33G 



ON WINE DRINKING, AND 



mously avoided by arctic travellers, and it is interesting to 

 note that in cold countries, such as Canada, Finland, and- 

 Norway, the amount consumed is very small compared with 

 warmer climates.* In large doses the diminution of tem- 

 perature from lessened oxidation is very marked. 



The question, " Is Wine a Food?" maybe answered by 

 the preceding statements. It undoubtedly prevents waste ; 

 very little loaves the body as alcohol ; this means that it 

 undergoes rapid change, and is therefore a source of energy. 

 Consequently it can take the place of food to some extent 

 in the absence of the latter. Hammond, on insufficient diet, 

 actually gained in weight when ho took wine. In virtue of 

 any directly nourishing properties, wine can never, by any 

 pcssibility, become a food. 



On the tissues generally the effects of wine seem to 

 depend on the alcohol it contains, and on that only. In 

 excess it leads to increase of connective tissue chiefly by 

 direct irritation, partly by diminishing oxidation. 



In investigating its action on the nervous system, we 

 must distinguish (1) its effects on the cranial circulation, 

 (2) on the nerves themselves. 



1. By dilating the arteries of the brain it increases the 

 activity of the nerve centres for a time, especially the 

 rapidity of thought. Sheridan, Hartley Coleridge, Addison, 

 and many other wits are said to have felt this. Theodore 

 Hook could not give his wonderful improvisations, which 

 were " wont to set the table in a roar," either very early or 

 very lalo in the evening; before his faculties were warmed 

 by wiiio and conversation he was unsuccessful. Ijater on, 

 afis ! ho was, I suppose, apt to bo uncertain in his utterance. 



• Franco Iicads the list of wiuo driiiliiiig countrief? with 119-20 litres 

 per head per annum ; in Canada, the annual consumption of alcohol in 

 all forms is ;!-'28 litres per head. 



