932 MODUS OPERANDI OF SPIRITS, 



amount of alcohol they contain, which varies 

 from 50 to 54 per cent, in spirits ; from 1 to 26 

 in wines, and from 4 to 8 per cent, in porter and 

 ale. But that caloric is the active principle in 

 alcohol, would appear from the fact, that when 

 swallowed pure, or even diluted with nearly one 

 half water, as in brandy, gin, and whiskey, it pro- 

 duces a burning sensation in the throat and sto- 

 mach, like so much liquid fire. And it is generally 

 known, that the sudden mixture of alcohol with 

 water, is attended with a considerable elevation 

 of temperature. The same heating influence is 

 produced in the body by aether, ammonia, and 

 other stimulants. 



Liebig maintains that the carbon and hydrogen 

 of spirits, wine, and malt liquors, unite with at- 

 mospheric oxygen within the body, and assist in 

 the generation of animal heat, because, as he 

 says, the expired air, perspiration, and urine, do 

 not contain any trace of alcohol after it has been 

 used. This is doubtless the case when they are 

 taken in small quantities, especially in combina- 

 tion with food. But when taken alone, or in 

 large quantities, they may be always perceived 

 in the breath. They have also been detected in 

 the blood, the ventricles of the brain, and in the 

 excretions, according to Magendie. 



When taken in moderation, there is reason to 

 believe that drinks containing alcohol, augment 

 the process of respiration, by increasing the action 



