It was a good many years ago that the Parliament of England found it necessary to make a law to prevent sophisticating malt liquors. Here is the list of things they forbid to put into beer: “molasses, honey, liquorice, vitriol, quassia, cocculus indicus, grains-of-paradise, Guinea-pepper, opium.” The penalty was one thousand dollars fine on the brewer, and two thousand five hundred dollars on the druggist who supplied him.
I know of no such law in this country. The theory of our government leaves people to take care of themselves as much as possible. But now let us see what some of these fifty ingredients will do. Beets and carrots, honey and liquorice, orange-peel and molasses, will not do much harm; though I should think tipplers would prefer them as the customer at the eating-house preferred his flies, “on a separate plate.” But the case is different with cocculus indicus, and stramonium, and sulphuric acid, and sugar of lead, and the like. I take the following accounts, so far as they are medical, from a standard work by Dr. Dunglison:—Aloes is a cathartic. Cocculus indicus contains picrotoxin, which is an “acrid narcotic poison;” from five to ten grains will kill a strong dog. The boys often call it “cockle-cinders;” they pound it and mix it in dough, and throw it into the water to catch fish. The poor fish eat it, soon become delirious, whirling and dancing furiously about on the top of the water, and then die. Copperas tends to produce nausea, vomiting, griping, and purging. Grains-of-paradise, a large kind of cardamom, is “strongly heating and carminative” (i. e., anti-flatulent and anti-spasmodic.) Opium is known well enough.
