The third class believe that the wisest course is to adopt the pledge “not to use, or offer to others intoxicating drinks as a beverage,” and strictly to adhere, both to the spirit and letter of this pledge, but not to go beyond it. Such think it proper to use wine and brandy in cooking, and occasionally for medicinal purposes, and suppose that the cause of temperance will be best promoted by going no farther. The writer belongs to this last class, and therefore has not deemed it desirable to omit or alter receipts in which wine and brandy are employed for cooking.
It has now become almost universal, in the medical profession, to maintain the principle, that alcoholic drinks, except as medicine, are never needful, but as the general rule, are always injurious. And they consider that those cases where the use of them seems to involve no evil, should be regarded as owing to the fact that a strong constitution, or some peculiarity of temperament, can occasionally resist the evil influence for a certain length of time, just as some persons, by similar causes, are sustained in health in a malaria district.
But none can tell how long a good constitution will resist the baleful operation of alcohol or malaria, nor are these exceptions any argument in favor either of intoxicating drinks or a pestilential atmosphere.
The great abundance of delicious and healthful drinks that are within reach, leaves no excuse for resorting to such as are pernicious. The following receipts furnish a great variety, and many of them are very easily and cheaply obtained.
In regard to effervescing drinks, Dr. Pereira remarks:
“Water charged with carbonic acid forms a cool and refreshing beverage. It acts as a diaphoretic and diuretic (i. e., to promote perspiration and the healthful action of the kidneys), and is a most valuable agent for checking nausea and vomiting. When it contains bicarbonate of soda in solution, it proves antacid, and is a most valuable beverage for persons afflicted with calculi in the bladder.”
The following receipts may be tried in succession, and some among them will suit the taste of every one. Some of the receipts for drinks for the sick are also very fine for common use.
Ginger Beer Powders, and Soda Powders.
Put into blue papers, thirty grains to each paper, of bicarbonate of soda, five grains of powdered ginger, and a drachm of white powdered sugar. Put into white papers, twenty-five grains to each, of powdered tartaric acid.
Put one paper of each kind to half a pint of water. The common soda powders of the shops are like the above, when the sugar and ginger are omitted.