[Smoking is] a dirty habit that should be banned from America by the Government, instead of moderate alcoholic drinking.

El pudor es un sólido que sólo se disuelve en alcohol o en dinero
Modesty is a solid which only dissolves in alcohol or money.

1839—The fermentation satire
THE MYSTERY OF ALCOHOLIC FERMENTATION RESOLVED
(Preliminary Report by Letter) Schwindler
I am about to develop a new theory of wine fermentation … Depending on the weight, these seeds carry fermentation to completion somewhat less than as in the beginning, which is understandable … I shall develop a new theory of wine fermentation [showing] what simple means Nature employs in creating the most amazing phenomena. I owe it to the use of an excellent microscope designed by Pistorius.
When brewer’s yeast is mixed with water the microscope reveals that the yeast dissolves into endless small balls, which are scarcely 1/800th of a line in diameter … If these small balls are placed in sugar water, it can be seen that they consist of the eggs of animals. As they expand, they burst, and from them develop small creatures that multiply with unbelievable rapidity in a most unheard of way. The form of these animals differs from all of the 600 types described up until now. They possess the shape of a Beinsdorff still (without the cooling apparatus). The head of the tube is a sort of proboscis, the inside of which is filled with fine bristles 1/2000th of a line long. Teeth and eyes are not discernible; however, a stomach, intestinal canal, anus (a rose red dot), and organs for secretion of urine are plainly discernible. From the moment they are released from the egg one can see these animals swallow the sugar from the solution and pass it to the stomach. It is digested immediately, a process recognized easily by the resultant evacuation of excrements. In a word, these infusors eat sugar, evacuate ethyl alcohol from the intestinal canal, and carbon dioxide from the urinary organs. The bladder, in the filled state, has the form of a champagne bottle; when empty, it is a small button … As soon as the animals find no more sugar present, they eat each other up, which occurs through a peculiar manipulation; everything is digested down to the eggs which pass unchanged through the intestinal canal. Finally, one again fermentable yeast, namely the seed of the animals, which remain over.

A chemist says that the first alcohol was distilled in Arabia, which may explain those nights.

Alcohol is the anesthesia by which we endure the operation of life.

Chemistry affords two general methods of determining the constituent principles of bodies, the method of analysis, and that of synthesis. When, for instance, by combining water with alkohol, we form the species of liquor called, in commercial language, brandy or spirit of wine, we certainly have a right to conclude, that brandy, or spirit of wine, is composed of alkohol combined with water. We can produce the same result by the analytical method; and in general it ought to be considered as a principle in chemical science, never to rest satisfied without both these species of proofs. We have this advantage in the analysis of atmospherical air, being able both to decompound it, and to form it a new in the most satisfactory manner.

Chemistry works with an enormous number of substances, but cares only for some few of their properties; it is an extensive science. Physics on the other hand works with rather few substances, such as mercury, water, alcohol, glass, air, but analyses the experimental results very thoroughly; it is an intensive science. Physical chemistry is the child of these two sciences; it has inherited the extensive character from chemistry. Upon this depends its all-embracing feature, which has attracted so great admiration. But on the other hand it has its profound quantitative character from the science of physics.

Fermentation is the exhalation of a substance through the admixture of a ferment which, by virtue of its spirit, penetrates the mass and transforms it into its own nature.

Food may be defined as material which, when taken into the body, serves to either form tissue or yield energy, or both. This definition includes all the ordinary food materials, since they both build tissue and yield energy. It includes sugar and starch, because they yield energy and form fatty tissue. It includes alcohol, because the latter is burned to yield energy, though it does not build tissue. It excludes creatin, creatininin, and other so-called nitrogeneous extractives of meat, and likewise thein or caffein of tea and coffee, because they neither build tissue nor yield energy, although they may, at times, be useful aids to nutrition.

Gentlemen and ladies, this is ordinary alcohol, sometimes called ethanol; it is found in all fermented beverages. As you well know, it is considered by many to be poisonous, a belief in which I do not concur. If we subtract from it one CH₂-group we arrive at this colorless liquid, which you see in this bottle. It is sometimes called methanol or wood alcohol. It is certainly more toxic than the ethanol we have just seen. Its formula is CH₃OH. If, from this, we subtract the CH₂-group, we arrive at a third colorless liquid, the final member of this homologous series. This compound is hydrogen hydroxide, best known as water. It is the most poisonous of all.

