, 1879-01-26

easily renared by rood food, ind especially b5
milk while the taste, especially for sweet ol
| luscious wine. Is very easily oe'e4opeu' !as is
| young should be total absta'ners, even from lne
| beer which many parents and schonltna6ters
think so essential to hculth, Its place being most
| bcneucjally supplied BY milk or good neat-food.
The non-injurious effect Of alcohol III modera-
| tion being once admitted The question at once
arises, What is moderation: IL IS c!car anat tue
! answer must vary with every constitution, and,
| indeed, With temporary occupations,-a man
when engaged in bard work, such, for example,
Us hunting, being much less Liable to injury
from alcohol than when compelled to remain
sedcutarr,-and SIR James Paget refuses for This
! reason to lay down any exact rule. He says:
'tBut some will say, What is this moderation! i!
How may VIC define it? Let those who thus
ask try to define. to the satisfaction Of any, ten
persons, what, under all circumstances, and 10
ing Of jewels, in bunting, or the language Of
controversy" DR.. Radcliffe, too, is opposed,
as re take it, to rule; and DR.. Garrou allows
that rule is difficult; but still there is very
remarkable concelsus OF opinion, even as guam
titles. All who mention the subject object to
spirits, except as medicine. some because OF tile
temptation to excess they involve, and others
because the irritant action Of alcohol is one of
its evils, and is found to vary with the coucen-
tration OF the stimuant. All who mention the
ished, though not removed, BY dilution; and all
arc hostile to the use OF port. sherry.
Madeira, Marsala, or any Of the fortified
wines: though onc-greatly, We confess, to our
surprise-classes British wines among the
lighter drinks, saving which must be the re-
suit of very exceptional experience,-the Brit
ish wines, rs sold, with the exception OF Or
ange-wine, being often injurious compounds of
sugar, water, inferior brandy, And some tlnct-
ure intending to give favor, Even Dr.. Rad
clifIe, who Of all is perhaps most tenent 10 the
wlne-drinkcr, is strong upon this point. He
says:
AS to the choice OF fernentcd drinks. all that
can do noE is 10 give cou two ar three very paid
nin.s peexn exe may eay Inat M5
email beer, and cider and perry, are to be prefor-
red to water with . little whisky or some other
branded wines which have SO long found favor in
this country. Indeed as to these strong branded
wines, hope the day will soon come-and the
brandy, or some moro evil spirit, diluted with
wine, rather than the honest and comparatively in
growing conntres.-as, for instance. Petit Bor-
teaux, in France. or, better still, vim du pays
like that wh'ch had the good luck tt drink few
reason they ought to to banshod from the table.
Nor can make any exception even in favor OF dry
cherry for what IL this, in too n1any. cases, but
compound made up of water and the worst and
rawest kind of whisky, called 'si1ent splrtt. and
certain iaueurs eoncocted in the chemists abora-
Tory compound which, if not altogether un-
Hamburg: hope, TOO, that the day is not far off
when there will be more sympathy with Prince
1lal's liking for the poor creature small beer
than with Falstars craving for strong sack,
all strong malt liquors will have gone much out
Of fashion as strong wines"
All prefer light French or Rhcuish wine, and, ]
rs rule, give thrce or four "glasscs u as the |
best arbitrary rule OF llnttation all are in favor
Of drinking only with the late dinner and only |
once day, and majority uppcar to regard wine |
and beer, strength for strength, as equally un |
obectionablc,-an opinion, however, from which |
DIR. Garrod dissents, hc laying it down as prin- |
ciple that malt liquor is not good for the old. |
The middle-aged, or the sedentary. DR.. Garrod |
As to quantities, aud he lays down rules which
may be Of the highest value to our readers. An |
ounce of pure alcohol, the twentieth pnrt Of an
imperial pint, is in his Judgment the daily guam
tity which. at all ereuts, can be shown to pro-
luce no appreciable injury, AMI ie gives tile fol-
ion of alcohol in different wines. It
must be remembered that two tablespoonful, |
measured III a chemists measuring-glnss, is the
equivalent OF the fluid ounce: ''ln brandy, an
'unce of pure alcohol is contained in Two ounces
md quarter of ti,at spirit; inwhisky and rum, |
he same proportion holds good, assuming these |
o be about ten degrees under Excise proof.
1in is usually weaker In port VINE, one in
lbout five to six ounces; and the same holds
rood with regard to the different kinds of sher-
v, also Madeira and sarsala. III champagne
INC in ten, as also in Burgundy: and in Bor-
leaux {claret) about one in twelve. In strong
lies (3urton), one in twelve. in pale aes, one
Il sixteen. In porter, one in twenty-five; in
tout, one in sixteen. These numbers are to be
considered as approximations only, as differ
malt liquors Of the same name" It follows
hat the man Tho takes an imperial pint, or
Of customary bottle, takes too
much, i'll these proportions: