Grappling with the Monster | Page 5

in the general affairs of life, are often so blind, or infatuated here, as to affirm that this substance, alcohol, which they use under the various forms of wine, brandy, whisky, gin, ale or beer, is not only harmless, when taken in moderation--each being his own judge as to what "moderation" means--but actually useful and nutritious!
Until within the last fifteen or twenty years, a large proportion of the medical profession not only favored this view, but made constant prescription of alcohol in one form or another, the sad results of which too often made their appearance in exacerbations of disease, or in the formation of intemperate habits among their patients. Since then, the chemist and the physiologist have subjected alcohol to the most rigid tests, carried on often for years, and with a faithfulness that could not be satisfied with guess work, or inference, or hasty conclusion.
ALCOHOL NOT A FOOD AND OF DOUBTFUL USE AS A MEDICINE.
As a result of these carefully-conducted and long-continued examinations and experiments, the medical profession stands to-day almost as a unit against alcohol; and makes solemn public declaration to the people that it "is not shown to have a definite food value by any of the usual methods of chemical analysis or physiological investigations;" and that as a medicine its range is very limited, admitting often of a substitute, and that it should never be taken unless prescribed by a physician.
Reports of these investigations to which we have referred have appeared, from time to time, in the medical journals of Europe and America, and their results are now embodied in many of the standard and most reliable treatises and text-books of the medical profession.
In this chapter we shall endeavor to give our readers a description of the changes and deteriorations which take place in the blood, nerves, membranes, tissues and organs, in consequence of the continued introduction of alcohol into the human body; and in doing so, we shall quote freely from medical writers, in order that our readers may have the testimony before them in its directest form, and so be able to judge for themselves as to its value.
DIGESTION.
And here, in order to give those who are not familiar with, the process of digestion, a clear idea of that important operation, and the effect produced when alcohol is taken with food, we quote from the lecture of an English physician, Dr. Henry Monroe, on "The Physiological Action of Alcohol." He says:
"Every kind of substance employed by man as food consists of sugar, starch, oil and glutinous matters, mingled together in various proportions; these are designed for the support of the animal frame. The glutinous principles of food--_fibrine, albumen_ and _casein_--are employed to build up the structure; while the _oil, starch_ and sugar are chiefly used to generate heat in the body.
"The first step of the digestive process is the breaking up of the food in the mouth by means of the jaws and teeth. On this being done, the saliva, a viscid liquor, is poured into the mouth from the salivary glands, and as it mixes with the food, it performs a very important part in the operation of digestion, rendering the starch of the food soluble, and gradually changing it into a sort of sugar, after which the other principles become more miscible with it. Nearly a pint of saliva is furnished every twenty-four hours for the use of an adult. When the food has been masticated and mixed with the saliva, it is then passed into the stomach, where it is acted upon by a juice secreted by the filaments of that organ, and poured into the stomach in large quantities whenever food comes in contact with its mucous coats. It consists of a dilute acid known to the chemists as hydrochloric acid, composed of hydrogen and chlorine, united together in certain definite proportions. The gastric juice contains, also, a peculiar organic-ferment or decomposing substance, containing nitrogen--something of the nature of yeast--termed pepsine, which is easily soluble in the acid just named. That gastric juice acts as a simple chemical solvent, is proved by the fact that, after death, it has been known to dissolve the stomach itself."
ALCOHOL RETARDS DIGESTION.
"It is an error to suppose that, after a good dinner, a glass of spirits or beer assists digestion; or that any liquor containing alcohol--even bitter beer--can in any way assist digestion. Mix some bread and meat with gastric juice; place them in a phial, and keep that phial in a sand-bath at the slow heat of 98 degrees, occasionally shaking briskly the contents to imitate the motion of the stomach; you will find, after six or eight hours, the whole contents blended into one pultaceous mass. If to another phial of food and gastric juice, treated in the same way, I