only in the form of rich starchy pud-
dings may wonder how any people
habituelly liveing upon this grain Can
have any strergth for work. But the
industrious Hindoos, Japs and Chinese
are very hard workers. The rice they
eat is, no Wever, a very different and
much stronger food than that sold by
Our grocers. It is estimated that the
polishing process decreases the actual
food value OF the grain by one half. 10
add ition polishing decreases the money
value Of Ene crop to the planter by one.
half to two-thirds on account OF the
large per csntage from 60 to 95-Jf
broken grains which bring only about
one third the price of whole grains
In actual food valne unpublished rice
il about equal weight for weight t.
corn meal and has over three times the
food value OF Irish potatoes. Rice is
the food nature has provided for the
Inhabitants OF warm countries. Less
beef and pork and more rough rice
will make Americans especially
Observation-Disclosures and stronger
people.
A few words as to cooking rice. Dry
rice sOsorbs three times it's weight of
water during the cooking process
OrieDtals fret wash the rice very thor
oughly in cold water, repeating tn |
process with fresh water three or four
times. IL ia then covered with three
times it's weight Of water-for one
pound Of rice use approximately three
pints of water. Boil just long enough
to soften the grain. Remove from
fire, drain off water thoroughly, fasten
down lid and let steam for ten minutes.
Do not stir rice while Choking. Be
sides its use as human food rice is ex-
tensively consumed in the mapufac
ture of a braudy called "Arrack," and
a bser called "5ake. Much rice ia also
used in the manufacture of starch
From the facts above enumerated it
is plain that the popularity and con-
sumption of rice is certain to increase
far beyond present supplies There is
therefore no danger of a glutted mar
ket from Ovarproduction.
THE DRAWBACKS OF RIOE CULTURE.
Rice wntn gown un0er favorable
climatic conditions and with Skilled
labor, is the most certain and largest
yield ing OF all cereals. It is this fact
which makes rice the chief food crop
Of thickly populated regions like China
and Indis, where q single crop failure
must cause immediate and widespread
The rice planters of the United States
have, however, some serious evils to
contend with. Among these we may
in the order of their increas-
ing importance, the following:
The rice grain weevil.
2-Alkali i'm the soil.