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 varieties.
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 prepared
for local consumption and for export to
Singapore, China, the Madras Coast, and (occasionally)
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 cultivated
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 occasionally
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 Achyranthes
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 Himalayas,
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 experimental
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
