BULLETIN OF THE BUSSEY INSTITUTION. 83 
from ‘‘ grape sugar” (starch sugar) —it is recognized as an 
essential requirement that enough dextrin should be left in the 
finished product to prevent any crystals of sugar from separating 
out when the syrup comes to be concentrated. Evidently, a 
solution of dextrin when present in due proportion has the power 
to hold dissolved both maltose and dextrose in such manner that 
neither of them shows any disposition to separate in the form of 
crystals. It is the non-crystallizable property of glucose that 
makes it specially valuable for the confectioner. Its power of 
‘“‘cutting the grain,” as the technical term is, renders it much 
more useful for the candy-maker than ‘‘ grape sugar” (starch 
sugar) could be. In fact, most of the ‘‘ grape sugar” made in 
this country appears to be used not by the confectioners but by 
brewers for making sparkling ale. 
Beside obtaining for us the sample of midzu-ame above de- 
scribed, Mr. Takaki reported that from what he could find in 
books and learn from letters written to him from Japan the pro- 
cess of making midzu-ame may be described as follows : — 
‘¢], Take one measure of barley and soak it in cold water for 
12 to 14 hours. When the barley has sprouted about three-tenths 
of an inch, take it from the water and dry it in direct sunlight for 
a day, then grind and sift it and preserve the powder or flour. 
‘TI. Take a particular kind of rice that is especially glutinous 
and soak one measure of it in water during 12 hours in a rather 
warm place, then steam it in an iron kettle. Take out from the 
kettle the rice and the grating on which the rice had rested therein 
and throw away the water. Put back the rice directly into the 
kettle and stir it until it has become almost semi-liquid, then put 
in the powdered barley-malt and stir well. Pour in as much 
warm water as would amount to ten times the volume of the rice 
originally taken, cover the kettle, and leave it at rest for 12 hours. 
Then filter through a cloth bag, and boil down the filtrate until it 
becomes viscous. 
‘¢ This is the way in which midzu-ame is made in south central 
Japan, where the climate is warm all the year round. I am told 
that climate, the quality of the water used, the stage of develop- 
ment of the sprouts on the barley, the degree of stirring, etc., 
affect the quality of the product more or less. Millet can be 
