ALCOHOL. 211 



to another kind of ferment. This formation of vinegar is 

 likely to take place in any weak solution of alcohol-fer- 

 mented liquor. In this fermentation acetic acid is pro- 

 duced, hence it is called the acetous fermentation. It is 

 interesting to note that the word " vinegar " comes from 

 the French vin (wine) and aigre (sharp or sour), as vinegar 

 was formerly made by this secondary fermentation of the 

 lighter wines. 



Cider. Besides the ordinary cider obtained from apples 

 a cider made from pears, and called perry, is used. It is 

 not a good thing to keep sweet cider about the house. It 

 is pretty sure to ferment soon, forming alcohol. Hard cider 

 contains from 2 to 10 per cent of alcohol. It is not only 

 decidedly intoxicating, but experience has proved that 

 some of the worst forms of disease result from the habit- 

 ual drinking of this alcoholic drink. It also leads to the 

 desire for stronger drinks. 



"Temperance Drinks. " Many well-meaning persons 

 use the various preparations called "root beer," perhaps 

 without realizing that most, if not all, of them are made 

 with yeast and in their preparation undergo fermentation, 

 thereby producing alcohol, though not ordinarily in large 

 amounts. By giving such drinks (often called "temper- 

 ance drinks") to children, an appetite for alcohol may be 

 cultivated and the beginning of a terrible habit made. It 

 may be well here to call attention to the real meaning of 

 the word "habit," that which holds us. 



Malt Liquors. These are obtained from the small 

 grains, especially barley, by soaking the grain and then 

 allowing it to sprout. During this process most of the 

 starch is converted into grape sugar. The sugar is 



