366 ORGANIC CHEMISTRY. 



boiling point, are given in the Appendix. It is largely 

 used in medicine, and as a solvent of oils and resins, 

 and many other substances which water does not dis- 

 solve. Medicinal extracts of many roots and herbs, 

 "cologne," and other perfumed liquids are thus pro- 

 duced. 



What is the ^20. SPIRITUOUS LIQUORS. - SpiritUOUS 



source of the liquors contain alcohol in large but varying 



different spir- J 



ituousli- proportion. They differ in their flavor 



according to the material from which they 

 are produced. Brandy is distilled from wine, rum 

 from molasses, and whiskey from malt liquors. The 

 latter name is also given, in this country, to the liquor 

 made from potatoes, corn, and rye. In Europe, the 

 latter are more commonly called brandies. 

 How are wines 921. WINES. Wines are produced by 

 produced? the fermentation of the juice of the grape. 

 On exposure to the air, the gluten of the juice becomes a 

 ferment, and causes the conversion of the sugar into 

 alcohol. The addition of yeast is therefore unneces- 

 sary. This is also true of the juice of the apple, pear, 

 and other fruits from which fermented liquors are sim- 

 ilarly prepared. 



How is cham- 922. CHAMPAGNE. Champagne and 



pagnemade? o ther sparkling wines owe their peculiar- 

 ity to the presence of carbonic acid, in large propor- 

 tion. This is secured by allowing the last stages of 

 fermentation to proceed in firmly corked bottles, so 

 that all the gas which is evolved is retained. Or an or- 

 nary wine is first produced by the usual process, and 

 sugar and yeast are then added, to excite a new fer- 

 mentation in the bottled liquid. 



