64 
3.394. Kuthichan. Kaslimere. 
3.395. Gureli. Kashmere. 
3.396. Shir-e-mal. Kashmere. 
3,39/. Genzer. Kashmere. 
3.398. Mushk-i-bodz. Ksshmere. 
3.399. Larbewal. Kashmere. 
3.400. Pont barari. Kashmere. 
3.401. Mukhta. Kashmere. 
The Burmese recognise nearly a hundred varieties 
of rice, but the principal distinctions between the 
different kinds are as followsHard grain, soft 
grain, glutinous rice. 
The “Natsieng ” is the hardest grain, and is the 
rice which is accordingly principally exported to 
Europe. 
The “ Meedo ” is the chief of the soft grain va 
rieties. It is much preferred by the Burmese to the 
hard-grained sorts, and it is certainly superior in 
taste when cooked; but the hard-grained rice is 
chiefly purchased by the merchants for export, as it 
keeps better, and the soft-grained rice is too much 
broken by European machinery in cleaning. Latterly, 
on the continent, this last objection appears to have 
been overcome, and a greater demand is consequently 
springing up for the “ Meedo ” rice for the markets of 
foreign Europe. . 
The “ Koungnyeen,” or hill rice, is called “ gluti- 
“ nous ” rice by Europeans, from the property it 
possesses, when cooked, of the grains all adhering in 
a thick glutinous mass. It is the chief artiele of 
food with the Karens and other hill tribes, but is not 
much eaten by the inhabitants of the low swampy 
plains, where the common rice is grown. 
8.940. Ngakyouk. Paddy. Rangoon. 
8.941. Ngakyouk. Five parts cargo rice. Rangoon. 
8.942. Ngakyouk. W hite rice. Rangoon. 
8.943. Ngatsein. Paddy. Rangoon. 
8.944. Ngatsein. Five parts cargo rice. Rangoon. 
8.945. Ngatsein. White rice. Rangoon. 
8.946. Meedong. Paddy. Rangoon. 
8.947. Meedong. Five parts cargo rice. Rangoon. 
8’,948. Meedong. White rice. Rangoon. 
8.949. Bassein. Paddy. Bassein. 
8.950. Bassein. Paddy. Bassein. 
8.951. Bassein. White rice. Bassein. 
The Paddy samples show the grain as brought 
into the mills by the cultivators. 
The samples of five parts cargo rice show the grain 
as prepared for shipment to the European markets. 
The samples of White rice show the grain as pre 
pared for local consumption and for export to 
Singapore, China, the Madras Coast, and (occa- 
sionally) to the W T est Coast of South America. 
2,229. Carolina Paddy, seed obtained from the 
’ United States, and introduced into India. India 
Museum, London. 
BUCKWHEAT. 
Fagopyrum esculentum, and other species. 
This food grain, said to have been originally 
brouMit from Central Asia, is found sparmgly culti- 
vated in the Himalayas. It grows at about 6,000 
feet, according to Dr. Stewart, on the Jhelam; 
5 000 to 10,000 on the Chenab and Käyi; 8,000 to 
9 000 on the Biäs ; and on the Sutlej it is grown 
commonly to 11,500; Gerard States that he has 
seen it at 13,600 feet. Thomson notes it at 13,000 
feet in Zanskar; and Cayley mentions it as cultivated 
to 14,000 feet in Ladak, where Dr. Stewart saw it to 
over 13,500. In Lahoul, Aitchison says that the 
leaves are much used as a pot herb in Summer, when 
other greens are not easily got. One or two other 
species are believed to be cultivated in the same 
region for the same purposes. Buckwheat is occa- 
sionally seen as a cultivated product in the Deccan, 
the grain being eaten toasted as a fast-day food by 
the Hindoos. 
2,381. Buckwheat. Kangra. 
3,419. Buckwheat. Kashmire. 
3,436. Buckwheat, Taramba. Kashmire. 
3,216. Buckwheat. India Museum, London. 
RAJGEERA. 
Amarant us frumentaceus. 
Dr. Wight writes of this species that it is much 
cultivated on the slopes of the higher hills in several 
districts of Southern India. In Coimbatore, Salem, 
and Madura, he had frequently met with large fields 
of it, offen on very steep slopes. In such situations 
it offen grows upwards of six feet high. The seed 
ground into meal forms the principal food of the 
wild inhabitants of the hills. Several species of 
Amarantus are found in the hilly districts of 
Northern India, where the leaves are eaten as a 
vegetable, and the seeds as grain. Dr. Jameson 
mentions two species cultivated at Kullü. 
861. Amaranth. Indore. 
3,386. Amaranth. Kangra. 
3,420. Amaranth. Kashmir. 
2,194. Amaranth. India Museum, London. 
3,592. Amarantus anardana. Oude. 
SAWNEE. 
Under the uame of Sawnee, and referred to Achy- 
ranthes lappacea, Roxb., as its source, this seed has 
been sent amongst food grains from Sind with no 
further Information. 
389. Sawnee. Kacha Talooka Dadoo, Sind. 
CHENOPOD1UM QUINOA. 
Introduced into India from South America for 
cultivation on the slopes of the Himalayas. The 
seeds are used as a food grain, and the leaves as a 
vegetable. This is considered a most valuable food 
plant in Peru, where it has been cultivated from time 
immemorial. Seed was distributed along the Hima 
layas, and in the Neilghcrries, but no grain, the 
produce of these sowings, has yet been sent to 
Europe. The sample exhibited is a portion of that 
obtained from South America and sent out to India 
for experimental cultivation. 
2,202. Quinoa. India Museum, London. 
Portion of the seed despatched to India for ex 
perimental cultivation. 
CA JAN PEA. 
Cajanus Indiens. 
There are numerous varieties of this pea, which 
is most extensively grown in almost all parts of 
India. It is sown in the fields at the commencement 
of the rains in June, and is ripe in December. The 
young and green pods are used as a vegetable. The 
seed is split to form Dal, and is used in soups ; 
or it is parched, especially the black variety; or it