MRS. B.
The sugar is decomposed, and its constituents are recombined into two new substances; the one a peculiar liquid substance, called alcohol or spirit of wine, which remains in the fluid; the other, carbonic acid gas, which escapes during the fermentation. Wine, therefore, as I before observed, in a general point of view, may be considered as a liquid of which alcohol constitutes the essential part. And the varieties of strength and flavour of the different kinds of wine are to be attributed to the different qualities of the fruits from which they are obtained, independently of the sugar.
CAROLINE.
I am astonished to hear that so powerful a liquid as spirit of wine should be obtained from so mild a substance as sugar.
MRS. B.
Can you tell me in what the principal difference consists between alcohol and sugar?
CAROLINE.
Let me reflect . . . . . Sugar consists of carbon, hydrogen, and oxygen. If carbonic acid be subtracted from it, during the formation of alcohol, the latter will contain less carbon and oxygen than sugar does; therefore hydrogen must be the prevailing principle of alcohol.
MRS. B.
It is exactly so. And this very large proportion of hydrogen accounts for the lightness and combustible property of alcohol, and of spirits in general, all of which consist of alcohol variously modified.