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The first thing we found on June 11 th 1913 was that, 

 after boiling, no difference whatever in appearance, smell, or 

 taste, could be perceived between the three polished kinds of 

 rice. The boiled unpolished rice had indeed not the beautiful 

 white appearance shown by the other sorts (it had also a 

 faint particular odour and, in less measure, its own peculiar 

 taste), but neither of these particulars would have been 

 noticeable if at the same time the comparison with polished 

 rice had been excluded. The adhesion of the boiled grains was 

 normal, and there was no sign of exceptional stickiness. 

 The unanimous opinion was that the unpolished rice in 

 question — with a third of the original proportion of silver- 

 skin - was found to be very tasty, and that from a culinary- 

 asthetic point of view there was no objection to its use. 



On June 25 th here following the opinion expressed was 

 precisely the same. Just so on August 7 th when, after having 

 been kept two months in the dark, a few weevils began 

 to appear in the unpolished rice. It even seemed to me that the 

 specific smell and taste of the polishings (bran) had somewhat 

 decreased, and this observation,, if further verified, might 

 suggest an improvement in the taste by careful storage of 

 the rice. This dimunition in smell and taste was still more 

 evident when the comparative taste proof was held on Septem- 

 ber 24 th , thus after the rice had been longer than three months 

 in store. The unpolished rice was then extensively attacked 

 by the weevils, perhaps also by moths, and began to have 

 a slight "odour of mice", but in so small a degree that it 

 might easily escape the notice of the majority of the 

 consumers. The more milky colour of the water used for 

 washing this long-kept unpolished rice was especially 

 noticeable. 



On November 13 th (after 5 mouths' storage) the washing 

 of the rice required still more attention, also because a large 

 portion of the unpolished grain was corroded by insects. 

 The "odour of mice" was now somewhat more pronounced 

 in the boiled rice, and a slightly musty smell was also to be 



