CIRCULATION IN WARM BLOODED ANIMALS. 141 



urges forward his circulation, and increases the number 

 of his pulsations, equally with him who takes any other 

 kind of wine containing the same proportion of alcohol. 

 For, in respect to the intoxicating effects, it makes no 

 difference whether the alcohol be the natural product 

 of the grape, or whether it is added in the form of 

 brandy. 



That alcohol is the product of the vinous fermenta- 

 tion only, and that it exists in all fermented liquors, be- 

 fore they are heated, or distilled, and therefore that it is 

 not produced, but only obtained in a separate state by 

 distillation, is shown by the fact, that it can be separated 

 from wine, cider, beer, or any other fermented liquor 

 by several processes in which no heat, above the ordina- 

 ry temperature of the atmosphere is employed. 



The author of this work about six years since, made 

 a series of experiments on many kinds of fermented 

 liquors, for the purpose of ascertaining the percentage 

 of alcohol which might be obtained from them without 

 heat ; and for the benefit of those who desire to satisfy 

 themselves on this point, he will state in few words, 

 how they can do so. Take a glass tube, say two feet 

 long, and half fill it with cider, or wine, to which it is 

 known no alcohol has been added. Then drop into the 

 tube some carbonate of potash, previously well dried by 

 heat, and continue to do so until all the water of the 

 cider or wine is absorbed by the potash, and the alcohol 

 rises to the surface. This will be known by the ap- 

 pearance of the alcohol and its separation from the wa- 

 ter at the upper part of the tube. The liquor thus ob- 

 tained, may be tested by burning, or in any other way 

 most satisfactory to the experimenter. This simple 

 method is merely intended for those who desire to satis- 

 fy themselves whether alcohol is the product of distilla- 

 tion, or not, the percentage requiring a more careful 

 analysis, though precisely on the same principles. 



Alcohol may also be obtained from a fermented liquor, 

 by exhausting the air from its surface by means of an 

 air pump, in consequence of which the alcohol being 

 lighter than the other ingredients of the liquor will rise 

 to the surface. 



By means of the potash, the author found that a sam- 



