In the making of beer from malt, the first stage is to malt the barley, _i.e._ leave it spread on floors for ten days after soaking. This allows germination to take place, in which process the insoluble starch is converted into starch, dextrine, maltose and glucose. After the dried malt has been screened to break off the sproutings, the brewer places it in the mash-tub, with water, at a temperature of 160° F. This completes the transformation of the starch into glucose. The =wort= is now boiled to stop the process, and the albumin from the grain is thus coagulated. Hops are added at this stage. The boiled liquid is passed into shallow vessels and cooled. The proper temperature for “top” yeast is 60° F., for “bottom,” or Bavarian yeast, a much lower temperature is desirable. When the desired temperature is reached, the liquid is run into the fermenting tun along with yeast. The varieties of beer are due in part to the degree of completeness of fermentation of sugar allowed. If too complete, the beer does not keep well. =Wines= are produced by the fermentation of the juice of the grape. The wine produced may be bottled before or after fermentation is complete; in the former case, an effervescing wine is produced, such as the sparkling wines of the Rhine and the Moselle, or champagne. When the sugar is nearly all fermented a _dry_ wine is obtained, of which Bordeaux and Burgundy, Hock and Moselle, are examples. The difference in colour between red and white wines is produced by allowing the juice in the former to ferment in contact with the skins, from which the colouring matter is extracted by the alcohol. Both red and white wines may be obtained from either red or white grapes. From the skins also are extracted a salt of iron, and a peculiar form of tannin. Tartaric and acetic acids, and tartrate of potass, are present in varying quantities in wines; in old wines the tartrate separates as bitartrate of potass, forming with tannin and colouring matter the “crust” of port and other wines. The “bouquet” of wines is due chiefly to certain volatile bodies, such as pelargonic ether. The proportion of alcohol in wines varies from 6 to 14 per cent. As fermentation is stopped by the presence of 14 per cent. of alcohol, any larger amount of alcohol than this must have been added to the wine. Wine, like beer, has a strong tendency to produce gout, especially the sweet and strong wines. It has not, however, the same tendency to induce obesity.