The Republican. [volume] (Oakland, Md.) 1877-current, 1900-04-05
DOES WINE MAKE BLOOD?
Conclusive Arguments Which Show
That 1t Does Not Aid
the Process.

the Process.
Wine is simply a mixture of alcohol
and water, with some flavoring SUBJ
stance added. The proportion of alco-
hol is sometimes as low as or per
cent, and again as high as 20 per cent.
Can blood be made from alcohol?
This is a very important question, and
one on which there is great diversity
of opinion. Paracelsus first made use
of pure alcohol for the preparation of
his elixir vitae. Thousands of physi-
clans to-day recommend that mothers,
invalids and other feeble persons. drink
wine and beer, with the idea that these
liquors make blood. Perhaps this no.
ton grew out of the similarity in color
of wine and blood; at any rate it is the
red wines that are largely consumed.
for this purpose.
But wine cannot make blood; wine
interferes with the blood-making
process. To be converted into blood,
substance must contain some of the
properties of blood. Wine does not re-
semble blood; it is diluted alcohol.
Henceit cannot be converted into some
thing so radically different from itself
as blood is.
Blood is just as much flesh as any
other part of the body; it is living It's
sue; it is liquid tissue; it is a liquid
flesh; it is a vitalized flesh, and as
much alive as the brain or nerve.
=
cannot be changed into blood. Moth
ing but good food-fruits, grains and
musician make pure blood. These
foods become blood through digestion
Let us test it. Suppose a man eats
bread, apples and potatoes one day
and the next day you examine him;
you find none of these substances
They have been dissolved, converted
into blood and organized into tissue
On the other hand, if you should dissect
this man, and discover bread, apples
and potatoes in his muscles, you would
rightly conclude that the food had not
made blood and tissue.
This is precisely what happens when
alcohol is taken into the system. Elk.
aminations of men who have drunk
alcohol have revealed the liquor in the
brain, liver and muscles; indeed the
whole body was saturated with alec.
hol as sponge with water. The poi
son has been detected in the perspira.
| ton and in the secretions of the kid
neys. BY distilling the breath of such
| persons it has been possible to obtain
| the alcohol again. So alcohol does
not make blood and tissue.
Another natural question is: Can il
be used in any other way for the bene
fit of the body? Investigations have
answered this in the negative. We have
devised an instrument by which we car
determine just how long it takes mar
to see, and experiments have shown
that it takes person longer to see the
letter A, for instance, after taking alco
hol than before. Not only does alcoho
render a mans sight less keen, but il
retards all his sensibilities.
| We have eperimented to find out the
effect of liquor on digestion, by giving
n young man test breakfast to which
four ounces of simple claret of wine
had been added. AS consequence hi.
record was down in the "hypo" terri
tory. Then he was given two ounces o
brandy with his test breakfast. anC
the record showed almost apepsia, OF
no digestion whatever. This agree,
with the experiments of Sir William
Roberts, an eminent English physiolo
gist. He put food into test tube ant
added little hydrochloric acid an'
pepsin, making an artificial gastric
Jdice. Next he tried alcohol with tn,
test breakfast, also tea and coffee anC
various allied substances. His con
clusion was that alcohol certainly doe
interfere with igestion.-Good Health