CHAPTER XI.
ALCOHOL.
ALCOHOL, C2H5OH (ethyl alcohol), is obtained by the fermentation of sugar. It must be considered as a food, as it is so completely oxidized in the body, only ten per cent passing out of the system. The question of its use is a moral one, and in health it is entirely unnecessary. It does not enable a man to do more mental or physical work, and the higher sensibilities are not assisted. Armies and athletes always avoid its consumption.
High proof alcohol, as sold, contains ninety-five per cent of alcohol; while absolute alcohol contains ninety-nine per cent.
Alcoholic beverages are divided into
Fermented
Distilled
Ale, 3 to 6% Alcohol.
Cider, 4% "
Beer, 4 to 10% "
Porter, 6% "
Stout, 6% "
Champagne, 9 to 12% "
Red and white wines, 10 to 14% Alcohol
Exception Sherry wine (17%).
(Gin, 17% Alcohol.
Brandy (Cognac), 40 to 47% "
Rum, 40 to 65% "
Whiskey, 44 to 50% "
When an extra quantity of alcohol is added, liquors are said to be fortified.
Distilled liquors are responsible for nine-tenths of the evil results of intemperance. The new and raw ones are
