LITMIR.BIZ

89

By low wages, I mean low reward of labour, which is of course independent both of the cost of labour and of the money-rate of wages.

90

In a recent work of considerable ingenuity (Doubleday's True Law of Population, 1847, pp. 25–29, 69, 78, 123, 124, &c.) it is noticed that countries are more populous when the ordinary food is vegetable than when it is animal; and an attempt is made to explain this on the ground that a poor diet is more favourable to fecundity than a rich one. But though the fact of the greater increase of population is indisputable, there are several reasons for being dissatisfied with Mr. Doubleday's explanation.

1st. That the power of propagation is heightened by poor living, is a proposition which has never been established physiologically; while the observations of travellers and of governments are not sufficiently numerous to establish it statistically.

2nd. Vegetable diet is as generous for a hot country as animal diet is for a cold country; and since we know that, notwithstanding the difference of food and climate, the temperature of the body varies little between the equator and the poles (compare Liebig's Animal Chemistry, p. 19; Holland's Medical Notes, p. 473; Pouillet, Elémens de Physique, vol. i. part i. p. 414; Burdach's Traité de Physiologie, vol. ix. p. 663), we have no reason to believe that there is any other normal variation, but should rather suppose that, in regard to all essential functions, vegetable diet and external heat are equivalent to animal diet and external cold.

3rd. Even conceding, for the sake of argument, that vegetable food increases the procreative power, this would only affect the number of births, and not the density of population; for a greater number of births may be, and often are, remedied by a greater mortality; a point in regard to which Godwin, in trying to refute Malthus, falls into serious error. Godwin on Population, p. 317.

Since writing the above, I have found that these views of Mr. Doubleday's were in a great measure anticipated by Fourier. See Rey, Science Sociale; vol. i. p. 185.

91

I use the word ‘Hindostan’ in the popular sense, as extending south to Cape Comorin; though, properly speaking, it only includes the country north of the Nerbudda. Compare Mill's History of India, vol. ii. p. 178; Bohlen, das alte Indien, vol. i. p. 11; Meiners über die Länder in Asien, vol. i. p. 224. The word itself is not found in the old Sanscrit, and is of Persian origin. Halhed's Preface to the Gentoo Laws, pp. xx. xxi.; Asiatic Researches, vol. iii. pp. 368, 369.

92

So that, in addition to works published on their philosophy, religion, and jurisprudence, a learned geographer stated several years ago, that ‘kein anderes Asiatisches Reich ist in den letzten drey Jahrhunderten von so vielen und so einsichtsvollen Europäern durchreist und beschrieben worden, als Hindostan.’ Meiners, Länder in Asien, vol. i. p. 225. Since the time of Meiners, such evidence has become still more precise and extensive; and is, I think, too much neglected by M. Rhode in his valuable work on India: ‘Dem Zwecke dieser Arbeit gemäss, betrachten wir hier nur Werke der Hindus selbst, oder Auszüge aus denselben als Quellen.’ Rhode, Religiöse Bildung der Hindus, vol. i. p. 43.

93

This is evident from the frequent and familiar mention of it in that remarkable relic of antiquity, the Institutes of Menu. See the Institutes, in Works of Sir W. Jones, vol. iii. pp. 87, 132, 156, 200, 215, 366, 400, 403, 434. Thus too, in the enumeration of Foods in Vishnu Purana, pp. 46, 47, rice is the first mentioned. See further evidence in Bohlen, das alte Indien, vol. i. p. 22, vol. ii. pp. 159, 160; Wilson's Theatre of the Hindus, vol. i. part ii. pp. 15, 16, 37, 92, 95, vol. ii. part ii. p. 35, part iii. p. 64; Notes on the Ma-habharata, in Journal of Asiatic Society, vol. vii. p. 141; Travels of Ibn Batuta in Fourteenth Century, p. 164; Colebrooke's Digest of Hindu Law, vol. i. p. 499, vol. ii. pp. 44, 48, 436, 569, vol. iii. pp. 11, 148, 205, 206, 207, 266, 364, 530; Asiatic Researches, vol. vii. pp. 299, 302; Ward on the Hindoos, vol. i. p. 209, vol. iii. p. 105.

