CHAMBERS'S INFORMATION FOR THE PEOPLE. 



circumstances, to aid digestion. These actions 

 render it valuable in the treatment of disease, in 

 removing debility, and in supplementing an in- 

 sufficient dietary. Its effects on the mental func- 

 tions, however, probably account, in greatest part, 

 for its extensive use, and confer upon it those 

 seductive attractions that are so generally recog- 

 nised. When taken in doses too small to cause 

 decided intoxication, it brightens the intelligence, 

 increases courage, elevates the spirits, excites the 

 imagination, and produces a feeling of general 

 self-satisfaction and complacency. In the presence 

 of misery, therefore, it is not to be wondered at 

 that refuge should be sought in an agent capable 

 of producing forgetfulness of misery. Unfortu- 

 nately, however, its use in such circumstances 

 leads to craving and excessive indulgence ; and 

 hence follow the lamentable effects of such in- 

 dulgence, which may be shortly described as 

 physical deterioration with concomitant mental, 

 moral, and social degradation. There does not 

 seem to be any perfectly satisfactory reason for 

 altogether interdicting the use of alcohol as a 

 beverage on account of the pernicious effects that 

 follow its excessive use. That recourse should be 

 had to this extreme step is rather an admission 

 that some degree of the moral degradation to be 

 prevented already exists. No doubt, however, 

 such degradation is widely spread in all ranks of 

 society, though most prevalent in the lowest ; and 

 the task of removing it is greatly increased by the 

 continuance of so potent a cause as excessive 

 alcoholic indulgence. Without dwelling further 

 on this subject, it must be borne in mind that 

 great benefit is derived from the moderate use of 

 alcohol in many conditions of the system. It is 

 of value especially in old age, in general debility, 

 in feeble digestion, and in dyspepsia accompany- 

 ing a too rich or excessive dietary. When used 

 in these conditions, careful attention should be 

 given to the fact, that many of them may be 

 removed without its aid, and that its use is 

 attended with the danger of leading to the 

 acquirement of habits of excessive indulgence. 

 These observations are not intended to refer to 

 the employment of alcohol as a therapeutic agent 

 in the hands of qualified medical men. 



Brandy, derived from the distillation of wine, 

 and of the refuse of the wine-press, consists of alco- 

 hol, water, volatile oil, a minute quantity of acetic, 

 cenanthic, and other ethers, and colouring-matter. 

 It is distinguished from other ardent spirits by its 

 cordial and stomachic properties. Rum, distilled 

 from molasses and sugar-skimmings, possesses a 

 peculiar aroma, due to the presence of butyric 

 ether, and is very similar to brandy in its effects. 

 Gin, obtained from corn-spirit, and flavoured with 

 juniper, sweet flag, &c. is, owing to the oil of 

 juniper it contains, more powerfully diuretic than 

 either brandy or rum. Whisky, also a corn-spirit, 

 agrees in most of its properties with gin, but is 

 less apt to disorder digestion. 



Wine is the general term applied to liquors 

 prepared by the vinous fermentation of the juice 

 of the grape. ' The peculiar qualities of the 

 different kinds of wine depend on several circum- 

 stances ; such as the variety and place of growth 



752 



of the vine from which the wins is prepared ; the 

 time of year when the vintage is collected ; the 

 preparation of the grapes previously to their bein 

 trodden and pressed ; and the various manipula- 

 tions and processes adopted in their fermentation.' 

 Though thus varying, and known by a thousanc 

 names, the general constituents of all wines are- 

 water, alcohol, volatile oil, cenanthic, citric, malic 

 and other ethers ; sugar, gum, tannin, tartrate 

 and bitartrate of potash, acetic acid, extracts 

 and colouring matters, and carbonic acid, in the 

 effervescing varieties. The bouquet of wines is 

 derived from the essential oils and ethers. The 

 amount of alcohol they contain is exceedingly 

 varied : in claret, for example, it seldom exceeds 

 7 or 10 per cent, by volume; while in ports and 

 sherries it ranges from 15 to 25 per cent. As to 

 the dietetic properties of wine, Dr Paris asserts 

 ' that there exists no evidence to prove that the 

 temperate use of good wine, when taken at season- 

 able hours, has ever proved injurious to healthy 

 adults.' Dr Pereira is by no means disposed to 

 question this assertion, qualified as it is ; but 

 maintains, on the other hand, that ' for healthy 

 individuals, wine is an unnecessary article of diet. 

 It may prove/ he continues, ' a valuable restora- 

 tive when the powers of the body and mind have 

 been enfeebled by fatigue ; but, on the other 

 hand, it cannot be denied that the most perfect 

 health is compatible with total abstinence from 

 wine ; and that the habitual employment of it, 

 especially by the indolent and sedentary, is cal- 

 culated in many instances to prove injurious. Dis- 

 orders of the digestive organs and of the brain, 

 gout, gravel, and dropsy, are the maladies most 

 likely to be induced or aggravated by the use of 

 wine.' Wines differ greatly in their properties, 

 according to the proportional amounts of their 

 several ingredients. Besides those referred to, 

 astringent, laxative, and nutrient properties are 

 conferred upon them by the tannin, potash salts, 

 sugar, and extractive matters which enter into 

 their composition. 



Malt liquor is the generic term for all fermented 

 infusions of malt flavoured with the bitter prin- 

 ciple of hops. Normally, they ought to contain 

 alcohol, starch, sugar, dextrine or starch-gum, 

 extractive and bitter matters, fatty, aromatic, and 

 glutinous matters, lactic acid, carbonic acid, salts, 

 and water. They are, however, often largely 

 adulterated molasses and other wash being used 

 for malt ; quassia and nux vomica substituted 

 for hops ; flavours imparted by capsicum, ginger, 

 salt, and coriander ; and intoxicating qualities 

 conferred by cocculus Indicus, tobacco, and 

 opium. Keeping out of view these adulterations, 

 the genuine liquors are fitted by their constitution 

 to quench thirst and act as diluents, and to 

 operate as tonics and stimulants. Their value 

 as nutriment, however, is not great, for even 

 when of good quality, they contain only 9 per 

 cent, of solids, consisting chiefly of sugar and 

 gum. The only drawback to their use in large 

 quantities is the intoxicating effect of their alcohol 

 common beer containing about I per cent, by 

 measure, porter from 4 to 6, and strong ale from 

 6 to 8. 



