Archive image from page 601 of Cyclopedia of farm crops (1922). Cyclopedia of farm crops cyclopediaoffarm00bail Year: 1922 538 RICE RICE the principal food of more than half the population of the earth. Where a dense population depends for food on an annual crop, rice has been selected as a staple if the soil and climate are adapted to its production. Its great yield per acre, its assured returns, its slight drain on the soil and its ease of Fig. 773. Typical rice mill in southwestern Louisiana. digestion have been important considerations. Its slight deficiency in protein is an advantage,
Archive image from page 601 of Cyclopedia of farm crops (1922). Cyclopedia of farm crops cyclopediaoffarm00bail Year: 1922 538 RICE RICE the principal food of more than half the population of the earth. Where a dense population depends for food on an annual crop, rice has been selected as a staple if the soil and climate are adapted to its production. Its great yield per acre, its assured returns, its slight drain on the soil and its ease of Fig. 773. Typical rice mill in southwestern Louisiana. digestion have been important considerations. Its slight deficiency in protein is an advantage, be- cause the nutritive ratio is usually balanced by the lean meats, eggs, fish and legumes ordinarily composing a part of the American diet. When thoroughly cooked, rice is one of the best foods known for supplying heat and energy. The short time required for its digestion, the slight tax im- posed on the system in the process and the high percentage digested are all items in its favor for the toiler, the person of sedentary habits and invalids. There are many ways of preparing rice for food. In the oriental countries it is made into cakes, candy, and infant and invalid foods. A very at- tractive method of use is popped rice, prepared much like popped corn. In the East Indies rough rice is boiled until about half done ; it is then dried in the sun and the hull removed. This makes the so-called brovfn rice, which includes the polish and the bran. In this form it will keep longer without injury than rice milled in the American way; it has a higher flavor, contains more protein and pepsin, and yields a larger merchantable per- centage of human food per bushel milled. Another method of preparing rice in India is to remove the hull and bran, then store the rice for a year before placing it on the market. It is asserted that old rice is more digestible. There is very little if any difi'erence in the nu- tritive value of the different grades of rice in the United States. All of our
Size: 1731px × 1155px
Photo credit: © Actep Burstov / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: 1920, 1922, agriculture, archive, bailey_l_h_liberty_hyde_1858_1954_ed, book, bookauthor, bookdecade, bookpublisher, booksubject, bookyear, drawing, farm_produce, historical, history, illustration, image, new_york_the_macmillan_company, page, picture, print, reference, vintage, zimmermann_a_albrecht_b_1860
