is uncalled for, and can only be deleterious. Beverages containing this
poison are more or less deleterious to healthy persons, according to the
amount of it which they contain.

These liquors are frequently adulterated, and this increases their
injurious effects. The ingenuity of man has been taxed to increase their
intoxicating properties; to heighten the color and flavor, to create
pungency and thirst; and to revive old beer. To increase the
intoxicating power, tobacco or the seeds of the Cocculus indicus are
added; to heighten the color and flavor, burnt sugar, liquorice, or
treacle, quassia, or strychnine, coriander, and caraway seeds are
employed; to increase the pungency, cayenne pepper or common salt is
added; to revive old beer, or ale, it is shaken up with green vitriol or
sulphate of iron, or with alum and common salt.

FERMENTED LIQUORS. These are cider and wine. Cider contains alcohol to
the amount of from five to ten per cent., saccharine matter, lactic
acid, and other substances. New cider may be drunk in large quantities
without inducing intoxication, but old cider is quite as intoxicating as
ale or porter.

The composition of wine is very complex, the peculiar qualities which
characterize the different varieties cannot be ascertained by chemical
analysis. Wine is a solution of alcohol in water, combined with various
constituents of the grape. The amount of alcohol in wines ranges from
six to forty per cent. As beverages, these are open to the same
objections as those manufactured from malt. As a medicine, wine is a
useful remedy. Concerning its use in this capacity, Prof. Liebig says:
"Wine is a restorative. As a means of refreshment when the powers of
life are exhausted--as a means of compensation where a misappropriation