OF FOODS UPON THE RESPIEATION. 
729 
Port fFm^.-April 29 (4 exps.), Plate XXXVI. fig. 54. The wine was exceedingly 
fine and old, and the vapour was inspired during 10 minutes, on four occasions, within 
70 minutes. The carbonic acid was reduced on the average -53 gr. in myself, and 
•42 gr. m Mr. Moul per minute, with maxima of decrease of -87 gr. and *68 gr. per 
minute respectively. The maximum decrease in the inspired air was 66 cubic inches 
m myself, and 36 cubic inches in Mr. Moul per minute. The rate of respiration was 
increased in Mr. Moul, but it was ultimately decreased in myself. A moderately pun- 
gent sensation was perceived in the pharynx, and particularly when the wine was shaken. 
4he loss in weight was 40 grs., and the spec. grav. increased from 1-004 to 1-006. 
Sherry IFm^.— December 16. The bouquet was good but not persistent, and it pro- 
duced but little effect upon the throat. The effect of my inhaling it during 10 minutes 
was to reduce the carbonic acid -12 gr., and the air 8 cubic inches per minute. The 
vapour exhaled was increased from 3 grs. to 3-66 grs. per minute (-707 gr. to -88 to 
100 cubic inches). 
AAo/io/.— March 30. Spt. Vini, inhaled 15 minutes, caused during the last 5 minutes 
a decrease in the carbonic acid of -34 gr., and in the air of 11 cubic inches per minute. 
The quantity of vapour exhaled was increased from 3-22 grs. to 4-04 grs. per minute 
(•755 gr. to -973 gr. to 100 cubic inches). On another occasion (December 6), the alcohol 
being inhaled during 10 minutes, there was no variation either in the carbonic acid or 
air, and the vapour exhaled was increased from 3*3 grs. to 3-9 grs. per minute (-78 gr. 
to -91 gr. to 100 cubic inches). The alcohol lost 21 grs. in weight. In both experi- 
ments the pulse became fuller. 
Sm (^nzf?6-A).— December 13. Inhalation of gin during 10 minutes caused a decrease 
in the carbonic acid of -5 gr. per minute, whilst there was an increase in the volume of 
air inspired of 18 cubic inches per minute. The vapour exhaled was increased from 
b grs. per minute to 3-51 grs. per minute (-746 gr. to -835 gr. to 100 cubic inches). 
December 4, December 13. Rum, inhaled during 10 minutes on one occasion, 
and 15 minutes on another, gave a decrease in carbonic acid of -56 gr. and -12 gr., and 
m air an increase of 12 cubic inches per minute. The pulse became much fuller. The 
vapour exhaled increased from 3-24 grs. to 3-89 grs. per minute (-799 gr. and -962 gr. to 
100 cubic inches), and from 3-12 grs. to 4-4 grs. per minute (-699 gr. to -943 gr. to 100 
cubic inches). In the first experiment the rum lost 17 grs. in weight in ten minutes. 
I now proceed to describe the effect of ale and porter. 
Stout .— 7 (-7 exps.), Plate XXXVI. fig. 55. 10 oz. of good stout gave to myself 
and Mr. Moul an average increase in the carbonic acid of -83 gr. and -81 gr., and maxima 
of 1-56 gr. and 1-02 gr. respectively per minute. The air was increased 41 cubic inches 
and 46 cubic inches per minute. The rate of respiration was a little increased, and varied 
somewhat in myself, whilst it fell in Mr. Moul. The rate of pulsation was increased 
and 7 per minute. Ihe depth of inspiration was increased 1'6 cubic inch. On another 
occasion. May 11 (6 exps.), the maximum increase in carbonic acid was 1-16 gr. and *98 si 
MDCCCLIX. c; <=> 8 • 
