ADVICE TO INVETERATE DRUNKARDS.
If a man is resolved to continue a drunkard, it may here be proper to
mention in what manner he can do so with least risk to himself. One of
the principal rules to be observed, not only by him, but by habitually
sober people, is never to take any inebriating liquor, especially
spirits, upon an empty stomach. There is no habit more common or more
destructive than this: it not only intoxicates readier than when food has
been previously taken, but it has a much greater tendency to impair the
functions of the digestive organs. In addition, drunkards should shun
raw spirits, which more rapidly bring on disease of the stomach, than
when used in a diluted state. These fluids are safe in proportion to the
state of their dilution; but to this general rule there is one exception,
_viz._ punch. This though the most diluted form in which they are used,
is, I suspect, nearly the very worst—not from the weakness of the
mixture, but from the acid which is combined with it. This acid, although
for the time being, it braces the stomach, and enables it to withstand
a greater portion of liquor than it would otherwise do, has ultimately
the most pernicious effect upon this organ—giving rise to thickening
of its coats, heartburn, and all the usual distressing phenomena of
indigestion. Other organs, such as the kidneys, also suffer, and gravelly
complaints are apt to be induced. A common belief prevails that punch is
more salubrious than any other spirituous compound, but this is grounded
on erroneous premises. When people sit down to drink punch, they are not
so apt—owing to the great length of time which elapses ere such a weak
fluid produces intoxication—to be betrayed into excess as when indulging
in toddy. In this point of view it may be said to be less injurious; but
let the same quantity of spirits be taken in the form of punch, as in
that of grog or toddy, and there can be no doubt that in the long run the
consequences will be far more fatal to the constitution. If we commit a
debauch on punch, the bad consequences cling much longer to the system
than those proceeding from a similar debauch upon any other combination
of ardent spirits. In my opinion, the safest way of using those liquids
is in the shape of grog.[48] Cold toddy, or a mixture of spirits, cold
water, and sugar, ranks next in the scale of safety; then warm toddy;
then cold punch—and raw spirit is the most pernicious of all.
The malt-liquor drunkard should, as a general rule, prefer porter to
strong ale. Herb ale and purl are very pernicious, but the lighter
varieties, such as small beer and home-brewed, are not only harmless,
but even useful. The person who indulges in malt liquor should take
much exercise. If he neglects this, and yields to the indolence apt to
be induced by these fluids, he becomes fat and stupid, and has a strong
tendency to apoplexy, and other diseases of plethora.
As to the wine-bibber, no directions can be given which will prove very
satisfactory. The varieties of wines are so numerous, that any complete
estimate of their respective powers is here impossible. It may, however,
be laid down as a general rule, that those which are most diuretic, and
excite least headach and fever are the safest for the constitution. The
light dry wines, such as Hock, Claret, Burgundy, Bucellas, Rhenish, and
Hermitage, are, generally speaking, more salubrious than the stronger
varieties, such as Port, Sherry, or Madeira. Claret, in particular, is
the most wholesome wine that is known. Tokay,[49] Frontignac, Malmsey,
Vino Tinto, Montifiascone, Canary, and other sweet wines, are apt,
in consequence of their imperfect fermentation, to produce acid upon
weak stomachs; but in other cases they are delightful drinks; and when
there is no tendency to acidity in the system, they may be taken with
comparative safety to a considerable extent. Whenever there is disease,
attention must be paid to the wines best adapted to its particular
nature. For instance, in gout, the acescent wines, such as Hock and
Claret, must be avoided, and Sherry or Madeira, substituted in their
room; and should even this run into the acetous fermentation, it must be
laid aside, and replaced by weak brandy and water. Champaign, except in
cases of weak digestion, is one of the safest wines that can be drunk.
Its intoxicating effects are rapid, but exceedingly transient, and depend
partly upon the carbonic acid which is evolved from it, and partly upon
the alcohol which is suspended in this gas, being applied rapidly and
extensively to a large surface of the stomach.
Drunkards will do well to follow the maxim of the facetious Morgan
Odoherty, and never mix their wines. Whatever wine they commence with,
to that let them adhere throughout the evening. If there be any case
where this rule may be transgressed with safety, it is perhaps in favour
of Claret, a moderate quantity of which is both pleasant and refreshing
after a course of Port or Madeira. Nor is the voice of the same eccentric
authority, with regard to malt liquors, less just or less worthy of
observance—the toper being recommended to abstain scrupulously from such
fluids when he means beforehand to “make an evening of it,” and sit
long at the bottle. The mixture, unquestionably, not only disorders the
stomach, but effectually weakens the ability of the person to withstand
the forthcoming debauch.