A manual of diet and regimen for physician and patient / by Horace Dobell.

  • Dobell, Horace Benge, 1828-1917.
Date:
1864
Catalogue details

Licence: Public Domain Mark

Credit: A manual of diet and regimen for physician and patient / by Horace Dobell. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

    24/40 (page 24)
    ALCOHOL TABLE. Take in 24 hours ozs. avoirdupois of Absolute Alcohol.*** On the above line is to be stated the quantity by weight of absolute Alcohol to be taken in 24 hours, and in the Table below “Yes especially ” is to be written against the Liquor especially selected as its soiree, i and “ No ” against any that is forbidden. h ± .. The of Absolute Alcohol (spec, gi'av. ‘796 at 68® Fht.), and quantities of Spirituous Liquors. of Solid dissolved, in meastend SPIRITUOUS LIQUORS. Acid and Sugar, see p. 25). This column shows the quantity by measure of each 1 oz. avoir, of Carbon One Imperial Pint contains Quantity per cent. (For Spirituous Liquor which contains 1 oz. avoirtl. of absolute Alcohol. is con- tained in fluid ozs. Alcohol ozs. avoird. Extract, ozs. avoird. Carbon, ozs. avoird. Alcohol Mea- sure. Extract Wdght, Proof Spirit .... Fld.o.z. 2-26 4’3 8*8 4-6 56’o Ardext; Spirits\ Whisky 2-6 S’o 7*6 *I 4*0 48*3 *6 Brandy 27 5'o 7*4 '2 4*0 47*1 t*2 Rum 2-8 5*3 7*1 '2 3*8 45*0 I*I Arrack 3 0 5*8 6*6 ‘I 3*4 41*4 *4 ^Oin 32 5*5 6*3 ‘9 3*6 39‘8 ^■5 Roussillon 6 4 8-6 3*1 1*7 • 2‘Q iq*6 8*0 Sherry 66 IO'2 3*0 1*0 2*0 19*2 4*6 Cape Madeira .... 6-8 II’O 2*9 ‘7 1*8 18*6 3*5 South African Port . 6-8 10'o 2*9 1*1 2*0 18*6 5*6 Port 6-9 10*2 2*9 i*i 2*0 18*5 5*5 Bucellas 73 IT'2 2*7 •9 1*8 17*2 4*4 Marsala 7-5 II‘7 2*6 *9 1*7 i6*g 4*4 1 t East India Madeira . 76 11*3 2*6 1*0 1*7 2*6 i6*5 4*8/ Wines ^ 1 Frontignac .... 9 0 7*8 2*2 3*5 14*0 16* r Champagne . . , , 12 6 ^1*3 1*6 2*3 1*8 10*4 ii*« Hock 13-4 20'4 1*5 •5 I'O 9*5 2T Hungarian Red Vbslau 141 21*2 1*4 *5 ■9 8*9 8-3 25 Burgundy 15 2 23-8 1*3 '4 *8 1*8 Moselle 15 2 23*3 1*3 *4 *8 8*3 2*0 Claret 16 3 23*4 1*2 *5 *8 8*0 2*5 Santerne 19 0 27*2 1*0 *5 *7 6*6 2*3 ^Hnnsrarian TUAiVeNeszmely 190 28-8 1*0 •4 *7 6*6 1*8 Cider • •••••• 640 40*0 *5 *8 •6 3*0 3*7 Ale, Burton, Bass, 84/ . 12-5 9*0 i‘6 3*4 2*2 10*1 i5’7 >> >» » • • 14-2 13*0 1*4' 2*0 1*5 8*9 9*6 „ Pale „ A 60/ . 19 0 17*5 1*0 1*5 i*i 66 7*0 „ India (Gardner, x 54/) 230 28'0 *9 *6 *7 5*5 3*0 _ , (Scotch (Edinburgh) „ Bottled 1 ^ 19 0 13*1 1*0 2*4 1*5 6*6 11*4 M ALT 250 20-5 •8 1*4 1*0 5*0 6*6 Liquors „ “ Eightpenny ” . 22-7 22*2 *9 i*i •9 5*7 5*4 „ Family, 1/ gallon . 24-9 22*0 *8 1*2 •9 5*4 5*7 „ “Fourpenny” . 25-4 23*0 •8 i*i •8 5*2 5*3 Stout, Dublin (bottled) 20-8 i6'7 *9 1*7 1*2 6*1 8*2 ,, London .... 21*5 18*9 *9 1*5 I*I 5*9 6*9 V Porter, London .... 35-6 26-6 •6 •8 3*7 5*6 If a spirituous liquor contains more than one ounce of absolute Alcohol in about ten Ihiicl ounces of Liquid, it should be reduced to this strength before it is drunk, by the addi- tion of water or some other non-spirituous huid. N.B.—Fluid-ounce measures can be obtained at all chemists’ shops.