Two hundred parts of polished rice, washed in running water and rubbed by hand, were mixed with 1 part of Rochemix, rice fortified per lb. with 400 mg. vitamin B 200 mg. riboflavin and 2400 mg. nicotinic acid. The rice was cooked on a perforated tray in a closed cooker by steam; the condensed liquid was poured back over it every 15 min., the total cooking time being 1 hr. Estimation, were made of vitamin B, in the polished rice before and after cooking, in the Rochemix and in the cooked, enriched rice. The percentage of moisture ranged from 12.4 to 13.4 for the Rochemix, from 13.6 to 14.5 for the unwashed, polished rice, from 15.7 to 19.3 for the washed, polished rice and from 66.2 to 73.9 for the cooked, enriched rice. The unwashed, polished rice con tained between 0.6 and 1.05 g. vitamin B, per g. wet weight, of which from 38 to 70 per cent. was lost during washing. The enriched rice after cooking contained from 1.03 to 1.28 g. per g. About 10 per cent. of the vitamin was found in the condensed liquid and 12 per cent. was destroyed by heat. In a further series of tests, the enriched rice was cooked for 32 min. in a steamer on a non .perforated tray; it was stirred once after 12 min. The vitamin was found to be unevenly distributed through the rice but the total loss of vitamin due to heat was about 5 per cent.-V. R. Jackson.