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Des Moines Iowa State Register and Farmer
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Des Moines Iowa State Register and Farmer

   Iowa State Register and Farmer, The (Newspaper) - June 12, 1908, Des Moines, Iowa                               Iowa State For Farm Folks ESTABLISHED 1836 No 2769 In the Rice Fields Threshing Rice in the Coast Country The rise Of the rice industry in the coast country of Louisiana and Texas as one of those industrial fairy tales possible only within the borders of Yankeedom American ingenuity and enterprise accomplished in fifteen years what the oriental nations have failed to accomplish in fifteen ries i e the successful cultivation of rice as a field grain requiring a expenditure of labor The rice belt of the United tory where the cereal may be grown with from the ippi river west to the Rio Grande in the shape of a quarter moon the inner rim being the Gulf of Mexico Rice is an aquatic plant requiring a special soil and certain physical con- ditions that will allow a complete sub- mergence of the roots for a period of seventy days The ing essentials are therefore re- first a level or ately level ground second cess to a large supply of water third a surface soil underlaid an impervious stratum to prevent seepage and fourth for complete drainage when the crop is matured Rice culture as an agricultural feature of American farm life is comparatively new It is that rice has been grown in a small way in the swamps and lowlands of South Carolina and Georgia for the last two hundred years but not until within the last fifteen years has it been as a field crop after the American methods now in vogue in Louisiana and Texas We all have in our mind's eye a picture of rice culture in the picture in the old ge- of a half-naked native with an inverted chopping bowl on his head driving a buffalo hitched to some sort of a rude plow through a field of mud and water The methods still employed in the great rice countries China and Japan are laborious in the extreme The work from seed time to harvest is all done by the tedious cess of transplanting the half-grown grain American rice culture as practiced in southwest is quite a different proposition It consists in plowing an ordinary field with an ordinary gang plow sowing it with an ordinary seed drill when the crop is ripe cutting it with an ordinary binder and then thrashing it with an ordinary thrasher With the exception of irrigation the process is identical with that of culture in the Dakotas After the plant is from four to eight inches high the surface of the ground must be kept under water for a period of about seventy days or until the plant is nearly matured When the heads of rice begin to turn yellow the water is withdrawn sufficient time be- ing allowed for the ground to become firm enough to sustain heavy ing machinery The distinctive feature of rice ture is the fact that it must be ed This segregates it from the other products of the humid zone and places it in a class of itself One man with four horses can dle 100 acres of rice The average yield is ten barrels per acre The average net price paid to farmers is per barrel or per acre for his crop It costs for seed cultivation and harvesting including delivery to Rice Mills Are As Common As Elevators in Iowa the mill about per acre In tion to this the farmer pays the canal company that system of the crop for water This leaves him a net profit of per acre The American people are not yet rice eaters The growth of the try was so rapid that production over- took there was no one to buy and hold the surplus for the world market The result was a glut The price of rice to the consumer did not change but the mid- dle man took more than his share The commercial conditions are now normal and the grower of rice is happy again The milling or preparation of the rice for market is a part of the industry closely allied to production The tion closer than that of wheat duction and flour milling because rice as it comes from the thrashing machine has no value in the general market The process is somewhat complicated and re- sults in a variety of products The hulls and chaff are removed by old-fashioned milling stories set about three-fourths cf the length of the average grain of rice apart The hopper is so fed that the grains reach the stone on end The hulls are cracked and then passed over screens and blowers to separate the chaff from the grain The latter is then passed through a cast-iron cylinder with a ing shaft passing from end to end Both cylinder and shaft have projecting ribs which remove the cuticle or outer skin It is now ready for the series of revolving drums covered sheepskin with the wool on the inside to afford a soft resisting surface that will not injure the kernel From this comes out the finished rice by low Dtt lewa   

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