driven off by the heat of the oven in baking, so that we do not take any
of it into our stomachs when we eat the bread. If we place a little
baker's yeast in sweetened water, it will cause it to ferment and
produce alcohol. To make alcohol, all we have to do is to place a little
yeast and some sweetened water in a bottle and put it away in a warm
place for a few hours until it has had time to ferment. You will know
when fermentation has taken place by the great number of small bubbles
which appear. When the liquid has fermented, you may prove that alcohol
is present by means of the same experiment by which you found the
alcohol in cider or wine. (See page 160.)

~10.~ Alcohol is made from the sweet juices of fruits by simply allowing
them to ferment. Wine, as you know, is fermented grape juice. Cider is
fermented apple juice. The strong alcoholic liquor obtained by
distilling wine, cider, or any kind of fermented fruit juice, is known
as brandy.

~11. How Beer is Made.~--Beer is made from grain of some sort. The grain
is first moistened and kept in a warm place for a few days until it
begins to sprout. The young plant needs sugar for its food; and so while
the grain is sprouting, the starch in the grain is changed into sugar by
a curious kind of digestion. This, as you will remember, is the way in
which the saliva acts upon starch. So far no very great harm has been
done, only sprouted grain, though very sweet, is not so good to eat as
grain which has not sprouted. Nature intends the sugar to be used as
food for the little sproutlet; but the brewer wants it for another
purpose, and he stops the growth of the plant by drying the grain in a
hot room.

~12.~ The next thing the brewer does is to grind the sprouted grain and