158 FLAVORING AND B]']VERA(:;i'] PLANTS 



sugar contained in the liquid. When this process has gone 

 far enough the fermentation is stopped, generally by heating 

 to kill the yeast and any vinegar ferment that may be jDresent, 



Fig 



1'34. — Juniper {J uniixjru.-i (OiiDnuni-^, Pine Family, Pinaceiv). Stam- 

 iiiatn flowering Iwanch, jj. Pistillate fruiting branch, J; o, stani- 

 inate flower, enlarged; 6, stamen, back view; c, same, lower view; 

 (/, two pollen grains; e, pistillate shoot;/, three ovules, and their scales, 

 the front one bent down; g, same cut across; h, fruit, cut acro,ss. show- 

 ing the three seeds in the aromatic pulp formed of the three scales 

 grown together; i, seed, entire; k, same, cut lengthwise to show em- 

 bryo and seed-food. (Berg and Schmirlt.) — 8hrul) with spreading 

 branches, or a tree growing about 12 ni. tall; leaves spiny-pointed, 

 whitish above; flowers yellowish; fruit dark blue wdth a blooni. Native 

 home, north tem]j(;rate regions. 



and the wine is kejjt in tiglitly closed vessels to exclude the 

 air and all ferments. By stantliug thus, wines develop with 

 age minute amounts of certain flavoring substances, mostly 



