opper to the
moment when it is bottled in the shape of beer, it does not come into
contact with the outer air.

The preparation of the Japanese beer _sake_ (_q.v._) is of interest. The
first stage consists in the preparation of _Koji_, which is obtained by
treating steamed rice with a culture of _Aspergillus oryzae_. This
micro-organism converts the starch into sugar. The _Koji_ is converted into
_moto_ by adding it to a thin paste of fresh-boiled starch in a vat.
Fermentation is set up and lasts for 30 to 40 days. The third stage
consists in adding more rice and _Koji_ to the _moto_, together with some
water. A secondary fermentation, lasting from 8 to 10 days, ensues.
Subsequently the whole is filtered, heated and run into casks, and is then
known as _sake_. The interest of this process consists in the fact that a
single micro-organism--a mould--is able to exercise the combined functions
of saccharification and fermentation. It replaces the diastase of malted
grain and also the yeast of a European brewery. Another liquid of interest
is _Weissbier_. This, which is largely produced in Berlin (and in some
respects resembles the _wheat-beer_ produced in parts of England), is
generally prepared from a mash of three parts of wheat malt and one part of
barley malt. The fermentation is of a symbiotic nature, two organisms,
namely a yeast and a fission fungus (the _lactic acid bacillus_) taking
part in it. The preparation of this peculiar double ferment is assisted by
the addition of a certain quantity of white wine to the yeast prior to
fermentation.

BREWING CHEMISTRY.--The principles of brewing technology belong for the
most part to physiological chemistry, whilst those of the cognate industry,
malting, are governed exclusively by that branch of knowledge. Alike in
following the growth of barley in field, its harvesting, maturing and
conversion into malt, as well as the operations of mashing malt, fermenting
wort, and conditioning beer, physiological chemistry is needed. On the
other hand, the consideration of the saline matter in waters, the
composition of the extract of worts and beers, and the analysis of brewing
materials and products generally, belong to the domain of pure chemistry.
Since the extractive matters contained in wort and beer consist for the
most part of the transformation products of starch, it is only natural that
these should have received special attention at the hands of scientific men
associated wit