Page:The Swiss Family Robinson - 1851.djvu/43

 I told him I feared another disappointment; for the milk of the cocoa-nut, removed from the shell, spoiled sooner than the sugar-cane juice. I warned him that the milk, exposed to the sun in his tin flask, was probably become vinegar.

He instantly took the bottle from his shoulder and uncorked it; when the liquor flew out with a report, foaming like champaign.

I congratulated him on his new manufacture, and said, we must beware of intoxication.

"Oh, taste, papa!" said he, "it is delicious, not at all like vinegar, but capital new, sweet, sparkling wine. This will be the best treat, if it remains in this state."

"I fear it will not be so," said I. "This is the first stage of fermentation. When this is over, and the liquor is cleared, it is a sort of wine, or fermented liquor, more or less agreeable, according to the material used. By applying heat, a second, and slower fermentation succeeds, and the liquor becomes vinegar. Then comes on a third stage, which deprives it of its strength, and spoils it. I fear, in this burning climate, you will carry home only vinegar, or something still more offensive. But let us drink each other's health now, but prudently, or we shall soon feel the effects of this potent beverage." Perfectly refreshed, we went on cheerfully to the place where we had left our gourd utensils. We found them quite dry, and hard as bone; we had no difficulty in carrying them in our game-bags. We had scarcely got through the little wood where we had breakfasted, when Turk darted furiously on a troop of monkeys, who were sporting about, and had not perceived him. He immediately seized a female, holding a