266 Plant Biology 



Alcoholic beverages are made by the fermentation action of certain 

 yeasts and bacteria on the sugars in the grains, flowers, berries, or fruits 

 of various plants. The alcoholic content of the so-called spirituous 

 liquors (whisky, gin, brandy, rum) is much higher (40 to 60 per cent) 

 than that of beer and wine and they are made by a process of distilla- 

 tion. Whisky is distilled from liquors made from corn, rye, or wheat. 

 Gin is distilled from beer made from the above grains, to which a flavor 

 (usually the volatile oil of juniper berries) is added. Brandy is distilled 

 from wine. Rum is distilled from molasses. 



Flavoring Substances. — Flavoring substances are extracted from plants 

 and are usually in liquid forms. The flavor is due to the presence of 

 certain volatile oils. The following will suffice to illustrate: 



Vanilla is obtained from the pods of vanilla beans borne on a high- 

 climbing plant (Vanilla planifolia) of the orchid family. The mature, 

 yellow fruits are cured by alternately steaming and drying, until they 

 acquire the odor and dark-brown color of the commercial product. 

 Lemon flavor is obtained from the peel or rind of the fruit of the lemon 

 which yields the oil of lemon. The lemons are borne on shrublike trees 

 (Citrus medica, subspecies Limonia). Rose flavor is obtained from the 

 petals of roses. Wintergreen flavor is obtained from the leaves and fruit 

 of the plant Gaultheria procunibens. The leaves contain the true oil of 

 wintergreen, which consists almost entirely of methyl salicylate. It con- 

 tains alcohol and an ester orivins: the characteristic odor. 



Peppermint flavor is obtained from an herb (Mentha piperita) of the 

 mint familv. 



Spearmint flavor is obtained from the leaves and flowers of an herb 

 (Mentha spicata) of the mint family. 



Orange flavor is obtained from the rind of the fruit of the orange tree 

 (Citrus aurantium). The oil contained in the rind of the fruit is known 

 as oil of orange peel. 



Spices. — Spices are usually powdered, aromatic substances secured 

 from certain plants. The aroma is due to specific volatile oils which 

 evaporate easily, dissolve readily in alcohol, and leave no oily stain on 

 paper. The following list will illustrate the members of this group: 



Black mustard is obtained from the seed of Brassica nigra of the 

 mustard family. Nutmeg is a berry obtained from the evergreen tree 

 Myristica jragrans of the nutmeg family. Mace is the dried, fleshy net- 

 work which surrounds the nutmeg seed or kernel. Ginger is obtained 



