Similar things are admitted concerning the various kinds of spirituous and malt liquors. Chemistry seems to agree with the temperance society, that wine, beer, brandy, gin, whiskey, and rum are alcohol and water, mixed in different proportions, and with some slight differences of flavoring and coloring matter. In all these drinks, teetotalers maintain, alcohol is power, the other ingredients being mere dilution and flavoring. Wine, they assure us, is alcohol and water flavored with grapes; beer is alcohol and water flavored with malt and hops; Bourbon whiskey is alcohol and water flavored with corn. These things they assert, and the great chemists do not enable us drinkers of those seductive liquids to deny it. On the contrary, chemical analysis, so far as it has gone, supports the teetotal view of the matter.
What does a glass of wine do to us when we have swallowed it?
We should naturally look to physicians for an answer to such a question; but the great lights of the profession—men of the rank of Astley Cooper, Brodie, Abernethy, Holmes—all assure the public, that no man of them knows, and no man has ever known, how medicinal substances work in the system, and why they produce the effects they do. Even of a substance so common as Peruvian bark, no one knows why and how it acts as a tonic; nor is there any certainty of its being a benefit to mankind. There is no science of medicine. The "Red Lane" of the children leads to a region which is still mysterious and unknown; for when the eye can explore its recesses, a change has occurred in it, which is also mysterious and unknown: it is dead. Quacks tell us, in every newspaper, that they can cure and prevent disease by pouring or dropping something down our throats, and we have heard this so often, that, when a man is sick, the first thing that occurs to him is to "take physic." But physicians who are honest, intelligent, and in an independent position, appear to be coming over to the opinion that this is generally a delusion. We see eminent physicians prescribing for the most malignant fevers little but open windows, plenty of blankets, Nightingale nursing, and beef tea. Many young physicians, too, have gladly availed themselves of the ingenuity of Hahnemann, and satisfy at once their consciences and their patients by prescribing doses of medicine that are next to no medicine at all. The higher we go among the doctors, the more sweeping and emphatic is the assurance we receive that the profession does not understand the operation of medicines in the living body, and does not really approve their employment.
If something more is known of the operation of alcohol than of any other chemical fluid,—if there is any approach to certainty respecting it,—we owe it chiefly to the teetotalers, because it is they who have provoked contradiction, excited inquiry, and suggested experiment. They have not done much themselves in the way of investigation, but they started the topic, and have kept it alive. They have also published a few pages which throw light upon the points in dispute. After going over the ground pretty thoroughly, I can tell the reader in a few words the substance of what has been ascertained, and plausibly inferred, concerning the effects of wine, beer, and spirits upon the human constitution.
They cannot be nourishment, in the ordinary acceptation of that word, because the quantity of nutritive matter in them is so small. Liebig, no enemy of beer, says this: "We can prove, with mathematical certainty, that as much flour or meal as can lie on the point of a table-knife is more nutritious than nine quarts of the best Bavarian beer; that a man who is able daily to consume that amount of beer obtains from it, in a whole year, in the most favorable case, exactly the amount of nutritive constituents which is contained in a five-pound loaf of bread, or in three pounds of flesh." So of wine; when we have taken from a glass of wine the ingredients known to be innutritious, there is scarcely anything left but a grain or two of sugar. Pure alcohol, though a product of highly nutritive substances, is a mere poison,—an absolute poison,—the mortal foe of life in every one of its forms, animal and vegetable. If, therefore, these beverages do us good, it is not by supplying the body with nourishment.
Nor can they aid digestion by assisting to decompose food. When we have taken too much shad for breakfast, we find that a wineglass of whiskey instantly mitigates the horrors of indigestion, and enables us again to contemplate the future without dismay. But if we catch a curious fish or reptile, and want to keep him from decomposing, and bring him home as a contribution to the Museum of Professor Agassiz, we put him in a bottle of whiskey. Several experiments have been made with a view to ascertain whether mixing alcohol with the gastric juice increases or lessens its power to decompose food, and the results of all of them point to the conclusion that the alcohol retards the process of decomposition. A little alcohol retards it a little, and much alcohol retards it much. It has been proved by repeated experiment, that any portion of alcohol, however small, diminishes the power of the gastric juice to decompose. The digestive fluid has been mixed with wine, beer, whiskey, brandy, and alcohol diluted with water, and kept at the temperature of the living body, and the motions of the body imitated during the experiment; but, in every instance, the pure gastric juice was found to be the true and sole digester, and the alcohol a retarder of digestion. This fact, however, required little proof. We are all familiar with alcohol as a preserver, and scarcely need to be reminded, that, if alcohol assists digestion at all, it cannot be by assisting decomposition.
Nor is it a heat-producing fluid. On the contrary, it appears, in all cases, to diminish the efficiency of the heat-producing process. Most of us who live here in the North, and who are occasionally subjected to extreme cold for hours at a time, know this by personal experience; and all the Arctic voyagers attest it. Brandy is destruction when men have to face a temperature of sixty below zero; they want lamp-oil then, and the rich blubber of the whale and walrus. Dr. Rae, who made two or three pedestrian tours of the polar regions, and whose powers of endurance were put to as severe a test as man's ever were, is clear and emphatic upon this point. Brandy, he says, stimulates but for a few minutes, and greatly lessens a man's power to endure cold and fatigue. Occasionally we have in New York a cool breeze from the North which reduces the temperature below zero,—to the sore discomfort of omnibus-drivers and car-drivers, who have to face it on their way up town. On a certain Monday night, two or three winters ago, twenty-three drivers on one line were disabled by the cold, many of whom had to be lifted from the cars and carried in. It is a fact familiar to persons in this business, that men who drink freely are more likely to be benumbed and overcome by the cold than those who abstain. It seems strange to us, when we first hear it, that a meagre teetotaller should be safer on such a night than a bluff, red-faced imbiber of beer and whiskey, who takes something at each end of the line to keep himself warm. It nevertheless appears to be true. A traveller relates, that, when Russian troops are about to start upon a march in a very cold region, no grog is allowed to be served to them; and when the men are drawn up, ready to move, the corporals smell the breath of every man, and send back to quarters all who have been drinking. The reason is, that men who start under the influence of liquor are the first to succumb to the cold, and the likeliest to be frost-bitten. It is the uniform experience of the hunters and trappers in the northern provinces of North America, and of the Rocky Mountains, that alcohol diminishes their power to resist cold. A whole magazine could be filled with testimony on this point.
