FOODS, FOOD-STUFFS, AND FOOD-ADJUNCTS. 61 



8. FOOD-ADJUNCTS. 

 (i) Alcoholic. 



Alcohol is obtained from a great variety of sub- 

 stances by the distillation of fermented saccharine 

 liquids. When chemically pure it is termed 'absolute,' 

 whilst ' proof spirit ' contains 49^ per cent, of this 

 absolute alcohol. Beer is a fermented infusion of 

 malt, to which hops are added to make it keep and 

 render it bitter. Malt is the germinated grain of 

 barley, rye, wheat, maize, or rice, containing a sugar 

 known as maltose. This is fermented by the addition 

 of the yeast fungus (Saccharomyces cerevisice, Rees) ; 

 and then the flowering catkins of the HOP (Humulus 

 Lupulus, L.), the bracts of which are studded with 

 yellow glands, containing a bitter substance known as 

 ' lupulin,' are added. A considerable acreage in Kent, 

 Herefordshire, and Sussex is devoted to hop-growing; 

 but increasingly large quantities are imported, espe- 

 cially from Bavaria and Belgium. Much grain is 

 imported for malting, and some yeast, in a dried state, 

 from Germany. 



Reference has already been made to the Grape-vine, 

 Gooseberries, Currants, and Elderberries, as wine- 

 making materials. Cowslip-flowers (Primula veris, L.), 

 Oranges, Ginger, and Rhubarb are also used in 

 ' British wines,' and artificial ethers in some foreign 

 wines. Cider, from Apples, and Perry, from Pears, 

 have also been mentioned. 



Among distilled spirits those in common use in 

 England are. brandy, whisky, gin, and rum. Brandy 



