the grain remain whole, since if broken its commercial value is reduced about one-half. These unbroken kernels are known as head rice. Great variations exist in different varieties and different grades of rice in the proportion of head rice to broken rice, as well as in the total amount of milled rice produced from a given amount of paddy. No accurate figures can be given of the proportion of head rice to broken rice, but the following illustrates what may be obtained from 100 pounds of a good sample of rough rice: head rice, thirty-seven; slightly broken, nineteen; very broken, six; polish, three; bran, fifteen; hulls and waste, twenty pounds. While as high as fifty per cent or more of head rice may be obtained in some cases, in others none is obtained. The product of American mills is about as follows: clean rice, sixty; polish, four; bran, seventeen; and hulls and waste, nineteen per cent.1

527. By-Products.-The by-products of rice consist of hulls, bran and polish. The bran is properly composed of the cuticle (503) and the embryo, with a small mixture of hulls which it is not possible to prevent in the milling process. In practice, a

Characteristic ribbon-like rows of cells

in rice hulls, highly magnified, which serve to identify the ground hulls when used as an adulterant. (After Street.)

considerable quantity of hulls is mixed with the bran. This mixture, sometimes containing as high as seventy per cent of hulls, is usually referred to in commerce as rice bran, while when the bran is comparatively free from hull it is called rice meal. Both the bran and the polish are also more or less mixed with small particles of broken rice, called grits. Rice hulls are not only of no value as food for domestic animals, but apparently are injurious. They are consumed at the mills as fuel and sold for packing breakable articles and for similar uses. They are also ground and sold as husk meal or star bran. The 1 Twelfth Census of the United States, Bul. 201, p. 4.

Louisiana Station recommends a standard for rice bran of not more than ten per cent of hulls to prevent its adulteration with rice hulls. Assuming pure rice bran to contain ten per cent of crude fiber and pure hulls to contain forty per cent, the percentage of adulteration of bran with hulls may be calculated by subtracting ten from the per cent of crude fiber found upon analysis and multiplying by three and one-third.1 The New Jersey Station calls attention to the characteristic cells of the hull arranged in several convoluted ribbon-like rows as an easy means of identifying ground hulls when mixed with other feed. The following table gives recent analyses by the Louisiana Station:

Rice bran, which is the chief by-product, is characterized by its high percentage of fat, which through fermentation frequently breaks up into fatty acids and glycerine, thus causing a rancid taste which makes the bran unpalatable to domestic animals. When fresh, however, the bran makes an acceptable food for all classes of domestic animals and it is especially useful for mixing with the more nitrogenous cottonseed meal. Polish has been successfully fed to cattle and pigs, but is more largely used for

1 La. Bul. 77, P. 440.

N. J. Rpt. 1902, p. 130.

• Containing sixteen per cent hulls and twenty-five per cent grits.

• Containing twenty-two per cent grits.

other purposes, as the manufacture of buttons and as a stuffing material in the manufacture of sausage.1 The Louisiana Station has found the digestibility of commercial rice bran to be similar to that of wheat bran and polish to that of maize meal when fed to steers.

528. Production of Rice in the World. While it is estimated that rice enters more or less into the dietary of 800 millions of people, or half the people of the world, the production of rice is not known accurately. It is estimated that Asia produces 72,387 million pounds, Europe 1,507 million pounds, and North America 284 million pounds. According to this estimate, which includes the principal rice producing countries, the production of rice is about one-half that of maize or wheat, somewhat less than that of oats, and somewhat more than that of barley. While rice has been estimated to constitute the principal food of at least onethird the human race, it is probable that other foods, such as sorghum seed and the seeds of legumes, enter largely into their dietary.

The countries of Central America produce rice somewhat extensively, Honduras being especially favored, while the countries of northern South America produce rice sparingly. Italy and Spain are the chief rice producing countries of Europe and Egypt of Africa. Rice is produced throughout the warmer parts of Asia, China, Japan and India being especially noted for its production and the high state of its cultivation.

529. Production of Rice in the United States.-Rice is a secondary crop in the United States, occupying, in 1899, about one-five-hundredth of the area in cereals. The production, however, has increased somewhat rapidly during the past decade on account of the development of the prairie regions

1 La. Bul. 77, p. 436.

Inter. Encyc. Vol. XIV, p. 1049.

of southwestern Louisiana and southeastern Texas. Marked changes have taken place in the production of rice in the South Atlantic States, due to changes in economic conditions, and to some extent to increased variations in the water supply, caused by the removal of forests from the headwaters of the streams. In 1899 sixtyone per cent of the crop of the United States was raised in Louisiana, seventeen per cent in South Carolina and twelve per cent in Hawaii. The only

other States raising more

SOUTH CENTRAL STATES

1850 1860 1870 1880 1890 1900

200

200

150

150

100

50

+00

50

SOUTH ATLANTIC STATES

than one per cent of the Chart showing production of rice in million pounds total production were by decades in South Central and South Atlantic Georgia, North Carolina

States.

and Texas. While Hawaii produces twelve per cent of the rice in the United States, this is not sufficient to supply the consumption of the islands. The Philippines also raise a considerable quantity of rice, but not sufficient for domestic consumption.

530. Yield per Acre.-The average yield of rough rice per acre in the three census years, 1879, 1889, 1899, has been 746 pounds. In Hawaii the yield per acre in 1899 was reported as 3,663 pounds. In the Southern States a yield of ten to twelve barrels of 162 pounds each on irrigated land is considered satisfactory, while twenty barrels, and even thirty barrels, in exceptional cases, have been reported. The average price of rough rice in 1899 was three cents, and the value per acre was $22.46.

531. Marketing.-The weight of a bushel of paddy or rough rice is forty-five pounds. Paddy is, however, usually put up in barrels or sacks weighing 162 pounds, and commercial quotations are usually by the barrel, rather than by the bushel.

Quotations of milled rice are usually by the pound. The New Orleans Board of Trade recognizes the following grades: extra fancy, fancy head, choice head, prime head, good head, fair head, ordinary, screenings, common, inferior, No. 2. All grades between extra fancy and fair are for whole grains or head rice.

Grades between ordinary and inferior include broken grains; while No. 2 is composed of fine particles, which are sold principally to brewers. The wholesale price of rice of the highest grade is somewhat more than three times that of the lowest grade. Variations in grade of head rice depend principally upon the size of the kernel, the brilliancy of the polish and the pureness of the color.

The export of rice from the United States is insignificant, but the import is fully one-half as much as the domestic production. The principal sources are Japan, China, Germany and Great Britain.

III. HISTORY.

532. History.-In the annual ceremony of sowing five kinds of seeds, instituted by the Chinese Emperor 2800 B. C., rice is considered the most important, since the Emperor must sow it himself, while the other four species may be sown by princes of the family. (192) Rice was not known to the ancient Egyptians. It was introduced into Spain by the Saracens, and into Italy in the fifteenth century A. D. It was introduced into the Virginia Colony in 1647; but its cultivation cannot be said to have begun until 1694, when a small bag of rice seed was presented to the Governor of South Carolina by the captain of a trading vessel bound from Madagascar. The garden in Longitude Lane, Charleston, where the industry originated, so far as this country is concerned, is still pointed out."

1 Origin of Cultivated Plants, p. 385.

• Ramsey: History of South Carolina; U. S. Dept. of Agr., Div. of Stat. Misc. Ser. 6, p. 8.