BREAD RAISING; FERMENTED LIQUORS 97 



price. These flavoring extracts are mixed at home with 

 a quantity of sugar and water (two pounds sugar to ten 

 quarts water). To the mixture is added a considerable 

 amount of yeast (one cake for the above quantity), and the 

 whole material, closed in bottles or other vessels, is then 

 set aside in a 

 warm place for 

 fermentation. 

 The fermenta- 

 tion goes on 

 rapidly, and in 

 the course of a 

 couple of days 

 a beverage is 

 produced, rilled 

 with carbon di- 

 oxide, which 

 causes a bub- 

 bling and froth- 

 ing when the 

 vessel is opened, 



and containing FIG. 45. Miscellaneous species of yeast. 



a Small quantity a, S. cerevisice; b, S. pastorianus /, from wine; c, S. pastoria- 

 c i i-i T>I_ nus HI > d> S- ellipsoideus II; e, S. cerevisice, from beer; 



of alcohol. The ^ s apiculatus . ^ s . minor , 

 amount of alco- 

 hol in such beverages is small if the fermentation is not 

 kept up too long ; but in old homemade beer the alcohol 

 may be considerable. 



Such home-brewed beer has come to be somewhat 

 extensively used in recent years. In its manufacture it 

 must be remembered that the fermentation, which results 



