Special characters of yeast, however, are reserved for special purposes, since the variety of yeast determines to a certain extent the character of the secondary products which are formed during fermentation and thus determine the character, flavor, and aroma of the finished product. After the fermentation has been completed the residue is technically known as beer, and is subjected to distillation for the separation of the spirit.
A description of the process of distillation will be found in the second volume of this manual and is therefore omitted here.
Radish.
—The botanical name of the radish is Raphanus sativus L. The French name is radis; German, Radies; Italian, ravanello; Spanish, rabanito.
The radish is a vegetable which is found throughout the whole year in all the principal markets of the United States, being grown under cover during the cold weather. It is ready for market within a short time after sowing, so that crop after crop can be grown during the year on the same soil. It is most highly prized when it is young, as it tends to acquire a pungent and bitter taste as it approaches maturity. The two principal varieties grown, as respects the roots, is the one having a long, tapering root, and the other a short, spherical bulb. The latter are more prized for eating purposes. There are many varieties grown.
Composition of Edible Portion.—
| Water, | 91.8 | percent |
| Protein, | 1.3 | „ |
| Fat, | 0.1 | „ |
| Sugar, and other carbohydrates, | 5.8 | „ |
| Ash, | 0.7 | „ |
Rhubarb.
—The botanical name for rhubarb is Rheum L. The French name is rhubarbe; German, Rhabarber; Italian, rabarbaro; Spanish, ruibarbo.
Rhubarb is a vegetable which is widely distributed in the United States and grows generally very early in the spring. It is a highly acid plant, and is used chiefly as a sauce and for making pies. It requires a very large addition of sugar to make it palatable. It has medicinal properties which give it additional value. There are many varieties grown. It is a plant that is ready for use very early in the spring, being available in the farmer’s garden almost before any other vegetable, and this makes it of still greater value.