mixed with grains of the "Tane Kosi." The whole mass of rice becomes in
a short time permeated by the soft white shining mycelium, which imparts
to it the odor of apple or pine-apple. To prevent the production of the
fructification, freshly moistened rice is constantly added for two or
three days, and then subjected to alcoholic fermentation from the
_Saccharomyces_, which is always present in the rice, but which has
nothing to do with the _Aspergillus_. The fermentation is completed in
two or three weeks, and the golden yellow, sherry-like sake is poured
off. The sample manufactured contained 13.9 per cent. of alcohol.
Chemical investigation showed that the _Aspergillus_ mycelium transforms
the starch into glucose, and thus plays the part of a diastase.

Another substance produced from the _Aspergillus_ rice is the soja
sauce. The soja leaves, which contain little starch, but a great deal of
oil and casein, are boiled, mixed with roasted barley, and then with the
greenish yellow conidia powder of the _Aspergillus_. After the mycelium
has fructified, the mass is treated with a solution of sodium chloride,
which kills the _Aspergillus_, another fungus, of the nature of a
_Chalaza_, and similar to that produced in the fermentation of
"sauerkraut," appearing in its place. The dark-brown soja sauce then
separates.

* * * * *




ALUMINUM.

[Footnote: Annual address delivered by President J.A. Price before the