9] VITAL IMPORTANCE TO MANKIND 261 



this sugar in turn is dissolved out and the resulting product flavoured 

 by boiHng with Hops, after which Yeast is added to bring about 

 alcohoHc fermentation in the main process of brewing. In addition 

 there are numerous relatively minor fermented alcoholic beverages 

 including cider, made from the juice of Apples ; perry, from Pear 

 juice ; mead, from honey and water ; sake, from Rice ; Palm wine, 

 from the juice of Palm inflorescences ; chicha, from Maize ; and 

 various so-called beers made from infusions of various roots and 

 barks, with the addition of sugar and yeast. Furthermore, acetic 

 acid fermentation by Bacteria leads to the formation of vinegar, 

 another widely used product. 



The chief distilled alcoholic beverages (' spirits ') are made by 

 successive distillations of fermented mashes or wines. Thus whiskv 

 is obtained from malted or unmalted cereals or potatoes and, after 

 distillation, has to be aged to eradicate unpalatable principles. 

 Vodka on the other hand is bottled directly after distillation. Brandy 

 is distilled from wine, or, in the case of fruit brandies, from fermented 

 fruit juices. Good gins are obtained from a mixed mash of barley- 

 malt and rye, the flavour being due to added oil of juniper or other 

 aromatic essential oils. The numerous liqueurs and cordials con- 

 sist mainly of sugar and alcohol or spirits flavoured with various 

 essential oils, being often blended according to some secret formula. 



Spices, condiments, and other food adjuncts are almost innumer- 

 able, so only the most important can be mentioned here. Man's 

 craving for spices has done much to change the course of history 

 and afi'ect international and inter-racial relations. The value of 

 spices and condiments lies in their ability to increase the attractive- 

 ness of food, etc., usually owing to the presence of essential oils. 

 Besides their use as food adjuncts, spices are employed in various 

 industries, including perfumery, drug and soap manufacture, dyeing, 

 and in the arts. The vast majority are still obtained from the tropics, 

 chiefly from Asia. 



Most of these flavouring materials originate in seeds and fruits. 

 They include allspice or pimento, obtained from a small tree of 

 tropical America ; capsicum or red pepper (including chilis, paprikas, 

 and sweet peppers), from several plants now widely cultivated ; 

 black and white and some other peppers, from weak climbing or 

 trailing shrubs that are widely cultivated in the tropics ; cardamon 

 and grains of paradise ; the various mustards (black, white, and 

 Indian), from allies of the Cabbages growing often in cool climates ; 

 nutmeg and mace, from the Nutmeg tree which is now cultivated 



