— 147 — 



to examine by means of taste proofs, in how far these 

 complaints were justified. 



These experiments were then immediately commenced and 

 repeated at shorter or longer intervals. 



They were made in the laboratory, on a smaller scale 

 and more frequently. But on June 11, June 25, August 7, 

 September 23, and November 13, 1913, they were also 

 taken — on a larger scale and under circumstances more 

 resembling those of ordinary daily life — in the kitchen of 

 the Military Hospital at Weltevreden. In connection with 

 the great proverbial subjectivity of taste, the Commanding 

 Officer of the Army Medical Corps and the Head Army 

 Surgeon in the 1 th Military District of Java also took part 

 in these proofs. 



From each of the 3 samples of selected Idjoean rice and 

 of that for delivery to the War Office 400 gr. were taken — 

 after first removing from the Idjoean unpolished rice by 

 means of winnows, 3,2% chaff and 5,4% gaba — and this 

 quantity was twice separately washed, each time for about 

 half a minute, with Vj. 2 L. water, at the same time vigorously 

 rubbing the grains. The washing water was each time 

 removed as much as possible, after which the washing was 

 repeated 2 or 3 times, but now without friction, and so 

 that the water, after standing, could be decanted almost 

 entirely clear. 



After this the rice was placed in a conical basket (koekoesan) 

 used for steaming rice, and this basket was placed in a pan, 

 called "priok" (or dandang) with l s / 9 to 2 L. water. 

 The pan was now set on a suitable fire and the rice was 

 thoroughly steamed for 15 — 20 minutes. The rice out of 

 the basket was then placed in a pan and sprinkled with 

 400 ccm. boiling water and now remained standing for 

 about half an hour, the rice being meanwhile well stirred. 

 Finally the steaming process in the steam rice-basket was 

 continued for half to 3 / 4 of an hour, after which the rice 

 was sufficiently cooked. 



