158 FLAVORING AND BEVERAGE PLANTS 



sugar contained in the liquitl. When this process has gone 

 far enough the fermentation is stopped, generally by heating 

 to kill the yeast and any vinegar ferment that may be present, 



Fig. 154. — Juniper (J uniperus communis. Pine Family, Pinaccce). Stam- 

 inate flowering branch, ,. Pistillate fruiting branch, i; a, stam- 

 inate flower, enlarged; b, stamen, back view; c, same, lower view; 

 d, two pollen grains; e, pistillate shoot;/, three ovules, and their scales, 

 the front one bent down; g, .same cut across; h, fruit, cut across, show- 

 ing the three seeds in the aromatic pulp formed of the three scales 

 grown together; i, seed, entire; A', same, cut lengthwise to show em- 

 bryo and seed-food. (Berg and Schmidt.) — Shrub with spreading 

 branches, or a tree growing about 12 m. tall; leaves spiny-pointed, 

 whitish above; flowers yellowish; fruit dark blue with a bloom. Native 

 home, north temperate regions. 



and the wine is kept in tightly closed vessels to exclude the 

 air and all ferments. By standing thus, wines develop with 

 age minute amounts of certain flavoring substances, mostly 



