CHAPTER XI. ALCOHOL. ALCOHOL, CH,OH (ethyl alcohol), is obtained by the fermentation of sugar. It must be considered as a food, as it is so completely oxidized in the body, only ten per cent passing out of the system. The question of its use is a moral one, and in health it is entirely unnecessary. It does not enable a man to do more mental or physical work, and the higher sensibilities are not assisted. Armies and athletes always avoid its consumption. High proof alcohol, as sold, contains ninety-five per cent of alcohol; while absolute alcohol contains ninety-nine per cent. Alcoholic beverages are divided into When an extra quantity of alcohol is added, liquors are said to be fortified. Distilled liquors are responsible for nine-tenths of the evil results of intemperance. The new and raw ones are the most harmful, for they contain a considerable quantity of fusel-oil, a poisonous natural product difficult to eliminate. This diminishes with age, when they mellow and improve in flavor. Alcohol is used in the sick-room for bathing purposes, and is usually diluted with water. Its local effect is that of an irritant. Alcoholic beverages produce: 1. Cheer and good fellowship. 3. Loss of self-control and judgment. 4. Loss of control of muscular movements. 5. Stupor. 6. Depression. The physiological effects of alcohol are as yet incompletely understood. Its effect on the respiratory system is very slight, and on the circulatory system very doubtful; but it is given for the purpose of stimulating heart action. If given in small quantities it assists gastric digestion; in moderate quantities, it retards the flow of gastric juice; and in large quantities albumen is precipitated. Its effect on metabolism is that of partially paralyzing the cells, thus causing them to lose some of their power to break down proteids, carbohydrates, and fats. Effects produced by the habitual use of alcoholic beverages: 1. Throat becomes husky. 4. Fatty degeneration of the liver and hardening of 5. Thickening of the walls of the arteries, especially the artery that supplies the heart. The heart, being improperly nourished, gives out, and heart failure is the result. 6. Apoplexy. It should be left to the physician to dictate the kind, quantity, and frequency of administering alcoholic beverages. One kind is often given to advantage, while several might disturb digestion. They are preferably given before or at the time of meals. When taken between meals they should be accompanied by a biscuit or cracker. Conditions which justify their Use. 1. When the pulse is persistently weak. 4. When there is tremor or low delirium. 5. When the digestive system fails to do its work. 6. When the aged are feeble or exhausted. 7. Cases of shock or accident. The use of alcoholic beverages in some diseases seems almost imperative. Lives, without doubt, have been saved by the use of champagne. In fevers it is often given to produce depression, which results in sleep. In this way much strength is saved for the critical crisis. Brandy and red wines are given in cases of diarrhoea on account of the tannic acid they contain, which acts as an astringent. Erysipelas seems to be one of the diseases which calls for large quantities of alcohol. From eighteen to twenty ounces of brandy or whiskey may be administered daily without producing any intoxicating effects. Diabetes also demands the use of alcoholic stimulants. Brandy is the liquor generally preferred, as it assists in the digestion of fats. Pneumonia in feeble or elderly subjects calls for alcoholic stimulants; while in cases of diphtheria patients are often saved by their early and energetic use. Many malt extracts and malted foods have been placed upon the market, some of which contain a minimum quantity of alcohol; but they are principally valuable for the diastase they contain, which aids in the digestion of carbohydrates. The value of the patent spring medicines usually lies in the alcohol which they contain. Their stimulating effects lead many to believe that they are receiving permanent help rather than a temporary support. By analysis many have been found to contain as much alcohol as is present in sherry wine; while in others the per cent is greatly in advance. Would it not be wise to consult a physician rather than experiment along lines where danger is so imminent? A CHAPTER XII. BEVERAGES. BEVERAGE is any drink. Water, the chief one of them all, is Nature's beverage. Almost all of the beverages have but little nutritive value (exception must be made, however, to egg-nogs, cocoa, chocolate, etc.); nevertheless their use in health as well as in disease should be carefully considered. When abstinence from solid or semi-solid food is necessary for a short time, a liquid diet must furnish the nourishment. Starchy beverages include toast, rice, and barley water. Rice and barley water are given to reduce a laxative condition of the bowels, and are often used alternately. Rice water is soothing to the whole alimentary canal. Toast water is given in extreme cases of nausea. Fruit beverages are cooling, refreshing, slightly stimulating, and are valuable for the salts, acids, and sugar they contain. They are frequently employed when high temperature is present. Lemons and oranges are most used in the making of fruit beverages on account of their cheapness and popularity. Raspberries, strawberries, pineapples, currants, grapes, and tamarinds are used less frequently. As all fruits contain one or more acids, a physician should be consulted as to the kind to be given in individual cases. Pineapple contains a ferment which digests proteids. Wine whey is slightly stimulating, and is often retained in severe gastric troubles. For a limited period it may be used successfully for debilitated infants with weak digestion. It stimulates the digestive ferments to such an extent that there may be a gradual return to a regular |