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juices, fresh, like lemon juice, or in the form of the popular 
fruit syrups. ur forefathers used cranberries, barberries, 
sumach-fruits and Aleagnus-fruits for this purpose. These 
strongly acid beverages alleviate the sensation of thirst and ex- 
cessive heat more than a corresponding quantity of pure water, 
hence a distinctly new element of beverage is here introduced 
Still another element is introduced when fruit juices containing 
sugar are allowed to undergo vinous fermentation, as grape- 
juice fermented into a sparkling wine, like peas or apple- 
juice converted into apple-wine or cider. The carbon-dioxide 
gas thus resulting deadens the ends of the ae nerves, at the 
same time that the contained water quenches thirst ; thus a much 
smaller amount of the liquid satisfies the thirst than of pure 
water, any persons object to the small amount of alcohol 
ing, however, that the fermented juices themselves are siised this 
brings us to the mildest class of alcoholic beverages, the spark- 
ling class. A very great variety of substances are employed 
throughout the world, for this purpose. If seeds or grains are 
liquors. If juices of fruits, or of plants, are employed, the prod- 
ucts are ciders, wines or chichas, as the Spanish call them, Al- 
most every sort of grain known to us is employed for malting, 
besides many seeds of which we know nothing. In ees 
America, a much-used beer is made from peanuts. he us 
Lower California, of the seeds of various species of Sa/va, ae 
the name of C/za, for grinding and stirring in water, does not 
relate to this subject. These seeds are mucilaginous, and water 
so treated prevents evaporation in the mouth and throat, to some 
extent 
The number of fruits used for the preparation of wines is too 
great for record, except in an encyclopediac article. One of the 
most delicious of such products is made from the fruit of the Bra- 
zilian, Assai palm. This is drunk, unfermented, as a lemonade 
substitute and also a wine. n the Pacific South American 
coast, pineapple wine is very highly esteemed. Where plant-juices, 
