Q. _Why does GINGER POP fly about in froth, when the string of the cork is cut?_ A. All vinous fermentation produces carbonic acid gas. While the _cork is fast_, the water of the liquor _absorbs_ the carbonic acid; but the moment that the _pressure is removed_, the gas is given off in _effervescence_. Q. _Why does BOTTLED ALE froth, more than DRAUGHT ale?_ A. Because the _pressure_ is greater in a _bottle_ than in a tub which is perpetually tapped: and effervescence is always produced _in proportion to the pressure_. Q. _Why does bottled ALE and PORTER become "LIVELY" and FROTHY by being SET before the FIRE?_ A. The heat of the fire _expands the air_ (between the liquid and the cork), and as this air expands, _it presses the liquid down_, which causes effervescence. Q. _What produces the FROTH of BOTTLED PORTER?_ A. The _carbonic acid gas_, produced by its _vinous fermentation_; which is _absorbed by the liquor_ so long as the bottle is _well corked_, but is _given off in froth_ as soon as the pressure of the cork is _removed_. Q. _What gives the pleasant ACID taste to soda water, ginger beer, champagne, and cider?_ A. The presence of _carbonic acid_, generated by fermentation, and liberated by effervescence when the pressure of the cork is removed. Q. _Why does fresh SPRING WATER SPARKLE, when poured from one vessel to another?_ A. Because fresh spring and pump water contain _carbonic acid_; and it is the presence of this gas _which makes the water sparkle_. Q. _What is the FERMENTATION of BEER and WINE?_ A. The production of carbonic acid gas and al'cohol. Q. _How is CARBONIC ACID GAS produced by FERMENTATION?_ A. Malt and fruit _both contain sugar_; and sugar consists of carbon, oxygen, and hydrogen. In fermentation, a part of the _carbon and oxygen_ of the sugar escape, _in the form of carbonic acid gas_. Carbonic acid gas is a compound of carbon and oxygen, in the following proportions:--3 lbs. of carbon and 8 lbs. of oxygen will form 11 lbs. of carbonic acid gas. Now, 100 lbs. of white sugar contains 43 lbs. of carbon; 50 lbs. of oxygen; and 7 lbs. of hydrogen. Q. _How is AL'COHOL produced by FERMENTATION?_ A. The _hydrogen of the sugar_ combines with the _residue of the oxygen and carbon_ to form "AL'COHOL." Q. _What is AL'COHOL?_ A. Al'cohol is the _spirit_ of wine or beer, obtained by _fermentation_. (100 gallons of alcohol consist of 38 gallons of oxygen; 43-1/2 of carbon; 15 of hydrogen; and 3-1/2 of nitrogen.) Q. _Why is BARLEY MALTED?_ A. Because _germination_ is produced by the artificial heat; and in germination the _starch of the grain_ is converted into _sugar_. Q. _How is barley malted?_ A. The barley is _moistened with water_, and _heaped up_; by which means, great _heat_ is produced, which makes the _barley sprout_. Q. _Why is not the BARLEY suffered to GROW, as well as SPROUT?_