whether in the form of malt liquor, wine, or spirits and water. When taken to excess, it may act upon the nervous system as a poison; but the most harmless solids or fluids may, by being taken to excess, be rendered poisonous. Indeed, it has been truly observed, that 'medicines differ from poisons, only in their doses.' Alcoholic stimulants, artificially and excessively imbibed, are, doubtless, deleterious." "The subject," observed the host, filling his glass, and passing the bottle, "is a curious one. The port before us, at all events, is not poison, and I confess, that so ignorant am I of these matters, that I would like to know something about this alcohol which is so much spoken of." "The explanation is not difficult," answered the Doctor. "Alcohol is simply derived by fermentation, or distillation, from substances or fluids containing sugar; in other words, the matter of sugar, when subjected to a certain temperature, undergoes a change, and the elements of which the sugar was previously composed enter into a new combination, which constitutes the fluid named Alcohol, or Spirits of Wine. Raymand Lully, the alchemist, (thirteenth century,) is said to have given it the name of Alcohol; but the art of obtaining it was, in that age of darkness and superstition, kept a profound mystery. When it became more known, physicians prescribed it only as a medicine, and imagined that it had the important property of prolonging life, upon which account they designated it 'Aqua Vitae,' or the 'Water of life,' and the French, to this day, call their Cognac _'Eau de Vie_.'" "It is a remarkable circumstance," observed the Clergyman, filling his glass, "that there is hardly any nation, however rude and destitute of invention, that has not succeeded in discovering some composition of an intoxicating nature; and it would appear, that nearly all the herbs, and roots, and fruits on the face of the earth have been, in some way or other, sacrificed on the shrine of Bacchus. All the different grains destined for the support of man; corn of every description; esculent roots, potatoes, carrots, turnips; grass itself, as in Kamtschatka; apples, pears, cherries, and even the delicious juice of the peach, have been pressed into this service; nay, so inexhaustible appear to be the resources of art, that a vinous spirit has been obtained by distillation from milk itself." "Milk!" cried the merry-faced guest. "Can alcohol be obtained from mother's milk?" "Very probably," continued the Clergyman. "The Tartars and Calmucks obtain a vinous spirit from the distillation of mares' and cows' milk; and, as far as I can recollect, the process consists in allowing the milk first to remain in untanned skins, sewed together, until it sours and thickens. This they agitate until a thick cream appears on the surface, which they give to their guests, and then, from the skimmed milk that remains, they draw off the spirits."