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alcohol as a definite food, and in part through its remark- 

 able effect in force production. The latter is due to its 

 own direct combustion, by which in chronic diseases and 

 in critical, acute, and exhausting affections it spares that 

 of the tissues of the body. 



" Although alcohol is such a strong force producer and 

 heat generator, its effect in this direction is very soon 

 counterbalanced by its stronger influence in lowering the 

 general tone of the nervous system, and in producing 

 positive degeneration in the tissues. In the condition of 

 health more food is usually eaten and more force is devel- 

 oped than is actually necessary for the body, and there is 

 constantly a reserve supply of energy on hand which may 

 be utilized for any extraordinary exertion, and hence the 

 constant use of alcohol as a food or stimulant in health is 

 both unnecessary and unadvisable. When alcohol is con- 

 sumed in health in addition to a normal or excessive quan- 

 tity of solid food, by its more ready combustion it prevents 

 the complete oxidation of the latter, and favors the accy 

 mulation of suboxidized waste products, which are always 

 harmful in the system. Excesses in eating are thus doubly 

 aggravated by the effects of alcohol. It is the almost uni- 

 versal testimony of army surgeons, and the experience of 

 those who, like Greely, Stanley, and others, have led long 

 and perilous exploring expeditions involving great fatigue 

 and unusual endurance, that muscular overwork and cli- 

 matic hardships are much better endured if alcohol is 

 entirely abstained from. 



" It has always been found in armies that when good 

 food was at hand the issue of alcohol with the regular 

 ration produced an increased percentage of sick days and 

 of incapacity for work. Colonel Alfred A. Woodhull, 

 surgeon United States army, writes me in regard to this 



