I04 AGRICULTURE AND FORESTRY. 



has various applications. It is of service in dyeing also, and in 

 the manufacture of Mirin. The best sort is of a clear yellow 

 colour. It is usually made from Italian millet, and therefore called 

 Awa-no-midzu-ame. . 



Ame and Midzu-ame are manufactured from Italian millet 

 (Awa), glutinous or cooking-rice (Mochi-gome), or common rice 

 (Uruchi). Its production has been minutely described by R. W. 

 Atkinson,! so that simply referring to his work, I here give only 

 its essential features. 



First the grain is put into cold water, until it swells ; then it is 

 cooked soft with steam, which is produced in an iron boiler ; then 

 poured into flat wooden tubs and covered with mats, till a con- 

 siderable quantity has been spread out in this way. Barley-malt, 

 Jap. Moyashi, which is prepared similarly as with us, except that 

 it is given more time to sprout and is soaked in water before use, 

 is now mixed with soft grain and warm water, and the compound, 

 at a temperature of about 60° C, is put into a wooden vat and 

 left there at least six hours. The hulls and other insoluble sub- 

 stances settle to the bottom, the clear fluid, Midzu-ame, collect- 

 ing on top of it. It is carefully drawn off, but from the dregs a 

 second, inferior quality is obtained, by squeezing them in hemp- 

 linen bags. 



The proportion in which the component parts of this mixture 

 are taken depends upon the nature of the farinaceous substances, 

 and other considerations. But on an average, 5 To of steamed 

 grain, 5 Sho (J To) of malt, and 8 To of warm water go together. 

 If the rice has been previously bruised, or if the malt is composed 

 of the fallings-ofl" in husking, the quantity of malt required will be 

 less. On the other hand, however, it is apparent that a freer use 

 of malt will effect the conversion of a larger amount of starch into 

 dextrine and sugar, and thus produce a sweeter Ame. 



The fluid obtained by decanting is Midzu-ame, very much 

 thinned. To concentrate it, it is quickly steamed to the required 

 consistency. This is done in iron pans, and lasts three to six 

 hours, though a somewhat longer period is necessary to obtain the 

 firm, white Ame, which is always prepared from rice, especially 

 glutinous rice. The stifi*ened mass is at first transparent. It is 

 rolled on boards into stiff ropes, which are drawn out and worked 

 until there appears an opaque white colour, and it no longer sticks 

 to the fingers. By this method of manipulation its volume is so 

 increased that finished Ame swims on water, while Midzu-ame 

 sinks immediately. 



The following table has been calculated and constructed from 

 Atkinson's analyses of the various sorts of Ame. I. is the average 

 of six of them; II., III., and IV. of two each. The rest will 

 explain itself at a glance. 



^ "Transactions As. Soc. Japan," vol. vii., pp. 313-322. 



