In a hundred parts of chocolate are found forty-eight of
fatty matter or cocoa-butter, twenty-one of nitrogenous
matter, four of theobromine, eleven of starch, three of cel-
lulose, three of mineral matter, and ten of water ; there
being also traces of coloring matter, aromatic essence, and
sugar. Twice as much nitrogenous, and twenty-five times
as much fatty matter as wheaten flour, make it a valuable
food, though the excess of fat will make it disagree with
a very delicate stomach.
AlcoJiol is last upon our list, and scientific men are
still uncertain whether or not it can in any degree be con-
sidered as a food ; but we have no room for the various
arguments for and against. You all know, in part at least,
the efiects of intemperance ; and even the moderate daily
drinker suffers from clouded mind, irritable nerves, and
ruined digestion.
This is not meant as an argument for total abstinence ;
but there are cases where such abstinence is the only rule.
In an inherited tendency to drink, there is no other safe
road ; but to the man or woman who lives by law, and
116 CONDIMENTS AND BEVERAGES.
whose body is in the best condition, wine in its many
forms is a permissible occasional luxury, and so with beer
and cider and the wide range of domestic drinks. In old
age its use is almost essential, but always m moderation,
individual temperament modifying every rule,, and making
the best knowledge an imperative need. A little alcoholic
drink increases a delicate appetite : a great deal diminishes
or takes it away entirely, and also hinders and in many
cases stops digestion altogether. In its constant over-use
the membranes of the stomach are gradually destroyed,
and every organ in the body suffers. In ales and beers
there is not only alcohol, but much nitrogenous and sugary
matter, very fattening in its nature. A light beer, well
flavored with hops, is an aid to digestion, but taken in
excess produces biliousness. The long hst of alcohohc
products it is not necessary to give, nor is it possible to
enter into much detail regaixling alcohol itself ; but there
are one or two points so important that they can not be
passed by.
You will recall in a preceding chapter the description of
the circulation of the blood, and of its first passage through
veins and arteries for cleansing, before a second round
could make it food for the whole complex nervous system.
Alcohol taken m excess, it has been proved in countless
experiments by scientific men, possesses the power of
coagulating the blood. The little corpuscles adhere in
masses, and cannot force themselTes through the smaller
vessels, and circulation is at once hindered. This, how-
ever, is the secondary stage. At first, as many of 3^011
have had occasion to notice, the face flushes, the ej^es
grow brighter, and thought and word both come more
freely. The heart beats far more rapidl}', and the speed
CONDIMENTS AND BEVERAGES. 117
increases in proportion to the amount of alcohol absorbed.
The average number of beats of the heart, allowing for
its slower action during sleep, is 100,000 beats per day.
Under a small supply of alcohol this rose to 127,000, and
in actual intoxication to 131,000.
Page 58
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In a hundred parts of chocolate are found forty-eight of fatty matter or cocoa-butter, twenty-one of nitrogenous matter, four of theobromine, eleven of starch, three of cellulose, three of mineral matter, and ten of water ; there being also traces of coloring matter, aromatic essence, and sugar. Twice as much nitrogenous, and twenty-five times as much fatty matter as wheaten flour, make it a valuable food, though the excess of fat will make it disagree with a very delicate stomach.
Alcohol is last upon our list, and scientific men are still uncertain whether or not it can in any degree be considered as a food ; but we have no room for the various arguments for and against. You all know, in part at least, the effects of intemperance ; and even the moderate daily drinker suffers from clouded mind, irritable nerves, and ruined digestion.
This is not meant as an argument for total abstinence ; but there are cases where such abstinence is the only rule. In an inherited tendency to drink, there is no other safe road ; but to the man or woman who lives by law, and
whose body is in the best condition, wine in its many forms is a permissible occasional luxury, and so with beer and cider and the wide range of domestic drinks. In old age its use is almost essential, but always in moderation, individual temperament modifying every rule, and making the best knowledge an imperative need. A little alcoholic drink increases a delicate appetite : a great deal diminishes or takes it away entirely, and also hinders and in many cases stops digestion altogether. In its constant over-use the membranes of the stomach are gradually destroyed, and every organ in the body suffers. In ales and beers there is not only alcohol, but much nitrogenous and sugary matter, very fattening in its nature. A light beer, well flavored with hops, is an aid to digestion, but taken in excess produces biliousness. The long list of alcoholic products it is not necessary to give, nor is it possible to enter into much detail regarding alcohol itself ; but there are one or two points so important that they can not be passed by.
You will recall in a preceding chapter the description of the circulation of the blood, and of its first passage through veins and arteries for cleansing, before a second round could make it food for the whole complex nervous system. Alcohol taken in excess, it has been proved in countless experiments by scientific men, possesses the power of coagulating the blood. The little corpuscles adhere in masses, and cannot force themselves through the smaller vessels, and circulation is at once hindered. This, however, is the secondary stage. At first, as many of you have had occasion to notice, the face flushes, the eyes grow brighter, and thought and word both come more freely. The heart beats far more rapidly, and the speed
increases in proportion to the amount of alcohol absorbed. The average number of beats of the heart, allowing for its slower action during sleep, is 100,000 beats per day. Under a small supply of alcohol this rose to 127,000, and in actual intoxication to 131,000.