THE MOEAL STATUS OF ALCOHOL. 383 



limits of small error, as to the class, if not the exact kind of 

 alcoholic liquid, by which the constitutional disturbance ha< 

 been effected. Dram-drinking gives rise to certain liver dis- 

 turbances ; imparts a wan shrivelled look to the face ; causes 

 a wasting, and, as it may be said, a burning-up, of the whole 

 corporeal tissue. Beer, as already announced, tends to fat- 

 ness ; and is, moreover, not inconsistent with the formation of 

 flesh. Frequently drinkers of beer in excess seem hale and 

 hearty to the inexperienced eye. Often has it been one's lot 

 to have heard that observation made in regard to the Lon- 

 don brewers' draymen. Medical practitioners know better. 

 Experience teaches them that about the very worst class of 

 patients they meet with in practice are men of that com- 

 munity. Brought to the hospital for any trifling injury or 

 illness, they sink alike under the effects of it and of the in- 

 dicated treatment. Strong as they are to look at, brewers' 

 draymen are less tolerant of bleeding almost than children. 

 Their constitution is sapped soddened. They die off like 

 flies. Some of the modified physiological influences effected 

 on alcohol by combination may be inferred from a considera- 

 tion of the chemical nature of it, as learned by experiment. 

 Thus, for example, if a little rectified spirit of wine a liquid 

 which, for all practical purposes, may be considered as alcohol 

 be mingled with the white of egg, the substance is im- 

 mediately coagulated; but the result does not ensue, if for 

 rectified spirit we substitute a mixture of it with water in 

 considerable quantities ; or any of the various mixtures of 

 alcohol with water and colouring and odorous matter, which in 

 the aggregate go to make up the various fermented intoxicat- 

 ing liquors. What happens to the white of egg also happens 

 to the delicate lining or mucous membrane of the stomach. 



The opinion commonly prevails, and it would seem to rest 

 011 good foundation, that the effects of alcohol taken in asso- 

 ciation with carbonic acid are more evanescent than otherwise. 

 The passing quality of inebriation from champagne, sparkling 