Still less is alcohol a strength-giver. Every man that ever trained for a supreme exertion of strength knows that Tom Sayers spoke the truth when he said: "I'm no teetotaller: but when I've any business to do, there's nothing like water and the dumb-bells." Richard Cobden, whose powers were subjected to a far severer trial than a pugilist ever dreamed of, whose labors by night and day, during the corn-law struggle, were excessive and continuous beyond those of any other member of the House of Commons, bears similar testimony: "The more work I have to do, the more I have resorted to the pump and the teapot." On this branch of the subject, all the testimony is against alcoholic drinks. Whenever the point has been tested,—and it has often been tested,—the truth has been confirmed, that he who would do his very best and most, whether in rowing, lifting, running, watching, mowing, climbing, fighting, speaking, or writing, must not admit into his system one drop of alcohol. Trainers used to allow their men a pint of beer per day, and severe trainers half a pint; but now the knowing ones have cut off even that moderate allowance, and brought their men down to cold water, and not too much of that, the soundest digesters requiring little liquid of any kind. Mr. Bigelow, by his happy publication lately of the correct version of Franklin's Autobiography, has called to mind the famous beer passage in that immortal work: "I drank only water; the other workmen, near fifty in number, were great guzzlers[1] of beer. On occasion I carried up and down stairs a large form of types in each hand, when others carried but one in both hands." I have a long list of references on this point; but, in these cricketing, boat-racing, prize-fighting days, the fact has become too familiar to require proof. The other morning, Horace Greeley, teetotaler, came to his office after an absence of several days, and found letters and arrears of work that would have been appalling to any man but him. He shut himself in at ten A.M., and wrote steadily, without leaving his room, till eleven, P.M.,—thirteen hours. When he had finished, he had some little difficulty in getting down stairs, owing to the stiffness of his joints, caused by the long inaction; but he was as fresh and smiling the next morning as though he had done nothing extraordinary. Are any of us drinkers of beer and wine capable of such a feat? Then, during the war, when he was writing his history, he performed every day, for two years, two days' work,—one from nine to four, on his book; the other from seven to eleven, upon the Tribune; and, in addition, he did more than would tire an ordinary man in the way of correspondence and public speaking. I may also remind the reader, that the clergyman who, of all others in the United States, expends most vitality, both with tongue and pen, and who does his work with least fatigue and most gayety of heart, is another of Franklin's "water Americans."
If, then, wine does not nourish us, does not assist the decomposition of food, does not warm, does not strengthen, what does it do?
We all know that, when we drink alcoholic liquor, it affects the brain immediately. Most of us are aware, too, that it affects the brain injuriously, lessening at once its power to discern and discriminate. If I, at this ten, A.M., full of interest in this subject, and eager to get my view of it upon paper, were to drink a glass of the best port, Madeira, or sherry, or even a glass of lager-bier, I should lose the power to continue in three minutes; or, if I persisted in going on, I should be pretty sure to utter paradox and spurts of extravagance, which would not bear the cold review of to-morrow morning. Any one can try this experiment. Take two glasses of wine, and then immediately apply yourself to the hardest task your mind ever has to perform, and you will find you cannot do it. Let any student, just before he sits down to his mathematics, drink a pint of the purest beer, and he will be painfully conscious of loss of power. Or, let any salesman, before beginning with a difficult but important customer, perform the idiotic action of "taking a drink," and he will soon discover that his ascendency over his customer is impaired. In some way this alcohol, of which we are so fond, gets to the brain and injures it. We are conscious of this, and we can observe it. It is among the wine-drinking classes of our fellow-beings, that absurd, incomplete, and reactionary ideas prevail. The receptive, the curious, the candid, the trustworthy brains,—those that do not take things for granted, and yet are ever open to conviction,—such heads are to be found on the shoulders of men who drink little or none of these seductive fluids. How we all wondered that England should think so erroneously, and adhere to its errors so obstinately, during our late war! Mr. Gladstone has in part explained the mystery. The adults of England, he said, in his famous wine speech, drink, on an average, three hundred quarts of beer each per annum! Now, it is physically impossible for a human brain, muddled every day with a quart of beer, to correctly hold correct opinions, or appropriate pure knowledge. Compare the conversation of a group of Vermont farmers, gathered on the stoop of a country store on a rainy afternoon, with that which you may hear in the farmers' room of a market-town inn in England! The advantage is not wholly with the Vermonters; by no means, for there is much in human nature besides the brain and the things of the brain. But in this one particular—in the topics of conversation, in the interest manifested in large and important subjects—the water-drinking Vermonters are to the beer-drinking Englishmen what Franklin was to the London printers. It is beyond the capacity of a well-beered brain even to read the pamphlet on Liberty and Necessity which Franklin wrote in those times.