Summarize Spoken Text : Exercise 2

In 1920, the Eighteenth Amendment to the United States Constitution was enacted, creating yet another serious setback to the American wine industry. The National Prohibition Act, also known as the Volstead Act, prohibited the manufacture, sale, transportation, importation, exportation, delivery, or possession of intoxicating liquors for beverage purposes, and nearly destroyed what had become a thriving national industry. In 1920 there were more than seven hundred wineries in California. By the end of Prohibition there were 160.
If Prohibition had lasted only four or five years, its impact on the wine industry might have been negligible. But it continued for thirteen years, during which time grapes went underground literally and figuratively, becoming an important commodity in the criminal economy. One loophole in the Volstead Act allowed for the manufacture and sale of sacramental wines, medicinal wines for sale by pharmacists with a doctor’s prescription, and medicinal wine tonics (fortified wines) sold without prescription. Perhaps more importantly, Prohibition allowed anyone to produce up to two hundred gallons of fruit juice or cider each year. The fruit juice, which was sometimes made into concentrate, was ideal for making wine. Some of this yield found its way to bootleggers throughout America who did just that. But not for long, because the government stepped in and banned the sale of grape juice, preventing illegal wine production. Vineyards stopped being planted, and the American wine industry ground to a halt.

In 1920, the Volstead Act came into effect and lasted for 13 years to prohibit the manufacture, sale, transportation, importation, exportation, delivery, or possession of intoxicating liquors and almost destroyed this industry though its loophole allowed for the production of some kinds of wine and fruit juice which later on was banned by the government.

Whenever we see stale bread or fruits turning mouldy, fungi are at work. When trees die and their dead trunks start to decompose, fungi are the masterminds. Most of us tend to associate fungi with the decomposition of dead plants or animals. In actual fact, fungi can also attack living things. The fungi that cause decay are known as the Saprobe. They are actually yeasts which feed on the dead remains of plants and animals. While they can be a nuisance in the kitchen, as they turn our food bad, Saprobe can also assist man. For instance, by breaking down the dead bodies of plants and animals, these leftovers are removed from the living world. In addition, yeasts can be used to make wine, beer and also as raising agents in bread. Thus we see that fungi are not only the ones which turn our food mouldy. Besides these, there are also other kinds. In addition we also understand that fungi, like most other living things, have their usefulness and harmfulness too.  

Have you ever been to a barbecue? Many of us enjoy roasting meat over the fire but no one ever wonder who first started the idea of cooking meat in a fire. The idea of gathering round a fire and roast some meat just sounds fun. The meat may sometimes be half-cooked or not cooked at all (sounds horrible) but the joy of primitive cooking is there.
The first step towards the preparation for a barbecue is to rent a barbecue pit which usually comes with the barest essentials. After all, we are supposed to return to the early time frame. Of course, during peak seasons like the school holidays, when the pits are fully booked, you may try digging one at the back of your garden. Next, get ready the wire netting, otherwise, you will find yourself roasting the meat on the hot charcoal. Skewers which are important for holding the meat pieces; utensils for picking up the food like forks and spoons, paper plates and cups must not be left out. Do not worry about overcooking the meat. After all, the real joy behind the barbecue lies in the cooking not eating of the food. Just a piece of advice to beginners: Bring along some indigestion medicine.