The Montgomery advertiser., 1901-07-30
l of the south.

I also have mission 10 secure other plants. advantageous to the tinted Sistss and paiticGisriy any ieScmsH- ous plants for forage purposes. II is | part or my mission 70 go to the Pnillp- pines in the interest of forage crops TOT our cavalry ana draft ansrnais Tn those islands All the forage for the. support Of these animais nas oeen ana Is still exported from the United States at an approximate cost or $i.S00,O0o. The Phiiprine Is.ands are well adapt ed to the production of forage and it IS oniT necessary 10 introduce the right varieties Of grasses and get them start cd under proper auspices 10 produce all the hay and green fodder required. Then l anticipate visiting India and other rice producing countries to g., such tarit!es as are adapted to the various soils and the climate conditions in the United States, and l am desir- ous of getting forage plants that are especially adapted't to tic sandy so.is Of the pine woods districts of the South ern States. Rice from an economic standpoint is cereal of great value to tGe people of the United States, from the gteat ease which it is digested and the largest percent of nutritive value 1t l contalns. and should consequently, en- ter the daily menu of our entire popu- lation. Again it can be produced upon lands that are now considered waste. There are enough lsnns along the Gulf Coast and Atlantic Coast now idle, which can be devoted to rice and pro- duce all the rice that we consume in our entire country. It Is common impression that the production of rice is limited to ssmi-tropical countries. This is an error. There are varieties of rice thath will mature as far north as Boston. Again, rice is one of the most certain crops of all the grain family.
 With proper conditions the crop is al- most absolutely sure. Consequently 1t Is the cereal to be used in countries of dense populations. I, is reasona ble to conclude that rice will bear a more inn portant mssion in the support of our people in the future than 1t has in the past and it is exceedingly necessary to obtain the be- varities of rices, those that gre the most nutristve, nave the highest value ard are the most profitable for production.
 The object of the Rice Associa tion of
 America in establishing the Rice Kitchen at the Pan American Exposi- ton was to impress the public with the fact that rice can be used so ativan-
 tageously to the healthfulness of those who consume it. It will improve their | digestion increase their vigor and will
 be found generally economical. It is | especially valuable for people engaged in sedendary pursuits as its digestion is so slight tax on the digestive or gans. It seemed necessary that we should have an ocular demonstration of the value of rice, because III a large | proportion of the United States rice | Is considered simply dessert, whereas the great value of rice is as a staple | food and should be Ised as a substitute | for potatoes and for othcr carbonace- ous foods I am greatly gratified with
 the success the Kitchen has obtained and with the generous patronage that
 is given it by the public. The plan up-
 on which the Rice Kitchen is organized
 is that of ar American home with such | foods as the masses of the people or
 dinarily use and find nutritious and
 healthful. It is the purpose to n,Ingle rice with thse foods either as an entire dish or as a component part of the dish, | to season and cook in the best way and serve in good form so as to demonstrate what home can do in the consump-
 tion of rice. In this particular the American Association has been | singularly fortunate in the selection of its managers. Colonel Eggieston, the | General Manager. is a man of wide experience in business and in hotel
 work. Miss Ella Whitley Gould, a
 native of Louisiana and a graduate of
 the Great New York School of Cookery
 Is in charge of the culinary depart
 ment. and also gives lessons in cook
 ing or the demonstration of rice In the
 forenoon and afternoon each day She
 is lady who has had large experi-
 enee and is peculiarly adapted to snch
 work. With the aid of her accom-
 plished assistant. Miss Waterbury,
 everything connected with the kitchen
 is given an exquisite touch. am
 quite, surprised as well as gratified al
 the universal praise given the kitchen
 by all parties who have visited it and
 partaker of meals and have heard nc
 criticisms"
 Charles Edward Lloyd.