FERMENTATION AND ALCOHOL 47 



of the body is harmed, nature pours an abundance of 

 water over the injured spot, so as to dilute and wash away 

 the irritating substance, just as she pours out tears to wash 

 a speck of dirt away from the eye. Alcohol attracts water 

 to itself, and thus its power to do harm is greatly lessened. 

 But this protection is only partial. If only a small amount 

 of strong drink is used steadily for some time, nature 

 becomes exhausted in her efforts of defense. Thus, while 

 some exceptionally strong men seem able to use a large 

 amount of strong drink with little harm, most men are 

 greatly harmed by the smallest amounts. 



61. Cause of thirst for alcohol. The property of taking 

 away water from substances which it touches, accounts in part for the 

 failure of alcoholic drinks to satisfy thirst. A dry state of the surface 

 of the lining of the mouth gives rise to thirst. If this lining is deprived 

 of water by an alcoholic drink, the sense of thirst still remains, although 

 the rest of the body is supplied with water. Moreover, this lining is 

 somewhat injured by the alcohol of every drink, and to soothe the irri- 

 tation another drink is needed. So the thirst goes on, growing stronger 

 with every drink. 



When he begins, no drunkard expects to use strong drink, or to 

 drink more than a glass or two at a time, but his thirst always deceives 

 him, and the momentary relief which drink gives him is only a deceitful 

 addition to his thirst. 



62. Adulteration of alcoholic drinks. The manufacture of 

 pure alcoholic liquors is a slow and expensive process. So cheap imi- 

 tations are made which closely resemble the real article in taste and 

 appearance. Beer is often made from cheap rye or corn and quassia, 

 instead of barley and hops. Its fermentation is often hastened by an 

 excess of yeast, and then the product is preserved by adding salicylic 

 acid or other substances which destroy the yeast. 



Whisky and brandy are also much adulterated. All kinds are alike 

 in having a large amount of alcohol. In fact, the cheaper kinds of 

 whisky and brandy contain the most alcohol. 



Often, instead of good grain or fruit, rotten fruit, peelings, and refuse 

 of all kinds are used in making liquors. When distilled and treated 



