Rice: Its History, Culture, Manufacture, And Food Value (1882)

Rice: Its History, Culture, Manufacture, And Food Value is a book written by H. B. Proctor and published in 1882. The book provides a comprehensive overview of rice, covering its history, cultivation, processing, and nutritional value. It begins with a discussion of the origins of rice and its spread throughout the world, including its introduction to the United States. The book then delves into the various methods of rice cultivation, including irrigation, fertilization, and harvesting. It also explores the manufacturing process of rice, from milling and polishing to packaging and shipping. In addition, the book provides a detailed analysis of the nutritional value of rice, including its carbohydrate, protein, and vitamin content. The book is a valuable resource for anyone interested in the history and culture of rice, as well as those involved in its cultivation, processing, and consumption.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.