USES OF ETHER.--When mixed with alcohol, as the spirit, ether mixes readily with water. It is excellent in indigestion with flatulence; it checks gastric fermentation, expels the gas and overcomes irregular and violent gastro-intestinal movements; hence, is also very good in spasmodic colic. In spasmodic colic, best to combine with cannabis indica or belladonna. When used as a vermifuge it should be followed by a purge. Used diluted one to ten to dislodge worms in the rectum. A most reliable remedy for collapse. Ether and alcohol are indicated in parturient paresis, ether with aqua ammonia may be used intravenously when the cow is unable to swallow. Sulphuric ether and alcohol or whisky are also good in parturient eclampsia of bitches, though aromatic spirit of ammonia is better; for chills, spirit of nitrous ether; also useful in convalescence from debilitating disease. Ether is a very good remedy in Thumps. Ether may be used for local anesthesia, applied as a spray, from an atomizer, about one ounce, usually being enough for the painless opening of abscesses or fistulae, but cocaine is better in our patients. _As an anesthetic_ it should be used in preference to chloroform, for the smaller and young animals, especially dogs, which are easily killed by chloroform. Ether is less prompt in action but much safer than chloroform, as it never paralyzes a healthy heart; it should be inhaled in as concentrated a form as possible, very little air being allowed, so it will exert its effects quickly, in the dog; a light or fire of any kind should not be allowed near, as ether is very inflammable and its vapor explosive. Always have a bottle of aqua ammonia fort. at hand as a restorer. ALCOHOL Alcohol is derived directly from fruit sugar, and indirectly from starch. The grains, as wheat, rye, corn; and potatoes, supply starch most economically. The starch in these substances is converted into glucose by heating with very dilute sulphuric acid, or by fermentation with malt. Glucose is further acted upon by yeast containing the Torula cerevisiae, which converts 15 per cent of glucose into alcohol and carbonic dioxide. The weak alcohol resulting is subjected to repeated distillation until sufficiently pure and concentrated. In the natural fermentation of fruit sugar in grape juice, during the formation of wine, the amount of alcohol is self-limited to 15, rarely 20 per cent, since the ferment is killed by a larger amount of alcohol than this. DERIVATION.--The official alcohol is derived from rectified spirits, by maceration, first with anhydrous potassium carbonate, then freshly fused calcium chloride, and finally by distillation.