262 THE POPULAR SCIENCE MONTHLY. 



It may be found preferable to the malt-flour or meal for some of the 

 above-named purposes, especially for making a pur&e like Rumford's 

 soup. I strongly recommend such a soup to vegetarians, i. e., the Rum- 

 ford soup No. 1, already described, but with the admixture of a little 

 pearl-malt with the pearl-barley (or malt-meal failing the pearl-malt). 



A small proportion of malt flour, one twentieth for example, has a 

 considerable effect, and if a fancy price is to be paid for it such a pro- 

 portion may be used ; but, if it comes into sufficient demand to be sub- 

 ject to wholesome competition, larger proportions up to one fourth will 

 be desirable. 



In my experiments I used the malt-extract in order to render the 

 result visible, but this is not necessary in practice. Either the extract 

 or the flour may be used, as may be convenient. In all cases time 

 should be allowed for the conversion of the starch to take place before 

 raising the temperature to 212, keeping in view the principles above 

 explained as regards the temperature and time required for conversion. 



I have not yet met with any malted maize commercially prepared, 

 but the experiments that I have made on a small scale show that it is 

 a very desirable product. I name it here and now (January 8, 1885) 

 to prevent its becoming patented, as there are so many greedy people 

 who rush to the Great Seal Office with any idea tbey may pick up, 

 however trivial. Any previous publication of the invention is suffi- 

 cient to frustrate the monopoly. The same applies to the other uses 

 of malt that I have specified. 



I am still unable to speak positively as to the efficiency of vegeta- 

 ble diastase in breaking up or effecting the hydration of cellulose and 

 its conversion into sugar ; but the following facts are promising : 



I treated sago, tapioca, and rice with the maltose as above, and 

 found that at a temperature of 140 to 150 all the starch disappeared 

 in about half an hour, as proved by the iodine test. Still the liquid 

 was not clear ; flocculi of cellulose, etc., were suspended in it. 



I kept this on the top of a stove several days, the temperature of 

 the liquid varying from 100 to 180, while the fire was burning, and 

 falling to that of the atmosphere at night. The quantity of the in- 

 soluble suspended matter sensibly diminished, but it was not entirely 

 removed. 



This has led me to make further experiments, now in progress, on 

 the ensilage of human food, with the aid of diastase. I am packing 

 various kinds of vegetable food in small silos, adding to them varying 

 proportions of malt-flour or malt-extract, and I hereby declare, for the 

 benefit of would-be patentees, that this invention, whether worthless or 

 otherwise, is mine, and can not be secured by them, as I have witnesses 

 of the date of this writing and copy thereof. I shall certainly not 

 patent this or any of the above inventions myself, and will prevent 

 others from interfering with their free use in the improvement and 

 cheapening of our food-supplies. I am also treating such vegetable 



