82 MICROBES, FERMENTS, AND MOULDS. 
it continues to act on the unmodified sugar. The 
production of fresh yeast makes the liquor thick, and 
the amount of alcohol and of carbonic acid increases 
in accordance with the time for which it is kept, after 
being bottled or put in closed casks. 
The manufacture of most fermented liquors 
resembles that of wine or beer; that of cider is very 
simple, and consequently approximates to the manu- 
facture of wine. The apples are cut and crushed, and 
remain in the vats until fermentation is over; the 
liquid is then separated from the solid residue, and 
put into casks or bottles. 
V. CONCERNING SOME OTHER FERMENTED LIQUORS. 
There are many other fermented liquors made in 
various countries with substances derived from the 
animal or vegetable kingdom. 
In France, cider or perry is sometimes made from 
pears or crab-apples. 
What the French call boissons are cheap fermented 
liquors, prepared from dried raisins or aromatic sub- 
stances, such as the dried fruit of the coriander, to 
which water sweetened with treacle is added. Fer- 
mentation is usually effected by germs borne by the 
air, or by those introduced by the coriander and the 
other ingredients of the liquor ; or it may be hastened, 
as in Belgian beer, by the addition of beer-yeast or 
baker’s yeast. It is effected by the transformation of 