94

‘It contains a greater proportion of nutritious matter than any of the cerealia.’ Somerville's Physical Geography, vol. ii. p. 220.

95

It contains from 83.8 to 85.07 percent of starch. Brande's Chemistry, vol. ii. p. 1624; Thomson's Chemistry of Organic Bodies, p. 883.

96

It is difficult to collect sufficient evidence to strike an average; but in Egypt, according to Savary, rice ‘produces eighty bushels for one.’ Loudon's Encyclop. of Agriculture, p. 173. In Tennasserim, the yield is from 80 to 100. Low's History of Tennasserim, in Journal of Asiatic Society, vol. iii. p. 29. In South America, 250 fold, according to Spix and Martius (Travels in Brazil, vol. ii. p. 79); or from 200 to 300, according to Southey (History of Brazil, vol. iii. pp. 658, 806). The lowest estimate given by M. Meyen is forty fold; the highest, which is marsh rice in the Philippine Islands, 400 fold. Meyen's Geography of Plants, 1846, p. 301.

97

Elphinstone's History of India, p. 7. Ragi is the Cynosurus Corocanus of Linnæus; and, considering its importance, it has been strangely neglected by botanical writers. The best account I have seen of it is in Buchanan's Journey through the Countries of Mysore, Canara, and Malabar, vol. i. pp. 100–104, 285, 286, 375, 376, 403, vol. ii. pp. 103, 104, vol. iii. pp. 239, 240, 296, 297. In the large cities, millet is generally used; of which ‘a quantity sufficient for two meals may be purchased for about a halfpenny.’ Gibson on Indian Agriculture, in Journal of Asiatic Society, vol. viii. p. 100.

98

Marsden's History of Sumatra, pp. 56, 59; Raffles' History of Java, vol. i. pp. 39, 106, 119, 129, 240; Percival's Ceylon, pp. 337, 364; Transac. of Society of Bombay, vol. ii. p. 155; Transac. of Asiatic Society, vol. i. p. 510; Journal of Asiatic Society, vol. i. pp. 228, 247, vol. ii. pp. 44, 64, 251, 257, 262, 336, 344, vol. iii. pp. 8, 25, 300, 340, vol. iv. pp. 82, 83, 104, vol. v. pp. 241, 246; Asiatic Researches, vol. v. pp. 124, 229, vol. xii. p. 148, vol. xvi. pp. 171, 172; Journal of Geograph. Society, vol. ii. p. 86, vol. iii. pp. 124, 295, 300, vol. v. p. 263, vol. viii. pp. 341, 359, vol. xix. pp. 132, 137.

99

Rice, so far as I have been able to trace it, has travelled westward. Besides the historical evidence, there are philological probabilities in favour of its being indigenous to Asia, and the Sanscrit name for it has been very widely diffused. Compare Humboldt's Cosmos, vol. ii. p. 472, with Crawfurd's History of the Indian Archipelago, vol. i. p. 358. In the fourteenth century, it was the common food on the Zanguebar Coast; and is now universal in Madagascar. Travels of Ibn Batuta in Fourteenth Century, p. 56; Ellis's History of Madagascar, vol. i. pp. 39, 297–304, vol. ii. p. 292; Journal of Geograph. Society, vol. iii. p. 212. From Madagascar its seeds were, according to M'Culloch's Dictionary of Commerce, p. 1105, carried to Carolina late in the seventeenth century. It is now cultivated in Nicaragua (Squier's Central America, vol. i. p. 38) and in South America (Henderson's Hist. of Brazil, pp. 292, 307, 395, 440, 488), where it is said to grow wild. Compare Meyen's Geography of Plants, pp. 291, 297, with Azara, Voyages dans l'Amérique Méridionale, vol. i. p. 100, vol. ii. p. 80. The ancient Greeks, though acquainted with rice, did not cultivate it; and its cultivation was first introduced into Europe by the Arabs. See Humboldt, Nouvelle Espagne, vol. ii. pp. 409, 410.

100

So far as food is concerned, Diodorus Siculus notices the

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