some wines, containing precisely the same quantity of alcohol,
intoxicate more speedily than others?"

"The reason," explained the Doctor, "is simply this. We must regard all
wines, even the very wine we are drinking, not as a simple mixture, but
as a compound holding the matter of sugar, mucilaginous, and extractive
principles contained in the grape juice, in intimate combination with
the alcohol. Accordingly, the more quickly the real spirit is set free
from this combination, the more rapidly are intoxicating effects
produced; and this is the reason why wines containing the same quantity
of alcohol have different intoxicating powers. Thus, champagne
intoxicates very quickly. Now this wine contains comparatively only a
small quantity of alcohol; but this escapes from the froth, or bubbles
of carbonic acid gas, as it reaches the surface, carrying along with it
all the aroma which is so agreeable to the taste. The liquor in the
glass then becomes vapid. This has been clearly proved. The froth of
champagne has been collected under a glass bell, and condensed by
surrounding the vessel with ice; the alcohol has then been found
condensed within the glass. The object, therefore, of icing
champagne--or rather, the effect produced by this operation--is to
repress its tendency to effervesce, whereby a smaller quantity of
alcohol is taken with each glass. Wines containing the same quantity of
alcohol accordingly differ in their effects; nay, it is not to the
alcohol only they contain that certain obnoxious effects are to be
attributed, for, as Dr. Paris clearly shows, when they contain an excess
of certain acids, a suppressed fermentation takes place in the stomach
itself, which will cause flatulency and a great variety of unpleasant
symptoms. In fact, a fluid load remains in the stomach, to undergo a
slow and painful form of digestion."

"But, in whatever shape you introduce it," remarked the host, "whether
disguised as wine, or in the form of brandy, whiskey, or gin-and-water,
it matters not--I wish to have a clear idea of the immediate effects of
alcohol upon the living system."

"Well!" said the Doctor, "it can very easily be described. When you
swallow a glass--let us say of brandy-and-water--the stimulating liquid,
upon entering into the stomach, excites the blood-vessels and nerves of
its internal lining coat, which causes an increased flow of blood and
nervous energy to this part. The consequence is, that the internal