l68 BACTERIA, YEASTS, AND MOLDS 



materials for a time from putrefaction, but they give to 

 them the peculiar flavor which is desired. In the case of 

 sausages, as in mince-meat, the spices are not sufficient 

 to prevent putrefaction absolutely, and consequently in 

 the warm summer weather it is not very easy to preserve 

 them. Sausages, like mince-meat, are generally made in 

 cold weather, for under such circumstances they may be 

 preserved without trouble for a considerable length of 

 time. 



In a somewhat similar way, as we have already noticed, 

 hops are used for aiding in the preservation of a yeast 

 brew. They are also frequently used in making beer, to 

 which they not only impart a desired flavor but also aid 

 in preventing the decay of materials present which would 

 readily support the growth of bacteria. Fruit cake of 

 certain grades is preserved from spoiling chiefly by the 

 spices it contains. Nearly all strong spices have an anti- 

 septic power when mixed with foods, and protect them to 

 a greater or less extent from bacterial action. This fact 

 is made use of quite extensively by different nations ; 

 for most countries have special spiced foods preserved in 

 this way, many of which are not known to people outside 

 of the localities where they are made. Spices are thus of 

 much value both as a means of imparting flavor and as 

 a preservative, but they never preserve the original taste 

 of the foods. Many spiced foods are used simply as 

 condiments rather than as nourishment. 



