sufficient to enable you to judge of their qualities when prepared for the table. I have also taken measures to have a quantity of it brought from the Levant, unhusked. If I succeed, it shall be forwarded in like manner. I should think it certainly advantageous to cultivate, in Carolina and Georgia, the two qualities demanded at market; because the progress of culture, with us, may soon get beyond the demand for the white rice; and because too, there is often a brisk demand for the one quality, when the market is glutted with the other. I should hope there would be no danger of losing the species of white rice, by a confusion with the other. This would be a real misfortune, as I should not hesitate to pronounce the white, upon the whole, the most precious of the two, for us. The dry rice of Cochin-China has the reputation of being the whitest to the eye, best flavored to the taste, and most productive. It seems then to unite the good qualities of both the others known to us. Could it supplant them, it would be a great happiness, as it would enable us to get rid of those ponds of stagnant water, so fatal to human health and life. But such is the force of habit, and caprice of taste, that we could not be sure beforehand it would produce this effect. The experiment, however, is worth trying, should it only end in producing a third quality, and increasing the demand. I will endeavor to procure some to be brought from Cochin-China. The event, however, will be uncertain and distant.