Vol. Of ay 4.) Vhe Hindu Method of Manufucturing Spirit, 135 
8 . 
2) Caking.—To turn to the proces of manufacture, we see 
that it consists of three stages, viz., (1) forming of cakes ; (2) 
brewing in vats; and (3) distillation. 
The first step in the forming of cakes is the moistening and 
softening of rice and mixing with Bdkhar, The rice chosen is 
Atap, i.e., merely dried in the sun without “gees steeping and 
boiling in water while in the paddy. For i = supe: ase el to 
make the rice undergo the semi-softening proce d 
sary in rice used for food. The rice for oki: is not boiled in 
water, as that would partially dissolve the starch and not only 
cause ite waste but also interfere with the growth of its 
gus exclusively. This will be seen more clearly later 
examination of softened rice mixed with Bakhar and left 
covered in a basket for a day, shows that it contains small quanti- 
ay of dextrin but no sugar. Under the microscope, minute Tae 
of Bakhar are seen adhering to the grains which are now half d 
The spores of Mucor begin to germinate, and as a consequence 
temperature of the rice rises. On the second day the fungus will 
be seen just spreading out hyphw. On the third day there will be 
seen vigorous growth, the cakes feel warm and begin to appear 
greenish-black or black. By this time sporanges have formed. 
Some burst ; spores come out and cover the cakes. The carboniza- 
tion that takes place in the hyphe makes the cakes turn black. 
day the plies are more dried up. This produces 
(1) any spores of fungi floating in the air hers pore ab on the 
cakes do not get moisture enow ugh to germinate on them; (2) 
of Mucor is stunted, the filaments Jeutiae and the fungus 
comes to maturity rapidly. If rice is kept moist, poeta greater 
ter 1 for alcoholic f tation. As a further re- 
sult of excessive moisture, the lower grains of rice remain almost un- 
attacked by Mucor, Bacteria nge wand an acidliquid exudes. Th 
facts partly explain low yield of spirit in the moist months. In 
the course of the few days the cakes are left piled one upon another, 
the agen are slowly penetrated by the hyphs, as drying proceeds 
inw geet this we see a very yale air is un- 
fiivecrable for successful ca king, and as a consequen 
minimum in yield of spirit takes place in mig a and honk the 
two driest months in the year. 
ully-formed cakes, when coarsely powdered and heated with 
water at 122°—140° F. for oat ten minutes, dissolve partially. 
The solution contains dextrin, a very small proportion of sugar 
(about 2°/,), and diastase. One part of cake can convert into dex- 
trin 100 parts of starch in solution with water at 86° F. in about 
10 minutes, and 200 parts of starch at 104° F. in about 5 minutes. 
One part of cake can quickly convert into sugar 20 parts of starch 
