replace the substance destroyed by the burning.  “To the child of nature all hurtful things are repulsive, all beautiful things attractive,” As to flesh formers, it had been noted that all foods useful in repairing bodily waste contain the element nitrogen.  Alcohol contains no nitrogen, and so could not be classed among body builders.  The chief body warmer is sugar.  Alcohol being a product of sugar, people were all misled for years into thinking that it does in some kind and degree feed the system.  The mistake was easy, since after taking alcohol there is a temporary increase in vivacity of mind and manner and in surface temperature, and a lessened requirement for regular foods.  These opinions had been tested in the light of truth and proved erroneous.  Axel Gustafson, in his Foundation of Death, considers this subject at length.  As early as 1840 French physicians discovered that alcohol actually reduced the temperature of the body.  Prominent German and English medical men soon confirmed the statement, and in 1850, Dr. N. S. Davis of Chicago, the founder of the American Medical Association, in speaking of a number of observations during the active period of digestion after ordinary food, whether nitrogenous or carbonaceous, the temperature of the body is always increased, but after taking alcohol, in either the form of the fermented or the distilled drinks, it begins to fall within half an hour and continues to decrease for from two to three hours.  The extent and duration of the reduction was in direct proportion to the amount of alcohol taken.”  The most prominent physicians in Austria, Italy, Switzerland, Scandinavia and Russia reached similar conclusions shortly after this.  In explorations in the Arctic regions where the cold is intense, no alcoholic drinks are permitted.  Dr. Nansen, the great Norwegian, attributes the fatalities of the Greely expedition to the use of liquor, and this is the only expedition of recent years which permitted the use of alcoholic drinks.  As a matter of fact it was long ago proved that “Alcohol does not warm nor cool a person, but only destroys the sensation and decreases the vitality.”  Superficial observers, however, have upheld the use of alcohol as a food, saying, “See how fleshy it makes people.”  Well, healthy fat is not always an advantage, but beer drinkers’ fat is not the genuine article.  Healthy fat represents a stock of body warming food laid up for a time of need and is formed only in health.  The “fat” usually exhibited by beer drinkers is not a fat at all; oil is not its chief factor.  It consists of particles of partly digested flesh forming food which the system required, but which it was unable to assimilate owing to the presence in the body of the alcohol which the beer contained.  This sort of fat instead of indicating health points to disease.  This general teaching as to the worthlessness of alcohol as a food had been set forth by the leaders in medical profession, and accepted largely by the