BEER

a name which embraces bp} number of intoxicating drinks produc 2} by the fermentation of an aqueo y | solation of a vegetable substance contai p| ing sugar. In this country the mater i: 3; employed consist of malt prepared fro barley, water containing certain in organ f;} matter in solution, a ferment to conve | the sugar into alcohol, and hops, whi 1 | supply the nece ary flavour, and act | >| preservative. The amount of alcob 1 | varies from one to ten per cent., accord it -|to the length of time fermentation [} permitted to go on. In South Ameri - | maize-malt is employed; rye is used f.| the same purpose in Ru is, and mill $| Seed in Arabia and many parts of Africa >} [s. 67]