After they have grown to the height of five or six inches they are all pulled up by the roots, and in little bundles of four or five they are replanted in the larger fields that have been prepared for them, each bundle standing apart from the rest about three or four inches. And now the race of life begins with the several little bunches that have their roots submerged in water, and their emerald pointed leaves looking up at the blue sky. They started life together and grew up side by side, and now marshalled in groups they are not rivals, but friendly competitors in the race to show which shall give the best of beauty and power to the farmer who is caring for them. From this day until the hour when they are cut down golden-hued, there must be no faltering in the care that is bestowed upon them. The water in the field must always be kept up to a certain level, for should that fail the serried ranks of rice would soon show how keenly they felt its loss, by their drooping heads and distressed-looking manner, as the great sun beat down upon them, and seemed to paralyze them with his scorching rays. Water must be led in some way into the field, or if there is a stream running close by, the endless water-wheel must be set in motion until little rivulets have flowed in, and the gaping cracks in the mud are closed up, and the thirsty roots have drunk their fill, and the drooping stalks once more stand up erect and look the sun in the face without flinching. Every now and again, too, the farmer must walk between the marshalled ranks and with his hands tenderly feel at the roots of each separate bunch of the growing rice to remove any impediment there may be to the free access of water to them. These roots seem like spoiled children that need petting and coaxing and humouring in order to be willing to send up the vital forces through the stalks above so as to help them to produce the healthy heads of grain that are to give delight to the farmer when he comes to gather in the harvest. In addition to this precious crop that needs so much attention, the cultivator has others that claim his thoughts and time. These are the beans that are used in the manufacture of soy and in the making of bean curds that are considered so important as condiments to be eaten with the rice. There are also the sweet potatoes which in some of the poorer counties are the staple food of all but the well-to-do. There are also various kinds of vegetables which the Chinese are most expert in growing, but the cultivation of these is considered as pastime when compared with the incessant care and labour that have to be bestowed on the rice crop from the very first day that the seed is cast upon the waters until the moment when the fields are allowed to run dry, and the golden-hued stalks rear their heads in the air with no more anxiety as to whether the rain shall ever fall again or not.