314 Journal of the Asiatic Society of Bengal. {June, 1911. 
or milled, and a difference was noted between those samples 
that had been simply husked and those that had been polished 
after the husking. The variation in either series was attributed 
to high or low cultivation. Another paper on the ‘‘ Composition 
of the Rice Plant,’’ by W. P. Kelley and A. R. Thompson, 
has been published as a Bulletin (No. 21) of the Hawaii Agri- 
cultural Station 
When paddy is converted into rice for the market, the 
chaffy husk is removed by wetting, drying and beating, and 
the grain that is left is enveloped in a natural layer rich in oil, 
proteinand ash. The rice grain is further prepared or polished 
by subjecting it once or twice to a milling process which re- 
moves the outer layer of nutritious elements and leaves a 
smooth, white, starchy grain of elegant appearance. The re- 
moval of protein, oil aR oe pera the phosphatic ash, reduces 
the food value of the rice, and renders the — liable, when 
used as the sole diet, to pa ome epidemic drop 
e following tables represent the phosphoric value, calcu- 
lated as phosphoric anhydride, of rices from various provinces. 
The determinations were made according to the molybdic acid 
method adopted in Agricultural labcratories. 
The analyses of husked rice grains before passing through 
a mill were made on selected oars some These are typical of 
of what are known as unpolished rices : 
Ash P,0,; 
Calcutta Mill 1 L7 ‘80 
Calcutta Mill 2 18 58 
Rangoon ae 13 ‘61 
Bezwada ae AP ge te 3 59 
Madras 2°] 69 
Madras, red 16 67 
Average es ee veneae oY pice 85 
e next table consists of miscellaneous samples collected 
in Onlourn, and used in connection with experiments wit 
fowls, or forwarded from districts where beri-beri existed :— 
Ash Y 9; 
Bengal, fermented ap pee! © “37 
Bengal, ‘‘ Bank tulsi’’ 9 ‘33 
Calcutta, once milled 1:0 50 
Caleu utta, twice milled 1-0 45 
Calcutta, once milled coo bd 43 
Calcutta, twice milled ‘a1 38 
Rangoon rice 63 “B31 
Rangoon, extracted “65 35 
