This vintage book contains part III of the "Food and Food Adulterants" series published by the U.S. Department of Agriculture in 1887, "Fermented Alcoholic Beverages." It constitutes a comprehensive guide on a range of alcoholic drinks and the processes and ingredients required to produce them. This book is recommended for those with an interest in the production of alcoholic beverages and would make for a valuable addition to collections of allied literature. Contents include: "Fermented Alcoholic Beverages," "Malt Liquors," "The Process of Brewing," "Malting," "Fermentation," "Pure Yeast,"...