Birds and deer feed upon the haws, which are used in the preparation of a fermented and highly intoxicating liquor.
Among these are the gradual disappearance of various kinds of grain as one advanced towards the north; the use of fermented liquors made from corn and honey; and the habit of threshing out their corn in large covered barns, instead of on open threshing-floors as in Greece and Italy, on account of the want of sun and abundance of rain.
Unlike the modern Hindus, the Aryans of the Veda ate beef, used a fermented liquor or beer made from the soma plant, and offered the same strong meat and drink to their gods.
Pasteur first formulated the idea that bacteria are responsible for the diseases of fermented liquids; the corollary of this was a demand for pure yeast.
The beds are formed of horse-droppings which have been slightly fermented and frequently turned, and may be made 2 or 3 ft.
Glycerin is also a product of certain kinds of fermentation, especially of the alcoholic fermentation of sugar; consequently it is a constituent of many wines and other fermented liquors.
Lemon juice is fermented for some time to free it from mucilage, then boiled 2 Cf.
It supports a fishing population of over 30,000, most of whom are Annamese; the fish, which are taken by means of large nets at the end of the inundation, are either dried or fermented for the production of the sauce known as nuoc-mam.
The juice, when not boiled down to form sugar, is either drunk fresh, or fermented and distilled to form arrack.
" Pulque "f is the fermented drink made from this sap: " mescal " is the distilled spirit made from the leaves and roots of the plant.
The juice extracted by tapping the great aloe before flowering was fermented into an intoxicating drink about the strength of beer, octli, by the Spaniards called pulque.
A sugary sap is drawn from the trunk in the spring before the opening of the leaf-buds, and is fermented into a kind of beer and vinegar.
The sap which flows in the spring is drawn off and boiled down to an agreeable spirit, or fermented with a birch-wine of considerable alcoholic strength.
This manure is best fitted for garden use when in a moderately fermented state.
Force asparagus, rhubarb and sea-kale, in the mushroomhouse, in pits, or in the open border under boxes or cases surrounded and covered by well-fermented stable dung and leaves.
Under yet other conditions the quiescent yeast-cells floating on the surface of the fermented liquor grow out into elongated sausage-shaped or cylindrical cells and branching cell-series, which mat together into mycelium-like veils.
At the bottom of the fermented liquor the cells often obtain fatty contents and thick walls, and behave as resting cells (chlamydospores).
Oivos), a term which when used in its modern sense without qualification designates the fermented product of grape juice.
The fermented juices of other fruits or plants, such as the date, ginger, plum, &c., are also termed wine, but the material from which the wine is derived is in such cases also added in qualification.
The Tokay essence is, even after many years, still a partially fermented wine, rarely containing more than 7% to 9% of alcohol.
Pasteur found that, when cane sugar was fermented by yeast, 49.4% of carbonic acid and 51.1% of alcohol were produced; with expressed yeast juice cane sugar yields 47% of carbonic acid and 47.7% of alcohol.
The inactive mixture may be resolved into its active components by fractional crystallization of the cinchonine salt, when the salt of the dextro modification separates first; or the ammonium salt may be fermented by Penicillium glaucum, when the laevo form is destroyed and the dextro form remains untouched; on the other' hand, Saccharomyces ellipsoideus destroys the dextro form, but does not touch the laevo form.
The Scyths lived upon the produce of their herds of cattle and horses, their main food being the flesh of the latter, either cooked in a cauldron or made into a kind of haggis, and the milk of mares from which they made cheese and kumiss (a fermented drink resembling buttermilk).
It is difficultly fermented by yeast, but readily by the lactic acid bacillus.
It is largely used in the manufacture of chicha, a fermented drink popular among the lower classes.
And is also fermented with hops, corn-meal or wheat-bran into a sort of beer or made into brandy.
The mechanism of alcoholic fermentation is discussed in the article Fermentation, and the manufacture of alcohol from fermented liquors in.
It is "panned," rolled, fermented and divided into various classes or qualities.
The alcohol in naturally fermented wines may vary between 7 and 16%, although these are not the outside limits.
It is very likely that the discovery of the utility of cork for stoppering led to the invention of effervescent wine, the most plausible explanation being that Dom Perignon closed some bottles filled with partially fermented wine, with the new material, and on opening them later observed, the effects produced by the confined carbonic acid gas.
After the must has been allowed to rest for some hours in order to effect a partial clearing, it is drawn off into barrels and fermented in the latter.
The juice, which is so obtained together with that which results from the pressing of the murk, is fermented in much the same manner as is customary in other countries.
The vino maestro consists of must which has only fermented to a slight degree and which has been " killed " by the addition of about 17% of alcohol.
White port is made from white grapes, and a peculiarity of its manufacture is that the must is frequently fermented in the presence of the skins, which is most unusual in the case of white wines.
During the next few years he as well as his brothers fell into disfavour with Edward IV.; and in 1469, after a successful rising in Yorkshire secretly fermented by Warwick, the king fell into the hands of the archbishop, by whom, after a short imprisonment, he was permitted to escape.
The principal drinks are mese, a kind of mead, and bousa, a sort of beer made from fermented cakes.
They have maintained their stock untainted, and have withstood the influence of the white man to a remarkable degree (for example, they use no spirituous or fermented drink), though they have suffered a serious decrease in numbers at his hands.
It may be prepared by the lactic fermentation of starches, sugars, gums, &c., the sugar being dissolved in water and acidified by a small quantity of tartaric acid and then fermented by the addition of sour milk, with a little putrid cheese.
This bread is made by burying the materials for months, till the mass is thoroughly fermented and homogeneous, when it is dug up and cooked by baking or steaming.