132 Journal of the Asiutic Society of Bengal. | April, 1906. 
stop germination. The barley thus treated is known as malt. 
Next raw material, 7.c., unmalted material (such as rice, potato and 
kept until alcoholic fermentation due to yeast is at an end. e 
weak solution of alcohol thus formed is next distilled. Malted 
grain alone is sometimes used, as it is believed to yield a larger 
quantity of spirit, with greater facility and in less time. As a 
general rule a mixture of malted and unmalted grain is used in the 
proportion varying from 1 to 2 to 1 to 3, 4, even to 15. The pro- 
portion of grain to water is roughly about 1 to 4, and yeast is ad- 
ded to the mashed liquid in quantity varying from 1 to J} per 
cent of the mash. 
Now, in the Indian process, husked rice is used, and there is 
no possibility of germination of husked rice, and that at the tem- 
perature of 212°F. Yeast is never added to wort nor wash freshor 
spent. All that isadded to rice besides water consists of Bakhar. 
oO 
with a view to ascertain the necessity of caking, a series of trials 
were made by me on a small scale, These showed that caking of 
rice1s as essential as the addition of Bakhar, and that no cakmg 
takes place without Bakhar. Every distiller knows that yield of 
spirit is low when cakes are not well formed, as is sometimes the 
case. I have examined the whole process and found it to be bas 
on scientific princip] 
(1) Bak 
powdered rice, barks and roots of various n Id 
infusion of powdered Békhar in water was filtered and chemically 
exami It had slightly acid reaction and cont: as 
Starch was boiled with water into a thin solution, and a few drops 
of the infusion added to it. The starch was quickly turned = 
kre On warming the mixture the starch was turned in 
version of a portion of the starch of rice used in the preparation. 
