tobacco or the seeds of the Cocculus indicus are
added; to heighten the color and flavor, burnt sugar, liquorice, or
treacle, quassia, or strychnine, coriander, and caraway seeds are
employed; to increase the pungency, cayenne pepper or common salt is
added; to revive old beer, or ale, it is shaken up with green vitriol or
sulphate of iron, or with alum and common salt.

FERMENTED LIQUORS. These are cider and wine. Cider contains alcohol to
the amount of from five to ten per cent., saccharine matter, lactic
acid, and other substances. New cider may be drunk in large quantities
without inducing intoxication, but old cider is quite as intoxicating as
ale or porter.

The composition of wine is very complex, the peculiar qualities which
characterize the different varieties cannot be ascertained by chemical
analysis. Wine is a solution of alcohol in water, combined with various
constituents of the grape. The amount of alcohol in wines ranges from
six to forty per cent. As beverages, these are open to the same
objections as those manufactured from malt. As a medicine, wine is a
useful remedy. Concerning its use in this capacity, Prof. Liebig says:
"Wine is a restorative. As a means of refreshment when the powers of
life are exhausted--as a means of compensation where a misappropriation
occurs in nutrition, and as a means of protection against transient
organic disturbances, it is surpassed by no product of nature or art."
That an article is useful in medicine, however, is no reason why it
should be used as a beverage by those in health. It is rather an
argument against such a practice. For it is generally true that the
drugs used to restore the diseased system to health, are pernicious or
poisonous to it when in a normal condition.

DISTILLED LIQUORS. These are whiskey, brandy, and the kindred
productions of the still. Whiskey is a solution of alcohol in water,
mixed with various other principles which impart to it peculiar physical
properties. The amount of alcohol which it contains varies from
forty-eight to fifty-six per cent. Old whiskey is more highly prized
than the more recent product of the still, from the fact that when kept
for some years certain volatile oils are generated which, impart to it a
mellowness of flavor.

Brandy is a solution of alcohol in water, together with various other
substances. It contains from fifty to fifty-six per cent. of alcohol.
Pure brandy is distilled from wine, 1,000 gallons of win