INFLUENCE OF DIET. 437 



ed by the observations of Horn, Vierordt, and many others ; but 

 Hervier and Saint-Lager assert that the use of alcohol increases 

 the exhalation of carbonic acid. 1 In the experiments of Prout, 

 a small quantity of wine taken fasting caused the proportion 

 of carbonic acid in the expired air to fall immediately from 

 4 to 3 parts per 100. During the four hours following, it 

 oscillated between 3*40, 3*10, and 3. The administration of 

 a second dose, followed by some symptoms of intoxication, 

 diminished the proportion to 2*70 per 100. Dr. Fyfe, of 

 Edinburgh, showed that the depressing eifects of an alcoholic 

 excess were continued into the following day. 2 Dr. Ham- 

 mond, in an elaborate and excellent paper on the effects of 

 alcohol and tobacco on the human system, observed a dimin- 

 ished exhalation of carbonic acid following the ingestion of 

 twelve drachms of alcohol daily for five days, both when the 

 system was kept at the normal standard of weight, etc., by 

 the ingestion of the habitual quantity of food, when the 

 weight was diminished by an insufficient diet, and when the 

 weight was increased by an excessive diet. 3 



The observations of Dr. Smith, which were all made 

 fasting, show a certain variation in the effects of different al- 

 coholic beverages. His results are briefly the following : 



" Brandy, whiskey, and gin, and particularly the latter, 

 almost always lessened the respiratory changes recorded, 

 whilst rum as commonly increased them. Rum and milk 

 had a very pronounced and persistent action, and there was 

 no effect on the sensoriurn. Ale and porter always increased 

 them, whilst sherry wine lessened the quantity of air in- 

 spired, but slightly increased the carbonic acid evolved. 



1 MILNE-EDWARDS, Physiologic, Paris, 1857, tome ii., p. 535. 



2 Ibid. Prout took cognizance only of the proportion of carbonic acid in the 

 expired air, and not of the absolute quantity exhaled in a given time. 



a WM. A. HAMMOND, M. D., The Physiological Effects of Alcohol and Tobacco 

 upon the Human System. Physiological Memoirs, Philadelphia, 1863. In this 

 valuable paper the author considers the general influence of alcohol and tobacco 

 on nutrition, as indicated by the production of urea, carbonic acid, and other ex* 

 crementitious principles, and the variations in the weight of the body. 



