88 OUR BODIES AND HOW WE LIVE 



table wines has power to create the alcoholic craving. The 

 theory that the use of light wines will prevent the use of 

 stronger drinks, and so diminish drunkenness, is disproved 

 by the history of countries where such wines have come 



into general use. 1 



130. Beer. Certain fer- 

 mented drinks are called 

 malt liquors. These are 

 beer, ale, and porter, which 

 are made from barley and 

 other grains. By keeping 

 the grain warm and moist 

 until it is sprouted, the starch 

 is turned to sugar. This is 

 FIG. 60. Organisms found upon the done because the yeast germ 



Skin of a Grape and concerned in ^ ^ ^ ^^ 



the Fermentation of Wine. . . . 



Heat is applied to kill the 



sprouts, so that the budding plant will not use up the sugar 

 as food. The grain, then called malt, is ground or mashed, 

 and soaked in water. To the sweet liquid thus obtained is 

 added the yeast ferment and hops. 



Let us now remember what takes place. The yeast sets 

 up alcoholic fermentation, which changes the sugar of the 

 wort to alcohol and carbon dioxide. The gas escapes in 

 bubbles, producing a froth on the top of the fermenting 

 vat. The alcohol does not escape but remains in the beer, 

 making it a harmful drink. 



1 Not the least of the evils affecting France is her consumption of alco- 

 hol. It is known that the honest glass of light wine which used to meet 

 the wants of the ordinary Frenchman is now supplemented with spirit in 

 all forms, and that France is first of all countries in the amount of alcohol 

 which is consumed. London Lancet. 



