"From the I sailed with sufficient in ballast to last me to Tahiti, where I outfitted with Scotch and American whisky, and thereafter there were no dry stretches between ports. But please do not misunderstand. There was no drunkenness, as drunkenness is ordinarily understood — no staggering and rolling around, no befuddlement of the senses. The skilled and seasoned drinker, with a strong constitution, never descends to anything like that. He drinks to feel good, to get a pleasant jingle, and no more than that. The things he carefully avoids are the nausea of over-drinking, the after-effect of over-drinking, the helplessness and loss of pride of over-drinking. What the skilled and seasoned drinker achieves is a discreet and canny semi-intoxication. And he does it by the twelve-month around without any apparent penalty. There are hundreds of thousands of men of this sort in the United States to-day, in clubs, hotels, and in their own homes — men who are never drunk, and who, though most of them will indignantly deny it, are rarely sober. And all of them fondly believe, as I fondly believed, that they are beating the game."