CIRCULATION IN WARM-BLOODED ANIMALS. 137 



urges forward his circulation, and increases the number of 

 his pulsations, equally with him Avho 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. 



406. That alcohol is the product of the vinous ferment- 

 ation 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 dis- 

 tillation, 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 .ordinary 

 temper at are of the atmosphere is employed. 



407. 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 per centage 

 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 w r ill be known by the appearance of 

 the alcohol and its separation from the water at the upper 

 part of the tube. The liquor thus obtained, may be 

 tested by burning, or in any other way most satisfactory 

 to the experimenter. This simple method is merely in- 

 tended for those who desire to satisfy themselves whether 

 alcohol is the product of distillation or not, the per centage 

 requiring a more careful analysis, though precisely on the 

 same principles. 



408. 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. 



409. By means of the potash, the author found that a 



12* 



