Rice contains much more starch, but on the other hand, much less albuminous matter and ash, than maize and barley. The compositions of different kinds of dried rice do not vary very much, but as the amount of moisture in the raw grain ranges from 5 to 15 per cent., no brewer ought to buy rice without having first of all inquired with the assistance of a chemist as to the percentage of water present in the sample.

Another point requiring attention is that of taking notice of the acidity, which also varies a good deal for different sorts of rice. In comparing the nutritive values of the three kinds of grain before us, Pillitz obtained the following numbers:

 Barley. Maize. Rice.

-------------- ------------- ------------------

Air Dried at Air Dried at Air Dried at With

Dry. 100° C. Dry. 100° C. Dry. 100° C. Husk. 
Moisture. 13.88 --- 13.89 --- 12.51 --- 12.00 Starch. 54.07 62.65 62.69 73.27 74.88 85.41 74.50 Dextrin and sugar. 5.66 6.67 3.57 4.14 1.12 1.26 --- Total albumen matter. 14.00 16.28 10.63 12.35 9.19 10.40 7.80 Mineral matter. 2.33 2.70 1.48 1.71 0.84 0.94 2.30 Fatty matter. 2.30 2.68 4.36 5.03 0.78 0.88 0.30 Cellulose matter. 7.76 9.02 3.38 4.50 0.68 1.11 3.10 ----------------------------------------------------------- 100.00 100.00 100.00 100.00 100.00 100.00 100.00

On looking over this table, we notice that rice contains by about 20 per cent, more starch than barley, and by about 10 to 12 per cent, more than maize.

But on the other hand, barley and maize are richer in albuminous matter and in ash. The extractive matter, i. e., the part which is soluble in cold water, is also much greater in barley and maize than in rice. The extractive matter is for barley 8.7 per cent., for maize 6.3 per cent., while rice contains only 2.1 per cent., and it consists in each case of dextrin, sugar, the soluble part of the ash, and of some nitrogenous matter (soluble albumen).

The amount of woody fiber or cellulose is considerable for rice with its husk, but only slight for samples without husk. The seat of the mineral matter of the grain of rice is mainly in the husk, and as this ash is very valuable as nourishment for the yeast plant, it is an open question whether it would not be preferable to use for brewing purposes rice with its husk. The comparatively largest amount of fat is contained in maize; and as such oil is not desirable for brewing purposes, different recommendations have been advanced for freeing the grain from it. In the following table some of the mineral constituents of the three kinds of grain are compared with each other. These data refer to 100 parts of ash, and are taken from analysis given by Dr. Emil Wolf.

 100 parts of

Potash Lime Magnesia Phosphoric Silica grain contain

acid ash. 
Barley. 21.9 2.5 8.3 32.8 27.2 2.55 p. ct. Rice with husk. 18.4 5.1 8.6 47.2 0.6 7.84 " Rice without husk. 23.3 2.9 13.4 51.0 3.0 0.39 " Maize. 27.0 2.7 14.6 44.7 2.2 1.42 "

The excessive amount of ash in rice with its husk is very remarkable, and as this mineral matter consists to a great extent of phosphoric acid and potash, the larger part of it is soluble in water. Consequently on using rice with its husk for brewing purposes, the yeast will be provided with a considerable amount of nutritive substance.

In conclusion it need hardly be mentioned that the use of rice with its husk would also be of considerable pecuniary advantage. There is very little oil in the husk of rice, as shown above by analysis, and it is not likely that the flavor of the brew would suffer by it.--London Brewers' Journal.