36 HUMAN PHYSIOLOGY CHAP. 



3. Malt beverages, as beer, porter, and ale, are made 

 from barley, wheat, corn, and rice. The beers contain 

 less alcohol than the wines, the amount varying from 

 two to eight per cent. 



4. The home-made beers, as the root and birch, con- 

 tain from one to three per cent of alcohol. 



5. Spirits or distilled liquors are all produced by a 

 process of distillation and contain a high percentage of 

 alcohol. Whisky, which contains from thirty to sixty 

 per cent of alcohol, is made from rye, corn, potatoes, and 

 other things rich in starch. Brandy contains from 

 fifty to sixty per cent of alcohol and is made chiefly from 

 wines of various kinds. Rum contains from sixty to 

 seventy per cent of alcohol and is made from cane sugar 

 and molasses. The alcohol formed by fermentation has 

 essence of rum added to it. Gin is produced from 

 wines and whiskies by double distillation and is flavored 

 with juniper berries, coriander, almond cake, or various 

 other aromatic substances. 



39. Is Alcohol a Food ? Alcohol is not a food but a 

 poison. We all know the poisonous effect alcohol pro- 

 duces upon the young, even when taken in small quan- 

 tities ; and in large amounts it acts like a narcotic poison 

 that paralyzes the nervous system and has been known 

 to destroy life. You will remember that our definition 

 of foods says, "and without doing any harm in the 

 body," which at once bars out all alcoholic drinks. It 

 is claimed that alcohol may be oxidized in the body, like 

 carbohydrates and fats, and produce heat to keep us 

 warm. While this may be true as is shown by many 



