iv DRINKS AND NARCOTICS 35 



multiplies very rapidly. In a short time these myriads 

 of plants, called ferments, change all the sugar into 

 alcohol and carbon dioxid. 



All alcohol is manufactured by yeast plants living and 

 growing in the sugar of fruits and vegetables. We call 

 this change, due to the yeast plant, fermentation, and the 

 liquid formed, fermented liquor. Since many ways of 

 obtaining alcohol have been devised there are numerous 

 varieties of alcoholic beverages. But whatever its source 

 it has the same effect upon plants, animals, and man. 



Put one part of molasses to ten parts of water, and a few crumbs 

 of yeast into a fruit jar or large bottle, and shake the mixture 

 thoroughly. Cover it with a saucer and set it away in a warm place 

 for a day. Do you notice bubbles rising in the liquid ? These 

 are carbon dioxid. Test the gas above the liquid with a burning 

 match, and with lime water. The sugar has been decomposed into 

 carbon dioxid and alcohol by the growing yeast plant. If it is left 

 to continue for several days, the alcohol will be broken up into vine- 

 gar and water. What happens when preserves "work," or when 

 cider becomes hard ? Why is yeast used in making bread ? Why 

 is bread sometimes sour ? Why soggy ? 



38. Alcoholic Drinks. The following are among the 

 most common beverages which contain alcohol : wines, 

 beers, and spirits. 



1. Wines are made from the juice of the grape and 

 various small fruits, as the currant, blackberry, elder- 

 berry, raspberry, cherry, gooseberry, etc. The percent- 

 age of alcohol in wine depends upon the amount of 

 sugar in the fruit from which the wine was made. 

 Wines contain from six to twenty per cent of alcohol. 



2. Quite like the wines are apple, pear, and orange 

 cider. 



