New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1903-01-04

the soil until the spaded earth becomes consistent
mud. After soaking for time more water is
admitted until the bed is covered to depth of
two and one-half inches. The seed which had
been previously selected for purity. size of grain
and f1inty character. is then soaked in pure water
till well sprouted. which usually requires two days
and sown on the bed broadcast thckly as adj
Missile for strong plants. In five six days the
rice is well started. 1t is then left dry in the day
time and is flooded at night. The reason for this
is that by covering it with water night it is
kept warm while allowing the bed to lie dry in the
daytime admits air and prevents scaIdng by the
sun. which frequently happens when the rice is
F0 %41l ana the covering Of water is shallow
pulled up, tied in bundles of eight twelve plants.
and transpanted to the fields. Previous to this
two inches The plants are set in rows about
i0of apart ana at distance Of ten to twelve
covers the root. In noting is the patient industry
work After a few days the water is drawn off
and fertilizer applied. After this latter has had
Withdrawn shortly so :haf the crop can be hoed
roots are slightly pruned After the rice has at
tanned considerable growth the water is allowed
taken to see that it does not become stagnant.
This is avoided by Dermitting the water TO flow
carried int another field. and until it finally
reaches the river from whence it came or else the
When the crop Is ripe the water is drained off
sickleke knife set in handle Three or four
lunches are usually bound together with two
small piles and placed the stubble to dry. They
remain here several days and then removed
TO the treading floor which is a hard cement floor.
circular in shape. The rice Is thrown upon this
floor and IS trodden out by horses. The rice grains
then placed In sacks and in this condition they
called paddy.
II is then taken to the mills be prepared for
market There crude affairs. which are usually
propelled by water from artesian wells. The water
wheels of the mills ten feet high and
one foot one and half inches wide. The wheel
turns pair of crude stones and works set of
Founders. all wrought from the surrounding lava
rock After going through the wheels the rice Is
wnnowed from baskets made specially for this
purpose. the prevailing northeast trade winds be-
ing the motive power. II is then passed through
series of sleeves which assert the rice into three or
four grades. The finest of these Is the brewers
rice the second middng rice. includes the larger
broken rice and the third is the whole rice or head
rice The latter is into the polisher where 1t
is brushed until 1t shows smooth. glossy surface.
In this polishing process considerable portion OF
the putritive qualities is wasted. but fashion
demands polished rice 1t must be prepared this
way. Brewers rice is used in the production of
light beers. and usually brings about one-half the
price of head rice. Midding sells for slightly less
than mead rice. Rice bran which is the Cutice and
undercoatlng after the rice is secured and rice
polish which is the powder from the polishing of
the rice. excellent food for hogs and cattle.
The Japanese make an intoxicating lQuor called
sake from the rice