96 BULLETIN OF THE BUSSEY INSTITUTION. 
the Imperial University at Tokio does not designate ame, but the 
extract of barley malt. 
There are more than thirty houses in Tokio where ame is made, 
and the annual product amounts to’ 280,000 Japanese pounds in 
this city. Besides this, the quantity given to patients as Ext. 
Malti Ferratum must surely be enormous. 
I. Manufacture of Ame. — Ame is made from rice or from glu- 
tinous rice (oryza glutinosa) that is deficient in nitrogen ;* rarely 
it is made from Indian corn or from sweet potatoes. The rice or 
the glutinous rice is softened by passing steam through it, and 
the starch of the rice is converted into sugar by adding water and 
malt made from barley. The proportions of these matters are as 
follows : — 
Rice: 2002 4 uc oe ee sh ae 9100 ite ee 
Malti i. Ray ante he os eetieme oa soleeeres . 
Water, (at-507) suse oes cA cna aie ae “f 
After thoroughly mixing these things in a vessel, the latter is 
covered with a straw mat to hinder it from cooling off and left to 
itself for about six hours. The product is then filtered through a 
bamboo basket. The filtrate is of excellent quality, and is called 
first rate ame. The residue is again filtered through a cloth bag, 
and an inferior article, known as second rate ame, is made from 
this filtrate. 
Bleached ame is made by treating the foregoing filtrates with 
alum, which precipitates some impurities and coloring matters. 
After concentration finished ame will not change its composition, 
not even after several years. Ame that is three years old will 
retain the texture of vaseline though maltose by itself would 
crystallize. 
* From a work ‘‘On the manufacture of Sake,” by K. Yagi, Graduate of 
the Tokio Agricultural College, it appears that there are three kinds of rice: 
upland rice (Okabo), ordinary rice (Uruchi), and glutinous rice (Mochigome). 
Among the three the upland rice and the ordinary rice are the same in their 
chemical constituents; but the glutinous rice is different. 
If we treat the flour of upland rice or ordinary rice with iodine solution, 
we recognize the presence of starch by the deep blue color produced. In the 
case of glutinous rice treated with the same solution we get a dark red color 
instead of deep blue, thus proving the non-existence of starch in it. 
This substance different from starch has been called Amylo-dextrin. S-i. 
Takaki. 
