Vol. ON ay 4.) The Hindu Method of Manufacturing Spirit, 137 
in fermenting rice for spirit. The Japanese are said to use an 
Aspergillus in the fermentation of rice for saké. It seems that the 
three Asiatic rice-eating people have taken advantage of mould 
fungi for manufacture of rice spirit. 
“* The Brewer,” ete. J.A.Churchill.) Rice contains 78 per cent. 
t expected 
to yield 5 gallons of Proof spirit. 
We have seen that the average yield of Proof spirit from 
82 lbs. of rice at the Cuttack Central Distillery is about 4 gallons. 
spirit, mean temp . 
months of the year at Cuttack :— 
Average of the | _ nie 
Months, ge im Mean _|Mean humidity. 
Gallons. 
January “ — ee 
March - 401 83°F. 62 
April “ ais | 88°F. 62 
May . 414 89°F. 
June eine 4 4:00 86°F. 74 
July was Ge eee 83°F. 81 
August Sep ae 395 83°F. 81 
September bes 3°87 83°F. 82 
October o. 419 81°F. 75 
November ae 419 75°F. 75 
mber a 418 70°F. 
[The mean temperature and humidity are taken from Blanford’s “Cli- 
mates and Weather of India” (Macmillan) }. 
The formation of cakes and wort takes place in thatched 
sheds open at one side. There is great range of air temperature 
at Cuttack, the mean highest being 110°F., and the mean lowest 
51°F. As the temperature of fermentation in cakes and in worts is 
not in any way regulated, it is absurd to expect the same yield in 
every month of the year. The yield, however, does not vary with 
