The ritual of temperance, and state hygiene ; contributions towards a rationale in national healthiness.

  • Pattin, H. Cooper.
Date:
[1905]
Catalogue details

Licence: In copyright

Credit: The ritual of temperance, and state hygiene ; contributions towards a rationale in national healthiness. Source: Wellcome Collection.

Provider: This material has been provided by London School of Hygiene & Tropical Medicine Library & Archives Service. The original may be consulted at London School of Hygiene & Tropical Medicine Library & Archives Service.

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    of living. To take it, if a distilled form be used, diluted with many times its bulk of some diluent. To take alcohol at no other time, except by the express direction of a sage doctor. Distilled alcohol is consumed usually in the form of brandy, whiskv, etc. The fermented alcoholic stimulants are beers, wines, ciders, stouts, etc. Apart from their pjreater alcoholic strength, there are grounds for believing that the distilled stimulants, unless they be very old, are more likely to be injurious than the fermented. One ounce of distilled alcoholic stimulant a day is about the average limit in quantity for a reasonably active adult; the equivalent in wines is represented by two glasses of port or Burgundy and three or four glasses of hock, claret, or champagne, or by one pint of beer. The idle and the sedentary should abstain rigorously. The following reflections upon the drinking of wines, etc., may prove of interest. The wine drinker should know that all wines are more or less acid : that, in fact, you cannot procure a wine that is not, in some degree, acid in reaction. The best wines are those which contain the least amount of free acid. In my experience the addition of an alkali, say a pinch of bicarbonate of soda, sets up effer- vescence in every sort of wine. The natural acidity of wines is due chiefly to the presence of tartaric and tannic acids, and to acid salts. It is claimed, and justly, that the various acids and acid salts give
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