40 



THE POPULAR SCIENCE MONTHLY.— SUPPLEMENT. 



a similar quantity for supper. A glass or two of 

 good port or sound claret are generally taken dur- 

 ing the day. Even champagne is given. Spirits 

 are against all regulations, and are never given, for 

 it is found they do not tend to strengthen in any 

 way. It is found, then, that a regimen like this 

 ... is the one most calculated to call forth the 

 best strength of the men." 



It would seem, therefore, to be capable of 

 demonstration, that the daily consumption of a 

 moderate amount of alcoholic beverage is con- 

 sistent with the most perfect development of 

 muscular energy. It is also clear that a moderate 

 dose of alcohol enables a man to put forth a 

 sudden spurt of muscular effort. But it is also 

 clear that if it be taken by itself it does not long 

 sustain muscular strength. It rather enables a 

 man to draw upon his reserves of strength than 

 to produce new energy. But if it can be com- 

 bined with something which will also sustain — as 

 meat-extract, or meat-soup, or. coffee, tea, or milk 

 — it may prove most valuable in tiding over that 

 shorter or longer period before these sustaining 

 foods can take effect. It is especially useful 

 when a short and sharp effort has to be made 

 before a prolonged rest, since its stimulant effect 

 is followed by a sedative one. Unlike some other 

 stimulants, such as tea and coffee, it brings in its- 

 wake that greatest of all restorers, sleep. With 

 regard to the effect of moderate doses of alcohol 

 on mental work much difference of opinion exists. 

 Many students find that, instead of helping them 

 in their work, it hinders them. It dulls their 

 receptive faculties. Others, on the contrary, find 

 real help in moderate quantities of wine. These 

 differences of effect would seem to depend greatly 

 on differences in constitutional temperament. It 

 is certainly capable, for a time, of calling some 

 of the mental faculties into increased activity. 

 Some of the best things that have ever been said 

 have been said under the influence of wine. The 

 circulation through the brain is quickened, the 

 nervous tissue receives more nourishment, the 

 imagination is stimulated, and ideas flow more 

 rapidly, but it is doubtful if the power of close 

 reasoning be not always diminished. It is useful 

 for reviving mental power when from accidental 

 circumstances, such as want of food, etc., it has 

 been exhausted, but it should never be relied 

 upon as an aid to continuous effort or close appli- 

 cation. 



The third and last point which I shall have 

 space to consider under the general properties 

 of alcohol is whether it does or does not promote 

 digestion. Under certain conditions it certainly 



1 does. It is a physiological fact that when a 

 small or moderate dose of alcohol comes in con- 

 tact with the mucous membrane of the stomach 

 it promotes the secretion of the gastric juice. 

 And when the system is fatigued and overworked, 

 and particularly when the mind has been espe- 

 cially engaged, and the other organs have been 

 inactive, some stimulant is often needed to excite 

 the gastric circulation, and to promote the secre- 

 tion of the digestive juices. A jaded, overworked 

 man of business comes appctiteless to his din- 

 ner ; a dessert-spoonful of brandy will often in- 

 duce appetite, and enable him to enjoy and digest 

 his dinner, and no harm will come of it, unless it 

 becomes a frequent habit. A distinguished medi- 

 cal teacher and physician of this town tells me 

 that, after an exhausting day of teaching-work, he 

 frequently finds he has no appetite for food until 

 he has taken a glass of sherry. I have less 

 hesitation in thus calling attention to the aid 

 which alcohol occasionally gives to the stomach 

 when taken judiciously, since I shall have occa- 

 sion by-and-by to show how, when habitually 

 taken in excess, it utterly destroys the digestive 

 power. 



I now proceed to pass in review the various 

 beverages which we commonly drink in this 

 country, into which alcohol enters as a constit- 

 uent. The distilled spirits chiefly used in Eng- 

 land are — brandy, containing fifty to sixty per 

 cent, of alcohol ; gin, forty -nine to sixty per 

 cent. ; whiskey, fifty to sixty per cent. ; and rum, 

 sixty to seventy-seven per cent. Of all these 

 whiskey at the present moment enjoys the great- 

 est share of popularity ; the only reason for this 

 that I know of is, that good whiskey costs less than 

 good brandy, and that it is generally believed to 

 be less subject to falsification than other spirits. 

 Its flavor is also more agreeable to many persons 

 than that of brandy. One of our highest authori- 

 ties on this subject thinks, however, that whiskey 

 "is inferior in delicacy to good brandy," * and 



1 Dr. Druitt : " More Notes on Wines and Spirits," 

 Medical Times and Gazette, 1875 and 1876. 



This writer goes on to say : " As for the poor old 

 decrepit creatures who are past work and past hope, 

 but who want to make their hearts beat a little more 

 lively, they take their little glass of gin — perhaps 

 " three-ha'porth "—and who is to blame them ? Cer- 

 tainly it is not for the well-fed philanthropist nor the 

 rich and luxurious invalid, who can command every 

 comfort, to throw derision and scorn at the poor old 

 gin-drinker. Really it would seem as if common- 

 sense and chemistry lost their hold upon the mind of 

 every one who writes against gin. Any one who 

 knows practically the use and abuse of spirits, knows 

 that the best way of making the drinker satisfied 

 with a small quantity is to flavor it strongly with aro- 



