The effects which this singular narcotic produces are, some of them, similar to that produced by intoxicating liquors; others resemble the effects of haschisch. At first, it generally produces cheerfulness, afterwards giddiness and drunkenness, ending occasionally in the entire loss of consciousness. The natural inclinations of the individual become stimulated. The dancer executes a _pas d’extravagance_, the musical indulge in a song, the chatterer divulges all his secrets, the oratorical delivers himself of a philippic, and the mimic indulges in caricature. Erroneous impressions of size and distance are common occurrences, equally with the swallower of amanita and hemp. The experiences of M. Moreau with haschisch are repeated with the fungus-eaters of Siberia; a straw lying in the road becomes a formidable object, to overcome which, a leap is taken sufficient to clear a barrel of ale, or the prostrate trunk of a British oak. But this is not the only extraordinary circumstance connected therewith. There is the property imparted to the fluid excretions, of rendering it intoxicating, which property it retains for a considerable time. A man having been intoxicated on one day, and slept himself sober by the next, will, by drinking this liquor, to the extent of about a cupfull, become as intoxicated thereby as he was before. Confirmed drunkards in Siberia preserve their excretionary fluid as a precious liquor, to be used in case a scarcity of the fungus should occur. This intoxicating property may be again communicated to every person who partakes of the disgusting draught, and thus, also, with the third, and fourth, and even the fifth distillation. By this means, with a few boluses to commence with, a party may shut themselves in their room, and indulge in a week’s debauch at a very economical rate. This species of “sucking the monkey” is one that Mungo never contemplated. Persons who are fond of getting liquor at the expense of others take every opportunity of “sucking the monkey,” which process has been thus explained. It consists in boring a hole with a gimlet in a keg or barrel, and putting a straw therein, to suck out any quantity, at any given time. Persons who are accustomed to receive real Devonshire cider, or genuine Wiltshire ale, or the pure Geneva, in London, experience the liberties those take who “suck the monkey,” by either liberally diminishing the quantity, or diluting it with water on the road, so as to make the quantity what the quality should be. It is said that the origin of the term “sucking the monkey” is derived from the prolific invention of a black, who, in order to find an excuse to the captain for his being caught lying with a favourite monkey so often near the rum puncheons on board, from which he daily drank, said—“Massa, you ask what Mungo do here?—do here, massa? You say monkey hab de milk ob human kindness, massa. Mungo like dat milk, massa, and Mungo suck de monkey, massa. Dat’s all.”