Search the Dictionary

A genus of microörganisms of which the acetic ferment (Mycoderma aceti), which converts alcoholic fluids into vinegar, is a representative. Cf. Mother.

An artificial nutrient fluid invented by Pasteur for the study of alcoholic fermentation, but used also for the cultivation of bacteria and other organisms. It contains all the elements of protoplasm, and was originally made of the ash of yeast, some ammonia compound, sugar, and water.

Specifically, the forbidding by law of the sale of alcoholic liquors as beverages. Writ of prohibition (Law), a writ issued by a superior tribunal, directed to an inferior court, commanding the latter to cease from the prosecution of a suit depending before it. Blackstone.

One who favors the prohibition of the sale (or of the sale and manufacture) of alcoholic liquors as beverages.

Being of a certain standard as to strength; -- said of alcoholic liquors. Proof charge (Firearms), a charge of powder and ball, greater than the service charge, fired in an arm, as a gun or cannon, to test its strength. -- Proof impression. See under Impression. -- Proof load (Engin.), the greatest load than can be a…

Jer. xxxv. 2-19. Also, in modern times, a member of a certain society of abstainers from alcoholic liquors.

The alcoholic drink of Japan. It is made from rice.sake

Containing, or of the nature of, alcoholic (esp. distilled) spirit; consisting of refined spirit; alcoholic; ardent; as, spirituous liquors.

opper used in the distillation of liquids; specifically, one used for the distillation of alcoholic liquors; a retort. The name is sometimes applied to the whole apparatus used in in vaporization and condensation.

e organism, or in any of its parts; -- sometimes used without qualification to signify an alcoholic beverage used as a stimulant.

The practice of treating disease by alcoholic stimulants. Dr. H. Hartshorne.

ance society, an association formed for the purpose of diminishing or stopping the use of alcoholic liquors as a beverage.

An alcoholic fermentation during which the yeast cells are carried to the top of the fermening liquid. It proceeds with some violence and requires a temperature of 14-30º C. (58-86º F.). It is used in the production of ale, porter, etc., and of wines high in alcohol, and in distilling.