avowal of your thoughts.'

"This restored the balance, and we soon began to confess our own private
faults and weaknesses. Though the confessions did not go very deep,--no
one betraying any thing we did not all know already,--yet they were
sufficient to strengthen Hollins in his new idea, and it was unanimously
resolved that Candor should thenceforth be the main charm of our
Arcadian life....

"The next day, Abel, who had resumed his researches after the True
Food, came home to supper with a healthier color than I had before seen
on his face.

"'Do you know,' said he, looking shyly at Hollins, 'that I begin to
think Beer must be a natural beverage? There was an auction in the
village to-day, as I passed through, and I stopped at a cake-stand to
get a glass of water, as it was very hot. There was no water,--only
beer: so I thought I would try a glass, simply as an experiment. Really,
the flavor was very agreeable. And it occurred to me, on the way home,
that all the elements contained in beer are vegetable. Besides,
fermentation is a natural process. I think the question has never been
properly tested before.'

"'But the alcohol!' exclaimed Hollins.

"'I could not distinguish any, either by taste or smell. I know that
chemical analysis is said to show it; but may not the alcohol be
created, somehow, during the analysis?'

"'Abel,' said Hollins, in a fresh burst of candor, 'you will never be a
Reformer, until you possess some of the commonest elements of
knowledge.'

"The rest of us were much diverted: it was a pleasant relief to our
monotonous amiability.

"Abel, however, had a stubborn streak in his character. The next day he
sent Perkins Brown to Bridgeport for a dozen bottles of 'Beer.' Perkins,
either intentionally or by mistake, (I always suspected the former,)
brought pint-bottles of Scotch ale, which he placed in the coolest part
of the cellar. The evening happened to be exceedingly hot and sultry;
and, as we were all fanning ourselves and talking languidly, Abel
bethought him of his beer. In his thirst, he drank the contents of the
first bottle, almost at a single draught.

"'The effect of beer,' said he, 'depends, I think, on the commixture of
the nourishing principle of the grain with the cooling properties of the
water. Perhaps, hereafter, a liquid food of the same character may be
invented, which shall save us from mastication and all the diseases of
the teeth.'

"Hollins and Shelldrake, at his