Rice forms the food of fully one-third of the entire human race. The majority of these people inhabit the tropical and sub-tropical regions of the world. From the nature of the climate, they are unable to undergo the physical and mental labors which form the everyday life of man in the more temperate climates; hence the bodily wear and tear are less, and the need of nutrition also less. Rice, with its small proportion of gluten, contains sufficient nutriment for such people. The nature of the hot climate, moreover, has a relaxing effect on the system;rice, containing as it does very little fat, is less relaxing than any other of the corn grains-indeed, it is rather binding than relaxing in its effect. It is therefore just the food suitable for such people and such climates. How remarkable and wonderful then it seems that Natureshould supply this special food, so peculiarly adapted to the needs of the people, in those very localities where the other corn grains could not be grown. Notwithstandingall this, Europeans in those countries have frequently been astonished at the enormous quantities of rice which the natives are obliged to devour at a meal, because of the small amount of the necessary gluten which the grain contains.
In cold, bracing climates, such as that of Scotland, oatmeal forms the staple article of diet. But this same food would not be found suitable in warmer and more relaxing climates, because oatmeal itself has a decidedly relaxing effect. Here again we see that the special food which Nature provides is a hardy plant, able to withstand the rigor of the climate in which wheat cannot be grown.
Owing to the density of the British population, it would be quite impossible for the country to provide sufficient homegrown corn. They therefore import largely from other countries. England"s total imports of wheat amount to upwards of sixty-five million cwt.
(hundredweights) annuall y. The United States areEngland"s chief granary, but Russia, India, Canada, South Australia, and Cape Colony all contribute. Maize is imported to the extent of about two million tons every year. It is a most useful grain, but it will not ripen in England"s climate. It is mostly used as corn flour, Oswego, and maizena-preparations for making blancmanges, puddings, and biscuits. Of late years, maize has been in great demand for the preparation of glucose, a kind of sugar used in brewing and confectionary.
England imports annually from six to ten million cwt. of barley, mostly from the northern countries of Europe. It is chiefly used in brewing, and for feeding cattle and poultry.
About three million acres in Great Britain are devoted to the cultivation of oats, and in addition to this they import largely.
Buckwheat is extensively grown in America, and makes very nutritious flour. In the backwoods of America it is made into delicious cakes, which are eaten hot with maple-honey. England imports buckwheat for feeding poultry.
Dari, or dhoora, is a small kind of grain, which is largely cultivated by the people of India, Egypt, and Central Africa for their own use. It is commonly known as millet, and yields a beautiful white meal, containing from 8 to 9 percent gluten.