The anatomy of drunkenness

by Robert Macnish

CONTENTS.

	PAGE
CHAPTER I.
Preliminary Observations,	[15]
CHAPTER II.
Causes of Drunkenness,	[28]
CHAPTER III.
Phenomena of Drunkenness,	[36]
CHAPTER IV.
Drunkenness Modified by Temperament,	[52]
CHAPTER V.
Drunkenness Modified by the Inebriating Agent,	[61]
CHAPTER VI.
Enumeration of the Less Common Intoxicating Agents,	[98]
CHAPTER VII.
Differences in the Action of Opium and Alcohol,	[106]
CHAPTER VIII.
Physiology of Drunkenness,	[111]
CHAPTER IX.
Method of Curing the Fit of Drunkenness,	[120]
CHAPTER X.
Pathology of Drunkenness,	[132]
CHAPTER XI.
Sleep of Drunkards,	[170]
CHAPTER XII.
Spontaneous Combustion of Drunkards,	[175]
CHAPTER XIII.
Drunkenness Judicially Considered,	[190]
CHAPTER XIV.
Method of Curing the Habit of Drunkenness,	[197]
CHAPTER XV.
Temperance Societies,	[223]
CHAPTER XVI.
Advice to Inveterate Drunkards,	[236]
CHAPTER XVII.
Effects of Intoxicating Agents on Nurses and Children,	[241]
CHAPTER XVIII.
Liquors not always Hurtful,	[246]
APPENDIX.
No. I.
Excerpt from Paris’ Pharmacologia,	[257]
No. II.
Mr. Brande’s Table of the Alcoholic Strength of Liquors,	[260]

CHAPTER I.
PRELIMINARY OBSERVATIONS.

Drunkenness is not, like some other vices, peculiar to modern times. It is handed down to us from “hoar antiquity;” and, if the records of the antediluvian era were more complete, we should probably find that it was not unknown to the remotest ages of the world. The cases of Noah and Lot, recorded in the sacred writings, are the earliest of which tradition or history has left any record; and both occurred in the infancy of society. Indeed, wherever the grape flourished, inebriation prevailed. The formation of wine from this fruit, was among the earliest discoveries of man, and the bad consequences thence resulting, seem to have been almost coeval with the discovery. Those regions whose ungenial latitudes indisposed them to yield the vine, gave birth to other products which served as substitutes; and the inhabitants rivalled or surpassed those of the south in all kinds of Bacchanalian indulgence—the pleasures of drinking constituting one of the most fertile themes of their poetry, in the same manner as, in other climates, they gave inspiration to the souls of Anacreon and Hafiz.

Drunkenness has varied greatly at different times and among different nations. There can be no doubt that it prevails more in a rude than in a civilized state of society. This is so much the case, that as men get more refined, the vice will gradually be found to soften down, and assume a less revolting character. Nor can there be a doubt that it prevails to a much greater extent in northern than in southern latitudes.[1] The nature of the climate renders this inevitable, and gives to the human frame its capabilities of withstanding liquor: hence, a quantity which scarcely ruffles the frozen current of a Norwegian’s blood, would scatter madness and fever into the brain of the Hindoo. Even in Europe, the inhabitants of the south are far less adapted to sustain intoxicating agents than those of the north. Much of this depends upon the coldness of the climate, and much also upon the peculiar physical and moral frame to which that coldness gives rise. The natives of the south are a lively, versatile people; sanguine in their temperaments, and susceptible, to an extraordinary degree, of every impression. Their minds seem to inherit the brilliancy of their climate, and are rich with sparkling thoughts and beautiful imagery. The northern nations are the reverse of all this. With more intensity of purpose, with greater depth of reasoning powers, and superior solidity of judgment, they are in a great measure destitute of that sportive and creative brilliancy which hangs like a rainbow over the spirits of the south, and clothes them in a perpetual sunshine of delight. The one is chiefly led by the heart, the other by the head. The one possesses the beauty of a flower-garden, the other the sternness of the rock, mixed with its severe and naked hardihood. Upon constitutions so differently organized, it cannot be expected that a given portion of stimulus will operate with equal power. The airy inflammable nature of the first, is easily roused to excitation, and manifests feelings which the second does not experience till he has partaken much more largely of the stimulating cause. On this account, the one may be inebriated, and the other remain comparatively sober upon a similar quantity. In speaking of this subject, it is always to be remembered that a person is not to be considered a drunkard because he consumes a certain portion of liquor; but because what he does consume produces certain effects upon his system. The Russian, therefore, may take six glasses a-day, and be as temperate as the Italian who takes four, or the Indian who takes two. But even when this is acceded to, the balance of sobriety will be found in favour of the south: the inhabitants there not only drink less, but are, bonâ fide, more seldom intoxicated than the others. Those who have contrasted London and Paris, may easily verify this fact; and those who have done the same to the cities of Moscow and Rome, can bear still stronger testimony. Who ever heard of an Englishman sipping eau sucrée, and treating his friends to a glass of lemonade? Yet such things are common in France; and, of all the practices of that country, they are those most thoroughly visited by the contemptuous malisons of John Bull.

It is a common belief that wine was the only inebriating liquor known to antiquity; but this is a mistake. Tacitus mentions the use of ale or beer as common among the Germans of his time. By the Egyptians, likewise, whose country was ill adapted to the cultivation of the grape, it was employed as a substitute for wine. Ale was common in the middle ages; and Mr. Park states that very good beer is made, by the usual process of brewing and malting, in the interior of Africa. The favourite drink of our Saxon ancestors was ale or mead. Those worshippers of Odin were so notoriously addicted to drunkenness, that it was regarded as honourable rather than otherwise; and the man who could withstand the greatest quantity was looked upon with admiration and respect: whence the drunken songs of the Scandinavian scalds; whence the glories of Valhalla, the fancied happiness of whose inhabitants consisted in quaffing draughts from the skulls of their enemies slain in battle. Even ardent spirit, which is generally supposed to be a modern discovery, existed from a very early period. It is said to have been first made by the Arabians in the middle ages, and in all likelihood may lay claim to a still remoter origin. Alcohol was known to the alchymists as early as the middle of the twelfth century, although the process of preparing it was by them, at that time, kept a profound secret. The spirituous liquor called arrack has been manufactured in the island of Java, as well as in the continent of Hindostan, from time immemorial. Brandy appears to have been known to Galen, who recommends it for the cure of voracious appetite;[2] and its distillation was common in Sicily at the commencement of the fourteenth century. As to wine, it was so common in ancient times as to have a tutelar god appropriated to it: Bacchus and his companion Silenus are as household words in the mouths of all, and constituted most important features of the heathen mythology. We have all heard of the Falernian and Campanian wines, and of the wines of Cyprus and Shiraz. Indeed, there is reason to believe that the ancients were in no respect inferior to the moderns in the excellence of their vinous liquors, whatever they may have been in the variety. Wine was so common in the eastern nations, that Mahomet, foreseeing the baleful effects of its propagation, forbade it to his followers, who, to compensate themselves, had recourse to opium. The Gothic or dark ages seem to have been those in which it was least common: in proof of this it may be mentioned, that in 1298 it was vended as a cordial by the English apothecaries. At the present day it is little drunk, except by the upper classes, in those countries which do not naturally furnish the grape. In those that do, it is so cheap as to come within the reach of even the lowest.[3]