Guido was as much enchanted by the rudiments of algebra as he would have been if I had given him an engine worked by steam, with a methylated spirit lamp to heat the boiler; more enchanted, perhaps for the engine would have got broken, and, remaining always itself, would in any case have lost its charm, while the rudiments of algebra continued to grow and blossom in his mind with an unfailing luxuriance. Every day he made the discovery of something which seemed to him exquisitely beautiful; the new toy was inexhaustible in its potentialities.

I propose to provide proof... that just as always an alcoholic ferment, the yeast of beer, is found where sugar is converted into alcohol and carbonic acid, so always a special ferment, a lactic yeast, is found where sugar is transformed into lactic acid. And, furthermore, when any plastic nitrogenated substance is able to transform sugar into that acid, the reason is that it is a suitable nutrient for the growth of the [lactic] ferment.

It is the destiny of wine to be drunk, and it is the destiny of glucose to be oxidized. But it was not oxidized immediately: its drinker kept it in his liver for more than a week, well curled up and tranquil, as a reserve aliment for a sudden effort; an effort that he was forced to make the following Sunday, pursuing a bolting horse. Farewell to the hexagonal structure: in the space of a few instants the skein was unwound and became glucose again, and this was dragged by the bloodstream all the way to a minute muscle fiber in the thigh, and here brutally split into two molecules of lactic acid, the grim harbinger of fatigue: only later, some minutes after, the panting of the lungs was able to supply the oxygen necessary to quietly oxidize the latter. So a new molecule of carbon dioxide returned to the atmosphere, and a parcel of the energy that the sun had handed to the vine-shoot passed from the state of chemical energy to that of mechanical energy, and thereafter settled down in the slothful condition of heat, warming up imperceptibly the air moved by the running and the blood of the runner. 'Such is life,' although rarely is it described in this manner: an inserting itself, a drawing off to its advantage, a parasitizing of the downward course of energy, from its noble solar form to the degraded one of low-temperature heat. In this downward course, which leads to equilibrium and thus death, life draws a bend and nests in it.

It was my Uncle George who discovered that alcohol was a food well in advance of modern medical thought.

My present and most fixed opinion regarding the nature of alcoholic fermentation is this: The chemical act of fermentation is essentially a phenomenon correlative with a vital act, beginning and ending with the latter. I believe that there is never any alcoholic fermentation without their being simultaneously the organization, development, multiplication of the globules, or the pursued, continued life of globules which are already formed.

The embryos of mammals, of birds, lizards, and snakes are, in their earliest states, exceedingly like one another, both as a whole and in the mode of development of their parts, indeed we can often distinguish such embryos only by their size. I have two little embryos in spirit [alcohol] to which I have omitted to attach the names. I am now quite unable to say to what class they belong.

There is no drink like pure water, provided one realizes that it is alcohol that is the purifying agent.

This guy's not an ordinary, garden-variety drunk. Far from it. Last year he donated his body to science, and he's preserving it in alcohol until they can use it.

Through the discovery of Buchner, Biology was relieved of another fragment of mysticism. The splitting up of sugar into CO₂ and alcohol is no more the effect of a 'vital principle' than the splitting up of cane sugar by invertase. The history of this problem is instructive, as it warns us against considering problems as beyond our reach because they have not yet found their solution.

Tobacco has not yet been fully tried before the bar of science. But the tribunal has been prepared and the gathering of evidence has begun and when the final verdict is rendered, it will appear that tobacco is evil and only evil; that as a drug it is far more deadly than alcohol, killing in a dose a thousand times smaller, and that it does not possess a single one of the quasi merits of alcohol.

We do whatever we can to deny intuition of the invisible realms. We clog up our senses with smog, jam our minds with media overload. We drown ourselves in alcohol or medicate ourselves into rigidly artificial states... we take pride in our cynicism and detachment. Perhaps we are terrified to discover that our “rationality” is itself a kind of faith, an artifice, that beneath it lies the vast territory of the unknown.

Wood was the main source of energy in the world until the eighteen-fifties, and it still could be. Roughly a tenth of the annual growth of all the trees on earth could yield alcohol enough to run everything that now uses coal and petroleum—every airplane, every industry, every automobile.