Intermediate passages

) undermine-destroy or hinder normal operations, often by indirect or insidious methods- mavqesini tushurmoq, zaiflashtirmoq, obro'sini to'kmoq
j) in no sense-definitely not (phrase)- aniq yoq
k) permanent-lasting forever-doimiy
I) reside-live; have as one's home- istiqomat qilmoq, yashamoq
m) for life-for the rest of a person's life; until one dies (phrase)-o’lgunigacha
+ambassador- envy consul, diplomat- elchi
Any way- har tomonlama, har qanaqasiga
Affect-influence, impact, bias- ta’sir o’tkazmoq
Insidious-asta sekin yomon oqibatga olib keladigan

2) THE HISTORY OF WINE

Early in the development of agriculture men discovered how to make alcoholic drinks from grapes and corn. The ancient Egyptians drank both wine and beer, and the Greeks carried on a lively trade in wine throughout the Mediterranean. Grapevines are all of a single species although there are hundreds of varieties adapted to different soils and climates. Wine is the fermented juice of fresh grapes. The juice of the wine grape contains sugar, and growths of yeast form on the outside of the grape skins. In wine-making, the grapes are crushed in a wine press and the yeast converts the sugar to alcohol, when there is no air present, by a process called fermentation. Red wine is made from dark grapes, and white wine from white grapes or from dark grapes whose skins have been removed from the wine press at an early stage. The most famous winegrowing countries are France, Germany and Italy. Wine was made in England in the Middle Ages, but the climate is not really suitable for grapevines. Wines must be drunk quickly once they are opened; otherwise, bacteria will use the air to convert the alcohol to vinegar. The bacteria are killed by a higher alcohol content than is found in wine and that is why sherry and port, the specialties of Spain and Portugal respectively, are fortified by the addition of spirits to make them last longer.

NEW VOCABULARY

a) trade-business of buying, selling or exchanging goods-savdo
b) ferment-become chemically changed-achitmoq, bijg'itmoq
c) yeast-substance which causes certain changes in sugars; e.g. it makes bread rise xamirturush
d) convert-change into a different form-boshqa narsaga aylantrmoq
e) vinegar-acidic liquid used for flavouring food or pickling-sirka, uksus
f) respectively-separately and in the order mentioned- har biri alohida alohida, har biri ozining
g) fortify-make stronger-kuchaytirmoq, chidamliligini oshirmoq.
h) spirit-strong alcoholic drink, e.g.whisky, brandy, or rakı- kuchli spirtli ichimlik

• 
  soil –tuproq yer
  
• 
  growth(n)-o’sish ulg’ayish
  
• 
  crushed-majaqlamoq
  
• 
  content-tarkib ichidagi narsalar.
  
• 
  sherry-kuchli uzum vinosining bir turi bo’lgan xeres
  
• 
  acidic-kislotali, nordon o’tkir tamli
  

THE DIARIES OF SAMUEL PEPYS

Historians owe most of their knowledge of the London of the 1660s to Samuel Pepys, England's greatest diarist. He began his diary in 1660, the year that Puritan rule ended and the period called the Restoration began. After the sobriety of the Puritan years, Londoners now took great pleasure in attending the reopened theatres, where they enjoyed the comedies of John Dryden and other Restoration dramatists. Pepys enjoyed London life to the full, and he wrote down practically everything he thought, felt, saw or heard. He described the city's churches, theaters and taverns, its streets and homes, and even the clothes that he and his wife wore. Many momentous happenings took place during the years covered in Pepys's diary. He remained in London during the Great Plague of 1664-65, and he also saw the Great Fire of 1666. He numbered among his friends many of the well-known people of the time, including the scientist Isaac Newton, the architect Christopher Wren and the poet John Dryden. Owing to failing eyesight, Pepys regretfully closed his diary in 1669. Pepys wrote his diary in Thomas Shelton's system of shorthand, but he complicated the more confidential passages by using foreign languages and a cipher of his own invention. Upon his death, along with other books and papers, the diary went to his old college at Cambridge. It was not deciphered until 1822. In addition to its historical significance, the diary holds a high place in literature. The style is vigorous, racy and colloquial. Because he intended it to be read only by himself, Pepys was completely honest. An incomplete edition appeared in 1825, and the entire diary, except for a few passages deliberately omitted by the editors, was available by 1899. An edition completed in 1983 includes the entire work.

NEW VOCABULARY

1.