242 ALCOHOL AS FOOD. 



contain them, as cordials, punch, egg-nogs, and many 

 " tonics." 



We have studied their effects upon some of the most 

 important organs of the body in turn; but in order to fix 

 them more clearly in our minds, let us review the whole 

 subject. 



3. Alcohol as a Food. Foods build tissues; alcohol leads 

 to overgrowth of some tissues, but not to growth of 

 muscle, brain, or gland. Foods supply strength or 

 working power; alcohol stimulates brain and muscle to 

 overwork, and as it nourishes neither, the final result is 

 failure in strength and endurance. Foods maintain 

 animal heat; alcohol makes one feel warm for the mo- 

 ment, but its actual effect on the temperature of the 

 body is to lower it (pp. 96, 97). 



4. Effects of Continued Use of Alcohol on Various Tis- 

 sues and Organs. These may be summed up as follows: 



Connective tissue is so increased in quantity that it 

 crushes and destroys parts which, when present in only 

 healthy amount, it protects (p. 14). 



The muscles have their strength, and their power of 

 keeping a long time at work, lessened (p. 58). They are 

 also made liable to chronic rheumatism (p. 50). 



The skin has its vessels dilated and an excessive amount 

 of blood made to flow to it, causing congestion; and im- 

 pairing that activity of its glands necessary to maintain 

 health (p. 76). 



The digestive organs in general are often diseased in 



3. What is said of alcohol as regards the building of tissues ? As 

 a strengthener and stimulant ? In regard to its effect on the tempera- 

 ture of the body ? 



4. Action of alcohol on connective tissue? On the muscles ? The 



