and loses only abont 2'> jht cent, of its vohune. The ninnbors given arc, of 

 conrse, only approximate for, in every operation the percentage of loss mnst lie 

 different. The jiouniled mass is separated into three portions — the whole 'grains 

 — the broken grains, and the bran. The whole grains are em[)loyed in the 

 manufacture of koji and sake, the brolieu grains are sometimes made into an 

 inferior kind of koji, but generally, like the bran, are sold to other persons. The 

 amount of bran obtained is said to be about 3 kuwamnie (25 lbs.) for every kol^u 

 (4.96 bushels) of rice cleaned. 



Ta some works (sake-works) steam power is employed to work the cleaners, 

 and in other places water power is used. 



The rice is next placed in a tank, covered with water, and from time to 

 time trodden upon by the workmen, the water being frequently changed. The 

 fine dust which was adherent to the grain is carried away by the water, but the 

 amount of matter thus lost, although sufficient to make the water milky is not 

 known. After this washing the grain is left in steep for one night ])y which it 

 becomes quite soft and is ready for steaming. The object of the steeiiing is 

 merely to render the grain soft so that the subsequent steaming may be as short 

 as possible. It is therefore, not analogous to the steeping of the bailey-grain in 

 making malt, an operation wddch is recßiired to promote the germination of the 

 embryo. In the case under consideration, indeed, the cud>ryo has been com- 

 pletely destroyed by the rough beating, and no subsequent germination is jiossib'e. 

 It is important to remember this, so that it may be clearly understood in what 

 respects tlie manufacture of koji differs from tliat of malt. But even were the 

 embryo not removed by tlie jivocess of cleaning, it wmild be completely killed iiy 

 the next (qieratioii, that of steaming. The .''o-dced rice is placed in a large tnb 

 which is provided with a false bottom covereil wilh cloth ; the tub is then lixeil 

 upon an iron boiler fu.ll of w.afer. When the water lioils (he steam passes through 

 an opening in the trne bottom of th > tnli. atnl as it r.sccmls through the rice 

 which is placed ujion the cloth coveiio'.^ the false bolloni, it heats the grain and 

 causes the starch to become gelafini/.ed. The grains of steanied-ricc are flexible 

 and of a horny appearance, and nuist be the s.-ime throughout. In this state the 

 rice is called 'ml. It is now sprea<l out upon mats to cool, and during (his time 

 the workmen prevent the grains cohering by rubbing them between their hands. 

 When the tempenitnre has fallen to about 29^ ('. the foreman nu.xes wi(li the 

 rice a small quandty o( trine, a yellowish powder consisting of the spores of a 

 fungus described by the late Mr. Ahlbmg under (he name of Ijunlinin oryze;u. 

 (AhlV).)'^ The quantity cnqiloyed is not exactly the same in dill'erent works, 

 but averages about .'5 c. c. to 4 tT, (72 litres) of rice. 



The subsequent operations vary a little in different works but not in any 

 essential particnlar.s. I shall, therefore, only <le.sciibe (ieui as eaniel oni in (he 

 koji works at Vüshinia, Tokio. 



* Mitlheilungen dor <leiitsdiL>n (ii-Hvlli-cliafl fitr Natur- itnil ViilkorkundnonlnHii-iiH. KiIph. Heft, 187H. 



