Alcohol is made from sugar by the following process. Dissolve llb. of brown sugar in 1/2 gal. of warm water; when the temperature has fallen to blood heat, mix a little of the solution with a teacupful of fresh brewer's yeast and add the mixture to the remainder of the solution. Allow it to ferment for from thirty-six to forty-eight hours, then skim off the yeast. Place the fermented liquor in a still and distil off about a quarter of it; the first portion passing over will contain most of the alcohol, but it will still be a weak spirit. To concentrate it, throw away the residue in the still and re-distil the portion that passed over, this time at a very low temperature. By careful rectification it is possible to obtain spirit containing 84 per cent, of alcohol; the 16 per cent, of water is removed by chemical agents.