ALIMENT. 9 



Humphrey Davy says, differ in .their flavor, for peculiar 

 odorous matters or oils rise, in most cases, with the alcohol. 

 The spirit from malt has a taste similar to oil, brought 

 out by the distillation of vegetable substances. The purest 

 brandies have a peculiar oily matter, formed, it is supposed, 

 by the action of tartaric acid upon alcohol ; rum owes its 

 characteristic taste to a principle in the sugar-cane. 



ALE. A liquor obtained from the infusion of malt 

 and hops by fermentation. The chief difference between 

 ale and beer lies in the lesser proportion of hops used 

 for ale. 



There are a variety of ales brewed ; there is strong ale, 

 table ale, pale ale, and brown ale. Pale ale is made from 

 barley or malt but slightly dried, and is thought to be of a 

 more glutinous or viscid quality than brown ale, which is 

 made from malt which has been roasted or thoroughly 

 dried. 



Ale is much lighter-colored, more brisk and sweet, than 

 beer ; neither has it the bitter taste of this last. 



Porter is a kind of beer formerly called strong beer. 



Beer or porter malt is dried at a higher temperature than 

 ale malt, and owes its deeper color, and also its bitter flavor, 

 to this circums'tance. 



ALEWIVES, n. pi. An American fish, a little larger 

 than the Scotch herring. This fish is cured very nicely on 

 the South Shore, Massachusetts. It requires but little broil- 

 ing over lively coals. When cooked on both sides, take 

 the skins carefully off, and serve it without butter. This fish 

 is nicest when freshly cured. 



ALIMENT, n. Nourishment ; food. 



We take it, the great object of cookery is to prepare food 



