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._ * * * * * PETROLEUM OILS.