FERMENTED LIQUORS. 327 



the liquor would, in general, be insipid. The excellence 

 of wine is not confined to the spirit it contains, but to its 

 aromatic flavor; and this is produced by the fermentation 

 of fruit. If spirit of wine alone be required, it may be 

 obtained from potatoes or any other vegetable, however 

 insipid. Brandy and common spirits are, in England, 

 usually distilled from fermented grain : gin has more fla- 

 vor, as the juniper berries are distilled with the spirit. 



Emily. Yet grain does not appear to contain any su- 

 gar ? 



Mrs. B. Though grain is not sweet to the taste, it 

 contains the elements which produce sugar, and the mode 

 of developing this substance, is to make the grain be- 

 gin to germinate. For this purpose, barley is moistened 

 and exposed to a certain elevation of temperature which 

 stimulates germination ; the saccharine principle is thus 

 produced, and the grain becomes sweet : the germination 

 is then suddenly stopped by drying the barley in a kiln 

 or a heated oven ; in this state it is called malt. When 

 mixed with water, the liquor is so sweet as to have ob- 

 tained the name of sweet-wort, and its fermentation pro- 

 duces beer; but this would be a very insipid beverage, 

 were not hops added previous to the fermentation, to 

 give it the flavor and astringent quality found in fruits. 



The fermentation of apples produces cider. There are 

 three species of apples, the sweet, the sharp, and the acid. 

 The two former, fermented together, produce excellent 

 cider : the sweet apple supplies the spirit ; the sharp, the 

 astringent principle ; but the sour apple is not fit for fer- 

 mentation. In order to make good cider, it is not only 

 essential to choose the races of apples, but they must be 

 gathered with care to avoid being bruised ; they should 

 then be collected into heaps, in which state they ripen 

 and exude moisture : they must next be crushed and re- 

 duced to a pulp, and 1-20 of water added ; the mass is 

 then pressed to obtain the juice, which ferments sponta- 

 neously, and produces cider. 



Emily. Perry is, I believe, obtained from pears in a 

 similar manner? 



1764. What besides the spirit it contains gives excellency to wine! 

 1765. What is said of brandy and gin! 1766. How can grain be 

 made to produce sugar? 1767. How is malt prepared 1 ? 1768. 

 How is malt beer prepared 1 ? 1769. How is cider produced, and how 

 many kinds of apples are there! 1770. In order to make good cider 

 what is to be done! 



