1874.] Influence of Brandy on the Bodily Temperature fyc. 189 



Tracing at 11 A.M. on the same day, 1 hour after 6 fluid ounces of 

 brandy, but with no food for 17 hours. Body at rest. Pulse 58. 

 Respirations 9. 



Tracing at 12.30 on the 21st January, 18 J hours after food. No brandy. 

 To show the effect of fasting. Pulse 48. Eespirations 11. 



The respirations were slightly lessened in number. 



General Conclusions. 



I believe the following conclusions may be drawn from the observa- 

 tions formerly recorded (Proceedings of the Eoyal Society, Nos. 120, 

 123, and 136) and from those now laid before the Eoyal Society. 



1. When brandy in dietetic doses (=2-16 fluid ounces, or 61 cub. 

 centims., of absolute alcohol) was given to a healthy man fasting and at 

 rest, a decided, though slight lowering, of bodily temperature (as judged 

 of by the heat of the rectum) was caused. The amount of lowering was 

 under % a degree of Fahrenheit ; and sometimes even this amount was not 

 perceptible, being probably counteracted by the opposing influence of the 

 heat-producing changes in the body, which cause slight variations of 

 temperature independent of food and movement. The greatest effect 

 was produced from about one to two hours after the alcohol was taken, 

 and the effect was evidently passing off in three hours. 



2. When brandy in dietetic doses was given to a healthy man at rest 

 and in whom the process of digestion was completed, and whose tempe- 

 rature raised by the food was again commencing to fall, a lessening of 

 temperature was also proved, but its amount was not so great ; it could 

 not have been more than 0-35 Fahr., and may have been only 0< 07Fahr. 



3. When alcohol was given with food, with either usual or increased 

 exercise, no effect on temperature was perceptible, even though the 

 alcohol was given in large quantities, viz. from 4 to 8 fluid ounces of 

 absolute alcohol (114 to 227 cub. centims.) in twenty-four hours. It is 

 to be presumed that the amount of heat generated from the food and 

 movement concealed the effect of the alcohol, which would require a more 

 delicate method or longer observations for detection. 



4. In no case did alcohol raise the temperature. 



5. The effect of alcohol on the pulse was uniform in the four men experi- 



