This plant belongs to the natural order of grasses. It is a native of
East India, and is extensively cultivated throughout Asia, in North and
South Carolina, and other parts of the world. Although more largely
consumed by the inhabitants of the world than any other grain, it
contains less flesh and force-producing matter.
When employed in this country it should only be used as an adjunct to
other kinds of food more rich in force-producers. Boiled, as an addition
to meat, or in the form of pudding or curry, it may be judiciously
employed, as a variety, especially in the food of the young.
Case 9 shows the analysis of rice, and many samples of the grain are
exhibited in the Collection.