EFFECTS OF ALCOHOL. 179 



Many well-meaning persons use the various preparations 

 called " root beers," perhaps without realizing that most, if 

 not all, contain yeast, and in their preparation undergo fer- 

 mentation, producing alcohol, though not ordinarily in large 

 amounts. By giving such drinks (often called " temperance 

 drinks ") to children, an appetite for alcohol may be cultivated 

 and the beginning of a terrible habit made. (And it may be 

 well here to note the real meaning of the word habit, that 

 which holds us.) 



Nor is it advisable to keep cider about a house where there 

 are children. " It is perfectly sweet," you say. Yes, but 

 unless it is all soon consumed it will ferment. It is unwise, 

 to say the least, to put temptation in the way of those whose 

 habits are not formed. 



ALCOHOL IN THE BODY. 



[GRAHAM LUSK, Ph.D., Professor of Physiology in the Yale Medical School, from 

 the chapter on "The Chemistry of the Animal Body," in HowelPs American 

 Text-Book of Physiology.} 



" Alcohol in the stomach at first prevents the gelatinization 

 necessary in proteid for peptic digestion ; but this difficulty is 

 of no great moment, because the absorption of alcohol is rapid 

 and complete. It makes the mucous membrane hyperemic, 

 promotes the absorption of accompanying substances (sugar, 

 peptone, potassium iodide), and stimulates the flow of gastric 

 juice. In this matter it acts as do other condiments (salt, 

 pepper, mustard, peppermint), but if there be too great an 

 irritation of the mucous membrane there is less activity (dys- 

 pepsia). The rapid absorption gives to alcohol its quick re- 

 cuperative effect after collapse, and its value in administering 

 drugs, especially antidotes. Alcoholic beverages, combining 

 alcohol and flavor, promote gastric digestion and absorption, but 

 often stimulate the appetite in excess of normal requirement. 



