If man had been content to leave this fermentation process to nature, it is probable that many of the worst effects of alcohol would never have been heard of. But these lighter forms of alcoholic drinks did not satisfy the unnatural cravings which they had themselves created. Some people never can leave even bad-enough alone. So man, with an ingenuity which might have been much better used, sought a way of getting a liquor which would contain more alcohol than nature, unaided, could be made to brew in it. A little experimenting showed that the alcohol in fermenting juices was lighter than water; so that by gently heating the fermenting mass, the alcohol would evaporate and pass off as vapor, with a little of the steam from the water. Then, by catching this vapor in a closed vessel and pouring cold water over the outside of the vessel, it could be condensed again in the form of a clear, brownish fluid of burning taste, containing nearly fifty per cent of alcohol, instead of the original five or six. This evaporated or distilled mixture of alcohol and water, if made from a mash of corn, wheat, rye, or potatoes, is called whiskey; if from fruit-juice, brandy. A similar liquor, made out of fermented rice, is known as _arrack_ in India, or _sake_ in Japan; and the liquor made from fermented molasses is called rum. Alcohol not a True Food, but a Drug. The much disputed question as to whether alcohol is a food or not, is really of little or no practical importance. It is quite true, as might be expected, from its close relation to sugar and the readiness, for instance, with which it will burn in an alcohol lamp or stove, that alcohol, in small amounts, is capable of being burned in the body, thus giving it energy. This may give it a certain limited value in some forms of sickness, as, for instance, in certain fevers and infections, when the stomach does not seem to be able to digest food. But here it acts as a medicine rather than as a true food and, like all other medicines, should be used only under skilled medical advice and control. For practical purposes, any trifling food value it may have is more than offset by its later poisonous and disturbing effects and, secondly, by its enormous expensiveness. The greatest amount of alcohol that could be consumed in the body at all safely would barely supply one-tenth of the total fuel value needed; and if any one were to attempt to supply the body with energy by the use of alcohol, he would be blind drunk before he had taken one-third of the amount required. From the point of view of expense alone, to take alcohol for food is like killing buffalos for their tongues and letting the rest of the carcass go to waste, as the Indians and pioneer hunters of the plains used to do. It never has more than a fraction of the food value of the grain or fruit out of which it was made; and the amount of nutriment that it contains costs ten times as much as it would in any of the staple foods.