=Native Weaving.=—A native cloth woven from the three different varieties of indigenous cottons is frequently seen; the careful arrangement of the naturally coloured yarns yielding a distinct pattern. More often, perhaps, only the first two kinds are used, and the yarn made from them is dyed with the local indigo. In width the native cloths are usually narrow, and the strips are sewn together in order to form gowns, etc. A photograph is given showing a native weaver at work at Pendembu (Fig. 13). In a few localities wider cloths are woven, but of no great length. These are often elaborately designed, and command a high price among the natives, being preferred to imported materials. =Exotic Cottons.=—“Cambodia” and “Sea Island” have been tried experimentally. The latter, though withstanding the heavy rainfall well, was found to be very susceptible to attacks of the local cotton stainer. There is still no prospect of the revival of cotton exportation. [Illustration: NATIVE WEAVER AT PENDEMBU. Fig. 13, p. 34.] [Illustration: KUMASSI, THE CAPITAL OF ASHANTI. Fig. 14, p. 43.] [Illustration: STONE VAT FOR POUNDING PALM FRUITS, WITH SURROUNDING GUTTER AND OIL WELL, KROBO PLANTATIONS. Fig. 15, p. 68] =RICE.=—Two forms of rice are grown in the Protectorate; one under irrigation or in swampy ground, near rivers, etc., and the other entirely without any conservance of water, depending on the rainfall. The use of rice is general throughout the country—in fact, it is probably the most important food crop; and although, as mentioned above, there are two forms, divided according to their mode of cultivation, each form contains many varieties distinguished by different native names. In the Timani country and the vicinity of Port Lokko the finest quality is grown, and the husking of this is said to be a prolonged process of drying, without previously parboiling or soaking. This rice only requires to be thoroughly dried before the husk will separate on pounding. In the Mendi country, the heads of rice at the harvesting are cut and tied in small bunches to dry in the fields. The grain is then beaten out, and the chaff winnowed on a tray or in a gentle breeze. The next step is to parboil the grain while yet in the husk, during which operation the interior swells up so as to split the husk. The rice is then again thoroughly dried in the sun upon mats, and finally lightly pounded in a wooden mortar in order to separate the loosened husk, which is removed by winnowing. From the time of harvesting until the rice is ready for sale, the work is performed by women.