3 8 2 S TIM UL A NTS IN FE VER. 



by different stomachs as regards the reception of 

 alcohol. Some persons like, and can take without 

 suffering, any form of alcohol. With others beer and 

 malt liquors agree well better than wine or spirits. 

 A certain number can even take porter, but not ale, or 

 vice versa. With some dry sherry is the only wine 

 that will agree. Port wine suits others ; while not a 

 few prefer, or can only take without suffering from 

 derangement of the digestive organs, certain hocks or 

 clarets, or perry or cider. Brandy or whisky diluted 

 will often agree when every other kind of alcoholic 

 drink fails ; but even pure rectified spirit properly 

 diluted will not ahvays be absorbed by the stomach 

 without exciting discomfort and favouring the develop- 

 ment of unpleasant gases, with certain organic acids, 

 among which butyric, acetic, and valerianic are found. 

 No one has yet been able to give any satisfactory 

 explanation of the fact that a little wine will occasion 

 in some stomachs the greatest disturbance. Within a 

 few minutes, not only is the process of digestion 

 stopped, but there is pain, and an unpleasant feeling 

 of nausea, not unfrequently accompanied by an actual 

 desire to vomit. In other persons a glass of wine will 

 occasion no inconvenience at the time, but may lead, 

 in the course of from twelve to twenty-four hours, to 

 the development of that unpleasant collection of 

 symptoms which constitutes what is often termed a 

 " bilious attack." Vomiting, purgation, and free 

 diuresis afford relief; but sometimes the disturbance 



