The Classification and Grading of Different Qualities of Indian Rices in Connection with the Epidemic Dropsy Problem *Being a résumé of a lecture, accompanied by a demonstration, given on 19th August, 1932, to the Health Officers of the Calcutta Corporation.

(i) The quality of the rice, as judged by the fineness of the grain. (ii) The process through which the rice grain has passed in its removal from the paddy. (in) The digestibility of the rice?from seasoning. (iv) Its vitamine content. With regard to quality, the best rice is transplanted rice, reaped during the winter months?the avian crop. Grain of the aus crop is coarse and not of good quality. Fine rice is very slim; it may be small, medium or long in size, and the finest rices have long, slim grains. Typical fine rices are the basmathi, baspathi and Peshawar rices. Medium grade rices are stouter in grain, and may be small, medium, or long; typical examples