one is foolish
enough to drink _raw_ alcohol, because it is too strong. It would take only
a little to make them drunk, and only a few ounces to kill them instantly.

We ask the pupils if they have ever seen a drunken person, and what made
that person drunk? We soon obtain an answer, and place upon the board "Rum,
gin, whiskey, brandy," as the names of drinks which will take away the good
sense of those who drink them. To these are added "Wine, beer, ale, lager,
and cider."

We explain that all these have alcohol in them, as may be known by smelling
them, or by smelling the breath of those who have drunk even a little of
them; and that because they contain alcohol they are called _alcoholic
liquors_. If a person drinks any one of them he will be poisoned, more or
less, according to how much he takes. The children are astonished at the
word _poisoned_, but we explain that the very word, _intoxicated_, means
poisoned. So a drunken man is a poisoned man. If enough alcohol, or
alcoholic liquor, is drunk by anyone, he will drop down dead as quickly as
if he were shot by a cannon ball.

When told that alcohol is not a food, but a poison, the class readily
understands what we mean, and we have no difficulty in having the following
statements prepared and memorized:

* * * * *

FOOD.

That which makes the body grow, and helps to keep it alive.

POISON.

That which hurts the body, and makes it die.

ALCOHOL.

QUALITIES. GOOD USES.
Water-like, _looks like To melt gums.
water_. To make varnishes.
Transparent, _may be seen To burn in lamps.
through clearly_. To make camphene, etc.
Odorous, _has a smell_. To put in thermometer
Pungent, _has a hot, biting tubes.
taste_. To preserve meats, insects,
Liquid, _will flow in etc.
drops_. To make perfumery.
Poisonous, _hurts the In making jewelry.
body_.
Intoxicating, _takes away the BAD USE.
senses; makes drunk_. To drink.
Absorbent, _takes up or
absorbs water_.
Inflammable, _burns with a
flame_.
Uncongealable, _will not
freeze_.
Innutritious, _not good for
food_.

* * * * *

ABOUT FERMENTATION AND FERMENTED LIQUOR.

_ALCOHOL._--Alcohol may be obtained from any substance which contains sugar
or starch, or both sugar and starch, as apples, p