66 



CASE fi'om British East Indies, and 1,136,577 cwts. from other 

 90. countries, making a total of 5,449,597 cwts. 



On the bottom shelf are hand rakes and a hoe, such as are 



used in the rice fields in the Naga Hills, Assam. 



CASE This Case contains a large series of unhusked rice from 



gj various parts of India and other rice-growing countries. On 



the central shelf note a small series illustrating the manufacture 



of rice starch. 



CASE In this Case is a series of husked or "cleaned rice, also from 



02. different parts of India and other countries. Note model of 



Indian rice srrinder and models of rice pounders a.s used in India. 



Also eample of Arrack, a strong spirit distilled from rice in India. 



CASE Tribe VI. Andropogone^e. Various samples of Sugah, 

 93. raw and refined, are here exhibited ; they are the produce of the 

 SuGAE Cane {^Saccharum officinaj'tim, L.), a woody stemmed 

 grass growing from 8 to 12 feet high, occurring both wild and 

 cultivated throughout Tropical and Sub-tropical Asia. The 

 cultivation of Ihe plant extended to Persia in the early Middle 

 Ages, and was carried by the Arabs into Sicily, Cyprus, Spain, 

 and Italy. It quickly spread into other parts of the world, 

 being introduced to San Domingo in 1494, and into Brazil 

 early in the 16tli century. At the present time it is very 

 largely grown in the West Indies, Mauritius, British Guiana, 

 Natal, Queensland, Java, and many other countries. Near 

 Malaga, in Spain, is the only place in Europe where its 

 cultivation is still carried on. 



To obtain sugar the stems arc cut down, stripped of their 

 leaves, and passed between heavy iron rollers ; the juice 

 thus obtained is boiled, clarified, and evaporated, and when 

 it has ac(|uired a proper tenacity and granulation, it is 

 emptied into a cooler to crystallise ; after which the concrete 

 sugar is placed in casks and allowed to drain, when it 

 is transferred to hogsheads, and is ready for exportation 

 under the name of raw or muscovado sugar. The uncrystal' 

 lisable portion which runs from the raw sugar is known as 

 molasses. 



To prepare sugar for table and other uses it is either treated 

 by *' centrifugals " and washed to oT)tain white crystallised 

 sugar or subjected to a process known as refining, in the course 

 of which it is concentrated, and the syrup poured into conical 

 moulds ; -when this has solidified the loaves, as they are called, 

 are placed in potg so that the draining?, which constitute 



