GG 



Imvin^ lnHTi hiKited is |Kiurcil Uick into tlit- «line vcHnel in wliich it ImW fonncrly 

 l)womo 8|Mnlt, nnd that tlic vcsst'l i« unt rompltlrlj/ fillnl. With tliu jmwont 

 furni of vat «sc-il fur storiiifj sali«'- it wduld lie iliflicnlt, if n<>t iiiii>'>S!'ilile, to cmii- 

 jili'ti'ly fill it, and bv fnn' that it was al^o |K.'rfoctly lifiht, hnt if, instead of nsinj; 

 the iarf^i', npri;;ht tuns whiih aro covered hy larjje, flat plat«*, fi or 8 

 feet in diameter, and riowd rotuid tlie edj^w hy nionn« of |iftj>cr and glue, 

 a vessel were used with only a sinall Imnu liole at the »ijiikt hide whith 

 would |>erniit of heinj; easily ami securely fastened, the brewer need liardly wiiiii 

 for any other ini>nns of preserving sake. At present even at the largest brewery 

 in Itaini not nincli more tJmn lOfK) koV.ii, (180;)00 litres) of sake aro preimn-«! 

 in one season, but if |)roper nieans of preservation W' ' 'Ve 1. that ani"uijl 



niijiht Vie largelv increiu«ed, snv to one million litres o; .ku. If the ^ ik'- 



were distributed into fmall barrels holding, say 1 koku eaeh, the nmnber 

 required in one luewery would not Ikj greater than tlie spnee wouhl lulmit of, 

 with this advantage, that even if one barrel went lad tlic n*t of the 

 brew would not lie adected. That the hi-ating and preservation of the ftike 

 under the conditions mentioned alK»v(! sunie(! to prevent the lii|nid spoiling has 

 been shown by direct experiments with two sort» of sake, one from Itami, 

 " Oaika " and tlie other from Nishimniiya " Irozjikari ". Five liottlesof each wenr 

 heated in a vessel of water until the tein|Krature of the contents rose to GOC and 

 were then tightly corked and sealed At the eml of twelve months the sake remain- 

 ed clear and brilliant, anl h;id in no way deteriorated, wliilst the same sake kept 

 in a bottle clohcd in ll.e oidit^nry way was c( mj^k tely f| oilt. the cliange b« ing indi- 

 cjvted by the analyses given on p. G2. This is evidence, although (juite uiineci'ssary, 

 that the process applied to wines is likewise eajmble of appliwxlion to sak«'". 



An arrangeinent for heating sake which would be r.eith<T expensive 

 to erect nor liable to get out of order is repR>scntcd in Plate XVI, kindly 

 furnished by Prof. Ewing. It consists of a long, wronglit-iron Itox A, 

 about six feet long, three feet deep, and three fiHJt broad, made of Iwiler plato 

 rivcttcd together, and built over a small fireplace with flues eircuhiting l«-- 

 neath and on Iwtli sides so that the whole of the vessel is pretty equally heated 

 by the hot gases Ixjforo they escape to the chimney. Fig. 1 is n section taken 

 through the furnace some distance bcyoml the fin-place; the flue licne^ith is 

 made broader than it would be at the fireplace and to prevent the front jiart of 

 the wrought-iron vessel burning away too rapidly it would Ik.- neix-ssjiry to protect 

 it from immediate contact with the flame by brickwork, whicli, however, is not 

 represented in the drawing, and need only e.\tend a short distance from the 

 fireplace. In order to supjKirt the heating vessel it would Itc advisable to build 

 up brick pillars in the middle of the flue, but it would not lie neii-ssary to make 

 them very broad. The vessel is providtnl with n lid which ain be rvmove«! 

 when it is required to clean the inside; it has in the centre a long opening, 

 somewhat larger at one end, which is usually covered with wooden plMt«. The 

 larger siiuare oiiening h is for the introduction of the Fake to 1« heated; the 



