Staunch Teetotaler No. 13-24
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In our eReader you can find the full English version of the book. Read Staunch Teetotaler No. 13-24 Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Staunch Teetotaler No. 13-24
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Argenteuil produces annually, on an average, 200,000 hogsheads of wine." To make intoxicating wine, it will be seen that the juice is pressed out of the grape; it is then fermented, and by this process carbonic acid gas (that precious gas for which champagne is so much celebrated) is first created, and then alcohol, exactly the same as is found in brandy and whisky. The length of time this fermentation is allowed to continue depends upon the sort of wine that is wanted. If it is to be a sweet w...ine, the fermentation is stopped sooner. In all cases, any defici-ency of spirit is made up by the addition of brandy. Indeed, there is scarcely any Avine imported into this country unbrandied; for, if not previously •' fortified," it is so before shipment, to prevent its running into the acetous fermen- tation. And it may be fairly stated that, out of the immense quantity of fictitious wine manufactured in this country, the stable article is brandy, whisky, cider, or some liquor containing alcohol.
What to read after Staunch Teetotaler No. 13-24?
You can find similar books in the "Read Also" column, or choose other free books by Livesey, Joseph, 1794-1884, Editor to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Argenteuil produces annually, on an average, 200,000 hogsheads of wine." To make intoxicating wine, it will be seen that the juice is pressed out of the grape; it is then fermented, and by this process carbonic acid gas (that precious gas for which champagne is so much celebrated) is first created, and then alcohol, exactly the same as is found in brandy and whisky. The length of time this fermentation is allowed to continue depends upon the sort of wine that is wanted. If it is to be a sweet w...ine, the fermentation is stopped sooner. In all cases, any defici-ency of spirit is made up by the addition of brandy. Indeed, there is scarcely any Avine imported into this country unbrandied; for, if not previously •' fortified," it is so before shipment, to prevent its running into the acetous fermen- tation. And it may be fairly stated that, out of the immense quantity of fictitious wine manufactured in this country, the stable article is brandy, whisky, cider, or some liquor containing alcohol.
What to read after Staunch Teetotaler No. 13-24?
You can find similar books in the "Read Also" column, or choose other free books by Livesey, Joseph, 1794-1884, Editor to read onlineMoreLess
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