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.