Page:Popular Science Monthly Volume 1.djvu/590

574 on the nervous system; so that in small doses it exhilarates, while in larger it stupefies, and may even destroy life.

Moreover, if the original fluid is put into a still, and heated for a while, the first and last product of its distillation is simple water; while, when the altered fluid is subjected to the same process, the matter which is first condensed in the receiver is found to be a clear, volatile substance, which is lighter than water, has a pungent taste and smell, possesses the intoxicating powers of the fluid in an eminent degree, and takes fire the moment it is brought in contact with a flame. The alchemists called this volatile liquid, which they obtained from wine, "spirits of wine," just as they called hydrochloric acid "spirits of salt," and as we, to this day, call refined turpentine "spirits of turpentine." As the "spiritus," or breath, of a man was thought to be the most refined and subtle part of him, the intelligent essence of man was also conceived as a sort of breath, or spirit; and, by analogy, the most refined essence of any thing was called its "spirit." And then it has come about that we use the same word for the soul of man and for a glass of gin.

At the present day, however, we even more commonly use another name for this peculiar liquid—namely, "alcohol," and its origin is not less singular. The Dutch physician, Van Helmont, lived in the latter part of the sixteenth and the beginning of the seventeenth century—in the transition period between alchemy and chemistry and was rather more alchemist than chemist. Appended to his "Opera Omnia," published in 1707, there is a very needful "Clavis ad obscuriorum sensum referandum," in which the following passage occurs:

Robert Boyle similarly speaks of a fine powder as "alcohol;" and so late as the middle of the last century the English lexicographer, Nathan Bailey, defines "alcohol" as "the pure substance of anything separated from the more gross, a very fine and impalpable powder, or a very pure, well-rectified spirit." But, by the time of the publication of Lavoisier's "Traité Élémentaire de Chimie," in 1789, the term "alcohol," "alkohol," or "alkool" (for it is spelt in all three ways), which Van Helmont had applied primarily to a fine powder, and only secondarily to spirits of wine, had lost its primary meaning altogether; and, from the end of the last century until now, it has, I believe, been used exclusively as the denotation of spirits of wine, and bodies chemically allied to that substance.

The process which gives rise to alcohol in a saccharine fluid is known to us as "fermentation," a term based upon the apparent