1870.] 



Action of Claret on the Human Body. 



85 



wine, to which he was unaccustomed, and the small allowance of water, 

 may have had some effect in deranging his nutrition. It seems, however, 

 fair to conclude that the wine had only an indirect share, if any, in causing 

 this illness and increased elimination, which was manifestly caused by some 

 peculiar morbid state of nutrition. It is noticeable in this case that there 

 was increased elimination of nitrogen (evidently in the form of urea), 

 without any increase in the mean temperature of the body. There was, 

 however, an increase in the temperature at 2, 4, and 6 o'clock, when diges- 

 tion was most active. The gradual loss of weight of the body was very 

 striking. 



The phosphoric acid, chlorine, and free acidity in the urine. 



Days. 



1st day . 

 2nd day . 

 3rd day . 

 4th day . 

 5th day . 

 6th day . 

 7th day . 

 8th day . 

 9th day . 

 10th day. 

 11th day. 

 12th day. 

 13th day. 

 14th day. 

 15th day. 

 16th day. 

 17th day. 

 18th day. 

 19th day. 

 20th day. 

 21st day. 

 22nd day 

 23rd day 

 24th day. 

 25th day. 

 26th day. 

 27th day. 

 28th day. 

 29th day. 

 30th day. 



Phosphoric 

 acid. 



grammes. 



1- 886 



2- 081 

 2-338 

 2-348 

 2-327 

 2-460 

 2-328 

 2-582 

 2-340 

 2-272 

 2-132 

 2 234 

 2-352 

 2-450 

 2-333 

 2-442 

 2-577 

 2-132 

 1-942 



1- 881 



2- 678 

 2-405 

 2-265 

 2-453 

 2-138 

 2-286 

 2-798 

 3040 

 2-722 

 1-182 



VjiILKji. lilt?. 



Free acidity 

 calculated as 

 crystallized 

 oxalic acid. 



grammes. 



grammes. 



7-295 





8-571 





9-045 





9-242 



1-865 



7-011 



1-415 



8-307 



2-192 



6-134 



1-890 



6-688 



1-891 



7-799 



2-538 



7-072 



1-892 



6-467 



1-828 



6-399 



1-885 



5-524 



1-756 



6-658 



1-940 



5403 



1-486 



5-793 



2-709 



5-999 



2-972 



6-498 



2-948 



7-045 



2-182 



6-235 



2-503 



6-276 



2-784 



7-422 



2-457 



6543 



2-782 



7-494 



2-469 



7-713 



2013 



10-763 



1-968 



7-074 



3-339 



7-025 



2-745 



6-170 



2-308 



5-286 



1-489 



The mean quantities are as follows : — 



"^^acTd ° r ^° Chlorine. Free acidity. 



First period (before wine) 2-296 7-708 1-955 



Second period (during wine) 2 247 6-202 2-221 



Third period (after wine) 2 396 7476 2-435 



Red Bordeaux wine, in quantities of 10 and 20 ounces per diem, did not 



