302 STIMULANTS AND NARCOTICS 



Production of alcohol. Of all forms of drugs, with 

 the exception of tea and coffee, alcohol is the most gen- 

 erally used, doubtless for the reason that it is easily 

 and cheaply made from such common materials as grains 

 and fruits, by the ordinary processes of fermentation 

 or by distillation from the products of fermentation. 

 When crudely made, however, and not sufficiently aged, 

 the alcoholic beverages from fermentation and especially 

 from distillation contain in addition to ethyl alcohol 

 other much more dangerous forms of alcohol, as fusel 

 oil. 



Various beverages. The alcoholic beverages in com- 

 mon use are of two distinct types, being produced either 

 by fermentation or distillation. Those produced by fer- 

 mentation, as beer, cider and wine, contain from two to 

 twelve per cent of alcohol. Those produced by distilla- 

 tion, as whiskey, brandy and rum, contain from forty 

 to sixty per cent. Certain wines, as port, are strength- 

 ened by the addition of alcohol and are known as forti- 

 fied wines. The alcohol in all cases is the result of the 

 fermentation of sugar, which is present in such fruits as 

 grapes and apples, or is obtained by a malting process 

 from the starch of grains. 



Effects of alcohol. The effects of alcohol upon the 

 body and especially upon the nervous system depend 

 upon the form, amount and frequency of its use and 

 upon the susceptibility of the individual. In general, 

 its first effect is that of stimulation and excitement. The 

 person's face becomes flushed, his eyes brighten, his re- 

 serve is lost, he becomes animated, confident and talka- 

 tive. In a later stage, the flush becomes more marked, 

 the lack of reserve shows itself in silly loquacity, con- 

 trol of movement is lost and the stagger of drunkenness 

 develops. In a still later stage, the full effects of the 



