Rice has the most varieties. Non-sticky rice is called glutinous rice, and rice is called japonica rice. Glutinous rice is called glutinous rice, and rice is called glutinous rice. There is no sticky yellow rice in the south, and wine is made of glutinous rice. The late-maturing glutinous rice, which originally belonged to japonica rice, is called "Wuyuan Light". It can't make wine, but can only cook porridge, which is another kind of rice. In appearance, rice is different from long awn, short awn (long awn rice is called "Liuyang Zao" in Jiangnan, and short awn rice is called "Ji 'an Zao") and long grain, sharp grain, dome grain and flat grain. Among them, the colors of rice are snow white, yellow teeth, red, semi-purple, mixed black and so on.
The date of soaking rice seeds is before the vernal equinox at the earliest, which is called "social species" (people freeze to death in cold weather), and after Tomb-Sweeping Day at the latest. When sowing, first wrap the seeds with rice and wheat straw and soak them in water for several days. After sprouting, spread them in the ground and grow to about an inch high, which is called seedlings. Rice seedlings should be pulled up and planted separately after 30 days. If there is drought or too much water in the paddy field, it cannot be transplanted. If the seedlings are not transplanted after the seedling raising period, the seedlings will be old and long, and even if they are planted in the ground, only a few will grow, which can only be counted as one. The seedlings from an acre of seedling farm can be transplanted for 25 acres.
After rice seedlings are planted separately, they can be harvested 70 days early (japonica rice has varieties such as "saving the public from hunger" and "urgent throat", and glutinous rice has varieties such as "gold wrapped with silver". There are many names in various places. The latest crops can only be harvested after more than 200 days in summer and winter. If you sow in winter, you can harvest in midsummer. This is rice from Guangdong, because there is no frost and snow here. If there is no water in rice fields for ten days, there is a danger of drought. Rice planted in summer and harvested in winter must be planted in fields with continuous mountain water sources. This kind of rice has a long growth period and low ground temperature, which can not accelerate the growth of seedlings. After the summer flood, the land near the lake can't be planted until June. The rice seeds for cultivating this kind of seedling should be sown in the high-lying soil in the long summer of busy farming season.
In the southern plain area, more than a year is a double harvest. The second kind is called late glutinous rice, not japonica rice. Cut early rice in June, plough stubble, and then insert late rice seedlings. Late rice seedlings were sown at the same time as early rice seedlings during Qingming period. Early rice seedlings will die if they are not watered for one day, and late rice seedlings will be exposed to the hot sun for four or five months. This is a strange kind of rice. When planting late rice, it should be irrigated frequently when it is sunny in autumn. Farmers do not hesitate to work hard to meet the needs of brewing spring wine with rice. Rice will die after ten days out of water, so a kind of upland rice is cultivated, which belongs to japonica rice but is not sticky and can be transplanted even in mountainous areas. This is another kind of strange rice. There is also a kind of fragrant rice, which is only for the nobles to take its fragrance. But it has little effect and no nourishment, so it is not worth advocating.
(Selected from Pan Jixing's translation of Heavenly Creations, Shanghai Ancient Books Publishing House, 1992, with slight changes)
Iron supplement
Wrought iron is made from fried wrought iron. First, an anvil made of cast iron is used as a base to carry the hammer. There is a saying that "everything is based on pliers", not nonsense. The freshly baked wrought iron, called crude iron, loses three tenths when forging and becomes iron flower and iron dross. Scrap articles without rust are called old iron, which can be converted into other utensils or original utensils, and only one tenth of them will be lost when forged.
Seven tenths of the fuel in the ironmaking furnace is coal and three tenths is charcoal. In the land where there is no coal in the mountains, the forgers choose hard wood strips to burn into fire ink (commonly known as rockets, which will not turn into powder to block the vents when burning), and its flame is more violent than coal. Even if coal is used, there is also another kind of iron charcoal, which has the advantages of internal fire and flame dissipation when burning, and has the same shape but different types as cooking coal.
Glue the iron to be forged piece by piece, coat the joints with yellow mud, then put it in the fire to burn it red, knock off the mud, and only use yellow mud as the bonding medium. After being hammered, iron will never break unless it is red-hot and chopped with an axe. After red-hot forging of wrought iron and steel, the effect of fire and water has not been blended, and the texture is not firm. When discharged from the furnace, the materials are quenched in clear water, which is called sword steel and railway construction. This means that the properties of steel and iron are still weak until they become "healthy". There is another magic medicine for welding iron in western countries. In China, white copper powder is used as flux for small-scale welding, while the forged joints of large-scale workpieces are forced to connect with hammers. But after many years, the interface is not strong after all. Therefore, although the cannon was forged in the West, China only relied on casting.
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