| Potash | 18·48 |
| Soda | 10·67 |
| Lime | 1·27 |
| Magnesia | 11·69 |
| Oxide of iron | 0·45 |
| Phosphoric acid | 53·36 |
| Chlorine | 0·27 |
| Silica | 3·35 |
| ——— | |
| 99·54 |
Rice, To Cook. If rice is boiled it should be subjected to a low temperature. The best way of cooking rice, however, is by thoroughly steaming it. By this method, it is said, the loss of nitrogenous matter is prevented, and the grain consequently suffers no diminution of nutritive power, as in the case of boiling.
Fig. 1.
Fig. 2.
Microscopic appearance of Rice.
Fig. 1—Transverse section of the husk of rice.
Fig. 2.—Appearance of husk as seen in a transparent medium of glycerin and gum: a, Siliceous granules arranged in longitudinal and transverse ridges, perforated by openings—stomata, some having hairs over them. b c, Transverse and longitudinal, brittle, rough-edged fibres, d, A fine membrane of transverse angular cells; these overlie a very delicate membrane of large cells, e.
