Page:Food and cookery for the sick and convalescent.djvu/90

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LCOHOL, 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