PARTI. KOJl. 



SECTION. 1. 



RICE. 



Tlie f^niin from which alcohol is ]n'oJiK-eil in I.iiiaii is tlu^ s;iiik' as that 

 which forms the staple article of diet for all classes. \iz rice, aiul its cultivation 

 emiiloys the labour of the greater nnmlier of the iio|i-ilati>iii. Acconliti^' to the 

 Orticial Catalogr.es of the Japanese F.xliihits at i'hila lelpi.ia, in 1S7(', ami at 

 Paris, in 1878, the total area of paddy land is l.lJll.K'.O cho (:5.<)47,2G8 acres), 

 and the yield of rice amounts to 28,000,000 koku (13S.!)G4,000 hu.'shels), giving 

 an average yield of a little more than ."15 Imsliels pci' acre. Tlie nunihers given 

 by General LeGendre in his work, "Progressive Japm." are larger th.'.n these, 

 but are said to have been obtained I'rom the Finincc dcpartnient, being the 

 results of more recent surveys. He says " Acconliiig to rcn-nt snr\eys (1874-78) 

 the area of rice fields in Japm i.s '2,;'33D,030 ehö an I 47 tin, ;in 1 the area of 

 other Kelds (Slisccllaneous cultures) is 1,732.449 cho and 7:! tan (I'ignres 

 pnxjured at the Okura-Slio)."'^ Furtlier on he gises the total (piantity of rice 

 produceil as 34,394,787 kokn. a nr.niberalso fnrnishe 1 by the Okura-Slio (Finance 

 Department. I. and from these the average yield of ri.:e is eilcuiatel to be a little 

 more thin 27 biisliels per acre. 'J'hcse nnmbers include rice of all kinds, several 

 hundred varieties, bnt of the.se there ,ir(' only three which are siilhci 'ntly well 

 marked to p.utictilarize. One variety is c.iile.l Oka'.o. and is grown in dry lields, 

 whilst the two othei-s. couunon rice ( » j-«(7/(), and gbitinons rice (miy/ii</oit.) are 

 grown in puMy fields. It is siiid that the npland rice {ii'ctt'.o) is well suited lor 

 brewing purposes because it leaves x'ery liltji- residue, bill 1 b ive li.el i.o exp'rience 

 o|' its use for that pmpose, that which is almost univer.s.iliy employed being the 

 ci)nuuon rice {iinichi). («lutinons rice is never used for the brewing of sake, the 

 reiison given lieing that the liijuid prepared IViuri it wnnid rapidly pntrt'fy, bnt 

 anotluu' po-;sible re.ison is ils gre.iler cost 



The liest qualities of rice come from .Mino, ili'.;o. [se. < )wari, 'I'oionii, and 

 llizen. Tiie ne.\t best are from Boshin. Tambi. Tainri. and llic third ([ua'ity 

 fniin Kadzusji, Siiimö.sa, llnsashi, and Kaga. 



Tiie Ibllowiiig analyses of the two kimls of rice were m.ide in tlie I'niver.-ity 

 iuboiHtory. 



• ProtfrotnivT .fn)nii No'i- a*, ih- fool of tlif t«t>l^ (j'v.in nl iht* «n<l. 



