And, amid these rich and potent devices of the culinary art (not one of which, probably, had been tested, within the memory of any man's grandfather), poor Hepzibah was seeking for some nimble little titbit, which, with what skill she had, and such materials as were at hand, she might toss up for breakfast.
Early kraft pulp mills discharged black liquor to watercourses. Black liquor is quite toxic to aquatic life, and causes a very dark caramel color in the water. The invention of the recovery boiler by G.H. Tomlinson in the early 1930s, was a milestone in the advancement of the kraft process.
Liquor is made by distilling a grain, which means converting its carbohydrates to alcohol via fermentation. For this reason, distilled liquors, such as vodka, rum, and whiskey are at or near 100% efficiency (defined as percentage of calories from alcohol). Liqueur has added sugar, so watch out. Those calories can sneak up, just as those from mixers. Lets take a look at some common liquors and how efficient they are.