ol in small amounts; this, however, is off-set
entirely by their large percentage of sugars and acids, causing them to
be much more unwholesome than plain whisky.

_Beers and Malt Liquors._--It is very fortunate that in those states of
the American Union that have recently enacted prohibition laws, beer and
other malt liquors are now being widely sold under the plea that they are
non-intoxicating and that they are in no way unwholesome. While it is
true that the former claim is in a measure correct, it is a fact well
understood by those who have given the matter study that they are perhaps
the most unwholesome of all alcoholic beverages. Those in the habit of
using them are almost universally under the impression that they are
harmless, and as the taste for them is easily cultivated, those who once
acquire the habit are very apt to take them in greater or less quantities
daily. As a result of this, chronic digestive disturbances are always
sooner or later set up, and the victim in the course of time often
acquires a gouty tendency, which is all the more dangerous for the
reason that in America it scarcely ever manifests itself in acute joint
inflammations. The patient gets into what has been called a "lithemic"
state, which is but another name for gout, and sooner or later is
exceedingly apt to develop a chronic form of Bright's disease. It is
greatly to be deplored that some of our professional national
school-masters do not address themselves to this subject rather than to
appealing to the worst passions of the ignorant in attacking the great
institutions of our country, and in assailing the fundamental principles
of our government that come down to us as a priceless heritage from the
wise and patriotic statesmen who first brought our nation into life.

In addition to the three great classes of alcoholic beverages already
considered there are innumerable others, fortunately but little known to
the general public, and prized only by connoisseurs in such matters. As
we happily have no problem confronting us in any way similar to the
absinthe-habit, so common in France, it is not deemed necessary here to
do more than merely to refer to them.

CHAPTER XI

IMPORTANCE OF GOOD COOKING

Reference has already been made to certain misconceptions concerning
cooking diligently circulated in recent years by various quacks. The
victim is advised that he must take large quantities of raw eggs and
milk, and at the same t