the total wL'iglit ot' tlie iiia^li is (liiiiiiii;;li(.'.l liy tliat amoiiiit. Hciiee iftlic com- 

 position of tlic iiiasli calculatc'il on tlie sniiposition tliat the stareli is coniplotely 

 converted into sny;ar is compared with tlie actual quantity of extract calculated 

 from solid matter in solution and from alcohol, it is evident that the former will 

 appear too low, and that therefore, the apparent solution of the st in-h will appear 

 too favourable. This makes a very important item in the calculations, and its 

 non-correction diminishes greatly the accuracy of the results obtained by Mr. 

 Kiu-schelt. The following method of calculating the results avoiils the errors 

 which have been pointed out, and shows that the whole of the starch is not 

 brought into solution as Mr. Korschelt supposes. 



The composition of the mash was given on p. 57, and we saw that 

 it contained 47."). 4 kuwamme of pure starch. The weight of the whole brew 

 before filtering was 1187. .5 kw. This contained 172 kw. fif alcohol, which is 

 erpiivalent to 1.S.Ö6 X 172 = 3U).G kw. of dry starcli. Tlu nuish also contain- 

 ed C..'3 per cent, of extract, which we may assume to be entirely dextrin 

 (although this assumption is in favour of the ]ierfection of the method) and 

 would thus wei-rh 0.06.3 > llS7.;"i = 77.2 kw. The sinn oi' the two mmibers, 

 319.(3 + 77.2 = .'59,'j.S kw., is the total weight of starch which has been brought 

 into solution. We see, therefore, that only 83.5 per cent, of the total starch 

 nsed lias been dissolved. 



So fur, therefore, from being able to agree with Mr. Korsjhelt that the '" [iro- 

 cess of sake brewing is so com[)lote, that important improvements cannot bo 

 niaile in it, unless we would alter the ulliinate product to such an extent that it 

 would no longer be sake"* wo ought to conclude from the evidence given in his 

 own paper that it is still capable of being much improved. .\iid tliis conclusion 

 is borne out by all the evidence as to yield which I have been able to olitain, 

 even from the oldest and best mana<red breweries. 



SECTION 5. 



ri{Ksi-:i!v.\ riiiN uv ,s.\k£. 



Clcai'iag. The liipiid which has p.issed tiirough the press is turbid and 

 reipiires clarilication before being used. This is elTectcd by collecting the sake 

 in large liuis which ha\e two iiolcs near tla^ bottom one above the other, and 

 closed by means of plugs. (See Fronlis[iiece.| After the lapse ol' about 1") days 

 llie suspended matter has settled to the b(ittom, and the greater part of the <'lear 

 li'iniil may th'ii U- drawn oil' liy riinoving ihe np[)er plug, and collecting the 



* " lliis \'i'i'l',ilii'i'ii 1h!iii .SuI:<j Itrniicii i:it an »icli fo \nlll:oiiitnoii, da-.s liiMlctitcnir; N'i'ilicHst-- 

 riiiiK'ii «liiriii niclit g •nm.-lil wpicli-n köiiiifii, «iiin iraii iiitJil ilo.s ."cliliiesliflip I'loiliiil Ki ilailiiirh 

 v<Tiliiil»Tii »ill, iliiK>; .■■o pIm'Ii iilclit iiM'lir Salio is!, " (lor-, ril. ji, 2'iT. Kiiglisli lraiivlalii)ii frcmi 

 J!i[,.iii .Mail. ,\ii);ii,l 1»<78.I 



