Book may have numerous typos, missing text, images, or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1896. Excerpt: ... IV YEAST 1871] It has been known, from time immemorial, that the sweet liquids which may be obtained by expressing the juices of the fruits and stems of various plants, or by steeping malted barley in hot water, or by mixing honey with water--are liable to undergo a series of very singular changes, if freely exposed to the air and left to themselves, in warm weather. However clear and pellucid the liquid may have been when first prepared, however carefully it may have been freed, by straining and filtration, from even the finest visible impurities, it will not remain clear. After a time it will become cloudy and turbid; little bubbles will be seen rising to the surface, and their abundance will increase until the liquid hisses as if it were simmering on the fire. By degrees, some of the solid particles which produce the turbidity of the liquid collect at its surface into a scum, which is Mown up by the emerging air-bubbles into a thick, foamy froth. Another moiety sinks to the bottom, and accumulates as a muddy sediment, or " lees." When this action has continued, with more or less violence, for a certain time, it gradually moderates. The evolution of bubbles slackens, and finally comes to an end; scum and lees alike settle at the bottom, and the fluid is once more clear and transparent. But it has acquired properties of which no trace existed in the original liquid. Instead of being a mere sweet fluid, mainly composed of sugar and water, the sugar has more or less completely disappeared; and it has acquired that peculiar smell and taste which we call " spirituous." Instead of being devoid of any obvious effect upon the animal economy, it has become possessed of a very wonderful influence on the nervous system; so that in small doses it exhilarates, while in larger it stupefies, an...