The other plant alluded to is called the sweet grass; the botanical description is _Heracleum Sibericum foliis pinnatis, foliolis quinis, intermediis sessilibus, corollulis uniformibus_. Hort. Upsal. 65. The time, I took particular notice of it, was in May, when it was about a foot and a half high, had much the appearance of sedge, and was covered with a white down, or dust, which looked exceedingly like the hoar frost hanging upon it, and might be rubbed off; it tasted as sweet as sugar; but was hot and pungent. The stalk is hollow, and consists of three or four joints; from each of which arise large leaves, and when at its full growth, is six feet high. This plant was formerly a principal ingredient in the cookery of most of the Kamtschadale dishes; but since the Russians got possession of the country, it has been almost entirely appropriated to the purpose of distillation. The manner in which it is gathered, prepared, and afterward distilled, is as follows:--Having cut such stalks as have leaves growing on them, of a proper age, (the principal stem, by the time the plant has attained its full growth, having become too dry for their purpose,) and scraped off with shells the downy substance on their surface, they are laid in small heaps, till they begin to sweat and smell. On growing dry again, they put them into sacks, made of matting; where, after remaining a few days, they are gradually covered with a sweet saccharine powder, which exudes from the hollow of the stalk. From thirty-six pounds of the plant in this state, they obtain no more than a quarter of a pound of powder. The women, whose province it is to collect and prepare the materials, are obliged to defend their hands with gloves whilst they are scraping the stalks; the rind they remove, being of so acrid a quality as to blister, and even ulcerate, whatever it touches. The spirit is drawn from the plant in this state by the following process:--After steeping bundles of it in hot water, they promote its fermentation in a small vessel, by the help of berries of the _gimolost_,[47] or of the _golubitsa_,[48] being careful to close up well the mouth of the vessel, and to keep it in a warm place whilst the fermentation is going on, which is generally so violent as to occasion a considerable noise, and to agitate the vessel in which it is contained. After drawing off this first liquor, they pour on more hot water, and make a second in the same manner. They then pour both liquor and herbs into a copper still, and draw off the spirit after the usual method. The liquor thus obtained is of the strength of brandy; and is called by the natives _raka_. Two pood (seventy-two pounds) of the plant yield generally one vedro (twenty-five pints) of _raka_. Steller says, that the spirit distilled from this plant, unscraped, is exceedingly prejudicial to the health, and produces the most sudden and terrible nervous effects.