The terms “distilled” and “ardent” spirits are applied to alcoholic
beverages which contain a very large per-centage of alcohol.
Those most commonly used are Gin, Rum, Whisky, and Brandy.
Alcoholic drinks when taken into the stomach act injuriously upon the
mucous membrane, and when absorbed into the blood excite the nervous
system. When taken in too large quantities, or upon an empty stomach,
they lay the foundation of diseases of the stomach and surrounding
organs, which often terminate in death. Their action on the nervous
system, though pleasant and agreeable, and even healthful in small
quantities, becomes a source of fearful disease when carried to excess.
It is difficult to procure alcohol pure, and distilled spirits always
contain a certain quantity of water. A spirit having a density of .920
is called “proof spirit” in this country; and when distilled spirits
contain more or less alcohol than this, they are said to be “_under_” or
“_above_” proof.
The quantities of alcohol, water, and sugar in an imperial pint of
Brandy, Rum, and Gin, are shown in the Case 39.
The physical degeneracy and moral degradation attendant upon taking
alcohol in excess are well known; and no language is too strong to
condemn the folly and wickedness of those who thus convert one of the
blessings of Providence into a curse.
In Cases 38 the visitor will see samples of alcohol obtained from various
sources; also a variety of flavored spirits, or “liqueurs,” from various
countries, and a Japanese spirit or liqueur, distilled from rice, called
“soke,” or “saki.”