hind the basket, where a man and woman are occupied in winnowing the dust and chaff from the grain by means of a large double fan. Fanning mills built on the principle of those used by our farmers and closely resembling them have long been used in both China and Japan. After the rice is threshed the grain must be hulled before it can serve as food, and the oldest and simplest method of polishing used by the Japanese is seen in Fig. 179, where the friction of the grain upon itself does the polishing. A quantity of rice is poured into the receptacle when, with heavy blows, the long-headed plunger is driven into the mass of rice, thus forcing the kernels to slide over one another until, by their abrasion, the desired result is secured. The same method of polishing, on a larger scale, is accomplished where the plungers are worked by the weight of the body, a series of men stepping upon lever handles of weighted plungers, raising them and allowing them to fall under the force of the weight attached. Re-
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Fig. 176.—Japanese farmers harvesting rice with the old-time sickle.
