CONSUMPTION OF ALCOHOL. 61 



other accompanying and resulting effects of alcohol so apparent to all 

 who are not interested observers. 



ddutleratiuM are causes, too, of still more alarming evils, if possi- 

 ble. In view of these, in beer drank, as we have mentioned, in such 

 immense quantities in England, it has been said by British writers 

 that the taste of the people generally is so vitiated by the adulter- 

 ated ; in fact poisonous beer, ale and porter, that even if the brewers were 

 all honest, they would not find customers for their purer liquors." 



Consumption of alcoholic spirits Something of this will have been 

 seen, but the amount shipped from one port in Spain, Barcelona, in the 

 form of wine and brandy, affords one of the elements of estimates we 

 propose to add. These exports were to Cuba 12,000 pipes of wine and 

 3,000 pipes of brandy ; to South America 16,000 pipes of wine and 

 6,000 pipes of brandy ; to the North of Europe 2,000 pipes of wine and 

 2,000 pipes of brandy total, 60,000 hogsheads, or 3,780,000 gallons of 

 wine and 22,000 hogsheads, or 1,638,000 gallons of brandy grand 

 total, 5,418,000 gallons. Calculating a pipe of brandy in every three 

 pipes of wine, there was 46,000 hogsheads, or 2,898,000 gallons of 

 brandy. 



To the large amount of brandy for the English and American mar- 

 kets, drugs of various kinds are almost always added ; and after they 

 are received they are still more and still worse adulterated. The ac- 

 counts of these adulterations, both here and at the places where the 

 wines are made, are revolting. 01 Champaigne it is said that not one 

 in one hundred of the bottles drank, here or in England, come from 

 Champaigne. It is therefore confidently asserted, in comparing the 

 wine and grog drinkers, that the advantage, so far as health and lon- 

 gevity are concerned, is in favor of the grog drinker. 



Intoxicating liquors in France are chiefly wines, brandy, beer and 

 cider. These, in 1830, were in gallons respectively as follows Wine 

 611,466,000 ; Cider 234,121,000; Beer 124,000,000; Brandy from wine, 

 &c., 15,074,000 ; Brandy from cider, cherries, potatoes and grain 2,- 



890,000 total, 987,551,800 gallons ! The amount exported, however, 



is large. It is now estimated that there is annually made in France 

 141 million galls, of brandy. The quantity of intoxicating drinks con- 

 sumed there has been estimated in the proportion of 32 galls, for each 

 of 32,500,000 persons the population of 1830. 



The amount of beer in France is also enormous. The excise duties 

 on beer alone in 1824 were $1,800,000. The use and manufacture of 

 beer and cider are chiefly in the north of France. The amount of al- 

 cohol in Burgundy wines is estimated at from 8 to 10 per cent., and by 

 Brande at 11 to 16, and Champaigne at from 12 to 14 per cent. ; Claret 

 at 15, and the common country wines from 4 to 5, and cider at from 7 

 to 9 ; strong beer (which forms four-fifths of the malt liquors made in 

 France) 5 to 8, and Brandy 50 per cent., so that the sum total of the 

 6 



