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The following sorts of dry-ground padi have come under my notice but as the names vary in different districts it is possible that some of these may be repetitions, where there is no striking difference of character: Padi Ebbas, large grain, very common; Andalong, short round grain, grows in whorls or bunches round the stalk, common; Galu, light-coloured, scarce; Sini, small grain, deep coloured, scarce; Iju, light ish colour, scarce; Kuning, deep yellow, crooked and pointed, fine rice; Kukur-ballum, small, much crooked and resembling a dove's claw, from whence the name; light-coloured, highly esteemed for its delicate flavour; Pisang, outer coat light brown, inner red, longer, smaller, and less crooked than the preceding; Bringin, long, flattish, ribbed, pointed, dead yellow; Bujut, shaped like the preceding, but with a tinge of red in the colour; Chariap, short, roundish, reddish yellow; Janggut or bearded, small, narrow, pale brown; Jambi, small, somewhat crooked and pointed, light brown; Laye, gibbous, light-coloured; Musang, long, small, crooked and pointed, deep purple; Pandan, small, light-coloured; Pau, long, crooked and pointed, light yellow; Puyuh, small, delicate, crooked and pointed, bright ochre; Rakkun, roundish grain, resembles the andalong, but larger and deeper colour; Sihong, much resembles the laye in shape and colour; Sutar, short, roundish, bright, reddish brown; Pulut gading or ivory, long, nearly straight, light yellow; Pulut kechil, small, crooked, reddish yellow; Pulut bram, long and rather large grain, purple, when fresh more nearly red; Pulut bram lematong, in shape like the preceding, but of a dead pale colour.