ROOT BEER 



"5 





and lemon ; but to-day highly flavored extracts are pur- 

 chasable at stores for a small price. These flavoring ex- 

 tracts are mixed at home with a quantity of sugar and 

 water (two poimds sugar to ten quarts water). To the 

 mixture is added a small amount of yeast (one cake of dried 



yeast or \ cake 

 of compressed 

 yeast for the 

 above quantity), 

 and the whole 

 material, dosed 

 in bottles or 

 other vessels, is 

 then set aside in 

 a warm place 

 for fermenta- 

 tion. The fer- 

 mentation goes 

 on rapidly, and 

 in the course of 

 a couple of days 

 a beverage is 

 produced, filled 

 with carbon di- 



Og^c 



o^b 



Fig. 45. Miscellaneous species of yeast 



a, S3 cerevisia; 6, S. pastoriawus /, from wine ; c, S, pastoriar 

 ■Mwy ///; rf, lS". eUipsoideus II; e, S, cerevisuBf from beer; 



fi S, apiciilatus; gt S. minor, 



oxide, which 

 causes a bubbling and frothing when the vessel is opened, 

 and containing a small quantity of alcohol. To keep the 

 alcoholic content low one should consume the beverage 

 promptly, or one should put it in a very cold place after 

 one or two days' fermentation. As a matter of fact, although 

 the fermentation may be allowed to continue longer, this is 



