Neither of these substances had any influence on taste 

 and smell of the cooked rice. Although these might be 

 perceptible on the grain, even after this had been aired, 

 they evaporated entirely at the commencement of the 

 steaming process, so that smell and taste remained perfectly 

 intact. A slight rancidness — best to be defined as a stronger 

 bran taste and smell — was also present when rice had been 

 preserved for a long period, for instance a whole year; 

 the same as when alcohol was used, but in so slight a degree 

 that it could not be considered as a disadvantage. 



There are no objections to the application of these 

 substances, even on a large scale. They are both absolutely 

 incombustible and do not produce any explosive mixtures 

 when combined with air. The most suitable manner of 

 using is to place here and there amongst the rice (kept in 

 a well-closed space) wide-mouthed bottles or tins containing 

 the preservatives. These are absorbed by cotton-wool and 

 the vessels are closed with some woven tissue, or else with 

 chamois-leather. This treatment can be commenced when 

 towards the end of the second month deterioration begins 

 to threaten and it does not by any means need to be 

 continuous. Theoretically one treatment is sufficient, always 

 supposing that this has effectually killed the germs which 

 produce decay. 



The great advantages which these two preservatives showed 

 when compared with S0 2 , led to experiments for deciding 

 the question as to whether the extirpation of vermin — 

 rats and insects — in rice cargoes and storehouses, could 

 not be more satisfactorily attained by the use of chloroform 

 or CC1 4 than by Claytonising. In my opinion these experi- 

 ments have answered the question in the affirmative. 



V. Experiments 



When examining the influence of preservatives on unpolis- 

 hed rice it was not sufficient to observe the external changes 

 and modifications in taste and smell, but it was necessary 



LXXIV H k - 



