Arizona republican., 1918-03-05
R1CE-THE FOOD OF MILLIONS

llon Ol 1000 mas been daily one or pur- chasing from the nearest grocer and butcher what appetite and income die tate. Where that food comes from, how much there is of it in the world, how universal its consumption, has been none of his concern. He could get what he wanted if he could pay for it and nothing else mattered.
 But when America entered the world war and pooled her interests with her associates, the whole food situation changed. This change concerns not only governments but the individual We have become internationally minded even in the matter of food; and today every American must look on nlmself as a citizen of the world-a hungry world-when deciding what shall go on his table. Before he helps himself, he must stop and ask, What IS there to eat?" and How many peo- Die are there to eat it?" For We must all slt down to a common table. Not only have we pooled interests but we nave pooled food resources with the allles. And this means that we must also spare what we can to feed friendly neutrals and Belgium.
 The situation calls for a new noint ol NleW on foods, a looking around to | NV | there IS shortage of meat and wheat. We must remember that in half the 1 world neither wheat nor meat is of im- portance as food. Rice, wheat, millet, | rye barley, corn, oats and beans are | the Ioods on which mankind chiefly de- | pehus' Of these wheat and rice are | rlVals as the source of the worlds food. l hlce, supplemented with beans and salt fish to balance the diet. forms the principal food of one half of the popu latlon of the earth and is an import- ant article of diet with the other half. single years failure of the worlds rice crop would practically exterminate the populations of India, China and Japan.
 The rice production of the world for ISt' IS estimated at 150,000, ,000, ,O0O pounas or cleaned rice. However, only a out tWo-thirds of the crop is covered 1 py accurate statistics, as it is impossi- ble to get figures from China. the great rlce growing and rice consuming coun- try. So the real figures for exceed these estimates.
 Americas Rice Production Increasinu The rice crop of the United States IS recorded in steadily mounting fig. ures' According to the final crop estimate, the yield for 1917 is 1,004, soo,oO0 pounds of cleaned rice. This IS an increase of 4S.6 per cent over tne lsll-l5 average. The acreage planted has doubled since 1905. In the last five years California has been numbered among the rice growing states, and is now surpassed in acre. age only by Louisiana, Texas and Arkansas. There are splendid op- portunities to extend the acreage planted in this grain which, because Of yield and crop certainty, is the hope of hungry world
 Home Consumption Laggine
 Behind Production
 The consumption of rice. however has not kept pace with production and Americans do not sufficiently ap- preciate it's food value. In 1911-1s cur average yearly consumption oi rice was only eight pounds per capita England's was 14.14 and Australa's 15.27. While the food shortage does not suggest that we initiate tho Oriental and consume three -fourths o a pound day, the present rate nigh | be doubled
 Rice offers a nutritious and rela. lively cheap food of almost universa adaptability in cooking; it takes tn, | Pl1St Ol eau III llle OTle0l ana cut the consumption of wheat bread il our Southern states; it is the natura accompaniment of fowl and fish When used in combination with beans rice makes, perhaps, the cheapest fooS ration. In this crisis every house keeper should study rice and becom acquainted with the variety and ex tent of it's use
 Food Value of Rice
 Appreciation of the food value c rice will bring wider use of this cer cal which in the east is the mainstay 0 both rich and poor; food that sup ported the sturdy Japanese whe fighting in the snows O. Manchuria an kept them fit while digging the Pan anna canal under tropic sun.
 Dr. Robert Hutchinson in his wor on Food and the Principles of Diet ics," says rise Is absorbed with yer great completeness in the intestines indeed it solid constituents enter tn blood almost as completely as those meat. This is to be attributed to tf absence of cellulose." For this reaso rice is not only a valuable article ( general diet but is especially suitab for children and people suffering frol impaired digestion.
 Rice is a carbohydrate, a fat-forn ing and energy producing food Ana yses show that 100 pounds of cleant rice contain S7.7 pounds of total nutr ments consisting of pounds of pr, tein, 0.3 pounds of fat, 79 pounds carbohydrates, and O.4 pounds of ash
 One hundred pounds of wheat flol contains SIP pounds of total nutrient consisting of 10.S pounds protein, ] pounds of fat. 74.S pounds of carb hydrates and 0.4 pounds of ash.
 Riee therefore. contains a slight larger amount of total nutrient ths wheat, little less protein and lit more carbohydrates. It is an excelle substitute for bread but, like bread, cannot be used as an exclusive die it should be eaten with foods rich protein and fat.
 A Cheap Food
 Although the price of rice has a, vanced sharply, it is still a cheap fo, because of its high food value al adaptability in cooking. Based on D cember prices rice figures among t ten cheapest foods, whether ener, value, protein value or carbohydra value is considered From this list cheap foods two-wheat flour and ri are the most adaptable for accon paniments of meat, cheese eggs al beans. In the fact then of the whe shortage and the imperative demand save wheat, rice stands out as the mo available food with which to subst tute for wheat
 Rice is the most adaptable of foot It may be served with meat or mix with meat us as bread or mixed wi bread, used as a vegetable or COT bined with other vegetables, made in a soup or a dessert. served fresh cooked or used as a leftover.
 Boiled Rice