PART IT. Industry is run on a narrow margin; it is attention to detail that makes the difference between success and failure, and unless the manufacture of alcohol is conducted on sound lines, with modern plant and efficient chemical control, it cannot hope to compete with petrol. By using the Boulard process in which a special mould performs the saccharification of the starch and the fermentation of the sugars, it is claimed that the period of fermentation is reduced considerably, the yields of alcohol are increased, the fuel economised, and conse- quently the manufacturing costs lowered. In the case of molasses, for example, it is possible to work with a much stronger wash of gravity 1090—1100 degrees instead of the usual 1070—1080, and the cost of distilling the stronger alcoholic solution obtained by this process is obviously less. The strictest economy is necessary in the fuel consumption which is responsible for nearly half of the manufacturing costs with the methods now in usc. It appears that a considerable saving in fuel will be effected if a recent improvement in the process of manufacture is adopted com- mercially. This consists of distilling under a partial vacuum with three or four multiple effect stills under successively lower pressures. With the usual distilling plant a consumption of 35 Ibs. of steam per gallon is considered good practice, but by distilling under partial vacuum it can be cut down to one-third or one-quarter. A further advantage of working under a partial vacuum is that below 70 m.m. of mercury there is no mixture of constant boiling point. However, the controlling factor in the cost of production will be the price of a unit of fermentable material delivered at the factory, and this will depend on: — (a) the percentage of fermentable matter; (b) the yield per acre; (c) the cultivation and handling costs. The third factor is all important, and although a crop gives the smallest yield of aleohol per acre, it may still be the cheapest source of alcohol. Raw MateriaL: This falls roughly into three groups: ! Starchy material such as Cereals, Potatoes, Cassava, ete. (=, Sugar containing plants and residues, e.g., Sugar Cane, Molasses, ete. (3) Cellulosic material, such as wood, straw, ete. STARCHY MATERIAL: Amongst the many starchy products of Kenya which have been stated to be suitable for conversion into alcohol are Maize, Cassava, Sweet Potatoes, and Yams. The cercals are too valuable as foodstuffs to offer possibilities as a source of alcohol, and it is only the surplus from an over-production which could be put to this use. Fven then the distiller would be faced with the uncertainty of supplies for in seasons of poor crops he would find his raw material absorbed for use as food The production of wheat in Kenya, for example, is insufficient to meet iocal demands, but even supposing a surplus were available for conversion into alcohol its manufacture would be economically impossible. Wheat contains 659% of fermentable carbohvdrates. a AY)