Sauterne is a type of white dinner wine. It was originally a sweet golden wine made from overripe grapes in the area around Sauternes, a village in southwestern France. Both sweet and dry sautemes now are produced elsewhere, including California and New York State.

Bran is the fragmented outer coat of various grains, obtained as a cereal by-product in modern our-milling processes. Cereal grains consist of a dense protective covering surrounding a germ (embryo and scutellum, or seed leaf) and endosperm (the embryo plant's starchy food supply). In milling, the grain is passed between a series of rollers to break and remove these protective coverings, which are then separated and concentrated by sifting. This separation, however, is not complete. Commercial brans contain some endosperm and germ fragments.

Nutmeg is any of certain tropical evergreen trees whose fruit yields a popular spice. The species Myristica fragrans is the source of commercial nutmeg. This tree may be 60 feet (18 meters) tall and has long, leathery, simple leaves, small yellow flowers, and fleshy golden fruit resembling apricots or small peaches.

Glucose is the name given to a group of sugars produced from cane sugar, dextrine, starch, cellulose, by the action of reagents. It also occurs in many plants, fruits and honey. For brewing purposes glucose is prepared by the conversion of starch into sugar by sulphuric acid.

Avocado, the edible fruit, technically a berry with one large seed, of Persea americana, a species of Lauraceae (the bay-tree family), which grows in the tropics. It is also known as the alligator pear.

Cinnamon comes from the dried bark of a tree common in the East Indies, and forms a valuable spice.

Cheese is an article of food made from the curd of milk, which is separated from the whey and pressed in molds and gradually dried. There are many varieties of cheese, according to the method of preparation, or the quality of the milk.

The finest cheeses are those in which cream is added to the curd. Among the best-known of British cheeses are the Cheddar, Cheshire, Gloucester, and Wensleydale; while of foreign cheeses we have Parmesan, Dutch, Goronzola, Roquefort and Gruyere.

The soft cheeses, such as Camembert, Brie, and cream, only keep for a short time.