FERMENTATION AND ALCOHOL 45 



severe smarting sensation when applied to a raw sore or to 

 the eye or mouth. It is a valuable and useful article when 

 rightly used in the manufactures and arts. But men have 

 formed the bad habit of liking its taste and the feelings 

 which it produces. They drink strong drink solely for 

 the sake of the alcohol which it contains. The alcohol 

 has an injurious effect upon every part of the body. 

 These effects will be described in detail as each organ is 

 studied. 



58. Kinds of alcohol. Alcohol is the name for a series of sub- 

 stances formed out of the same elements, but varying in composition, 

 yet alike in essential properties. The simplest form is called methyl 

 alcohol, or wood spirits, and is formed by distilling wood. It has an 

 unpleasant odor and taste, but nearly the same properties as common 

 alcohol. It is much used in manufacturing and in the arts, as a substi- 

 tute for common alcohol, on account of its cheapness. 



The next form, called ethyl alcohol, is the common alcohol made 

 from wine, beer, etc. 



The fifth in the series is called amyl alcohol or fusel oil, from the 

 German fitsel, bad liquor. It has a bad odor and nauseous taste, and 

 is far more poisonous than common alcohol. It is formed in con- 

 siderable quantities when potatoes are fermented. But if the whisky 

 stands for some years, the fusel oil becomes changed to ordinary 

 alcohol. 



59. What becomes of alcohol in the body. When taken 

 into the stomach, alcohol passes into the blood with great 

 rapidity. The body has the power of rapidly disposing of 

 it either by giving it off, or, more probably, by oxidizing it 

 to carbonic acid and water, and thus destroying it. At 

 any rate, little or no alcohol can be found in any part 

 of the body or in its waste, no matter how much is taken. 

 But its oxidation takes place in an irregular way which is 

 injurious to the body. 



