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Thence it comes that lean persons eat much, while we often are astonished to see how little food is taken by fat people. The lean one has no fat to meet the drain produced by perspiration and respiration; he breathes and perspires accordingly at the expense of his flesh, and, therefore, is obliged to continually take in a fresh supply of food. The fat person, meanwhile, does not live on his capital, the flesh and the blood, but on his supply of fat; as it were, he pays expenses from his spare-money, and for this reason loses very little in strength.

From what has preceded, it follows that he who breathes much and perspires much when at work, must eat much fat-producing food, and besides add a little ready-made fat; while he who breathes and perspires little, needs but little of that kind of food. This accounts for the circumstance that in winter, when the air is denser, and therefore one inhales more oxygen and thus uses more fat for exhalation, we must eat more fat food; while in summer every one takes less of it. We know that in cold countries food is taken which, on account of its containing great quantities of fat, would in hot climates produce sickness.

A hearty worker perspires much at his labor, and, in consequence of his increased activity, breathes more than the quiet and sedentary; he must therefore eat with his breakfast some fat – bacon, etc. – because this enables him to prevent his flesh and blood from decreasing. His body will be strong and powerful, and he will at all times be able to earn with his arm more than his stomach costs him.

But let no one believe, therefore, that fat alone is a means of food, and, above all, beware of the mistake that ready-made fat is healthier to eat than fat-producing articles. Fine experiments have been made about the feeding of animals with fat. The results have shown that fat taken alone is injurious, and goes off again without having been of any use to the body; while, on the other hand, fat-producing food greatly assists the fattening of animals.

He who has seen how geese are fattened, will have a correct idea about the process of the formation of fat in the human body. A handful of dough is forced into the mouth and gullet of the goose; during the time of her fattening she is shut up in so close a space that she can neither rise nor walk about. The poor creature is thus deprived of evaporation by perspiration; the process of breathing is rendered very difficult; and, because she breathes and perspires little, her fat does not change into carbonic acid and water, but collects in the body in an unusual manner, until finally the creature is relieved from her pains by being killed. We see that her fat is nothing else than the transformed starch of the dough, which remained in the body without being used. If we should try, however, to feed a goose on pure fat only, she would not fatten at all, but fall sick. Pure fat must only be taken together with fat-producing food. The cause of this is, that only a part of the intestines secretes a juice which can dissolve fat; while the gastric juice in the stomach does not dissolve the fat at all, but allows it to float on the surface, as fat does in water.

Our readers will now find it natural that a workman who perspires and breathes much, should by all means take but little bacon for breakfast; and this he must eat only on those days when he has much work before him; and then he must not eat it without bread.

CHAPTER VII.

LIQUOR

Is it advisable to take a "drink" before breakfast?

This is a question of the greatest importance, and requires a very clear and impartial answer; for which our space is almost too limited.

Liquor is no article of food; if for a moment it were considered as such, we should find that it is even less nutritious than water with sugar in it. What makes liquor a necessary article, especially so to the working-classes, is a certain quality it possesses, a quality just as dangerous as it is good.

Liquor is a favorite beverage because of the alcohol it contains; this is nothing else than sugar which has undergone fermentation. Alcohol may be made from all those plants from which starch can be obtained; for, by the proper process, starch may be changed into gluten, gluten into sugar, and sugar into alcohol. Alcohol therefore conveys more nutriment to the human body than sugar itself, while it has qualities that the sugar does not possess, and which make it an article as popular as it is dangerous. If taken in small quantities, alcohol affects the body like medicine; in large portions, like poison. We are therefore not surprised if partly we cannot do without it, and if, on the other hand, we hear it condemned every day. What makes its enjoyment so very dangerous is, that although it is no article of food, it offers to the hungry a kind of substitute for food, and, what is worse, a substitute which is often the cheapest, and of most rapid effect in regard to quieting one's appetite. It is owing to this that its enjoyment may produce the most fatal and pernicious evils that ever were inflicted upon unhappy man.

Let us now learn the medicinal qualities of liquor, so that we may see that it is natural for it to be a favorite; and by exhibiting the dangers of its enjoyment, we shall succeed best in showing that people are justified in condemning its intemperate use; but it will also be seen that, in spite of the evident hurtfulness, its entire banishment would be a foolishness not resulting in good.

Liquor, if taken in a very small dose, possesses the quality of increasing the quantity of gastric juices. It excites the sides of the stomach, and by this promotes the secretion of the juice by which food is dissolved. It often occurs, that if but a minute quantity of fat has been taken, it envelops the food in the stomach; and as the gastric juice dissolves fat only with great difficulty, this food often remains undigested in the stomach, and nutrition then is carried on but defectively. Digestion, therefore, may be greatly improved, if the stomach is so affected as to secrete a greater quantity of gastric juice; this is often done by means of spice – for example, by putting a little pepper upon bacon or ham. The pepper itself does not help dissolve food, but excites the salivary glands and the stomach, thus increasing the gastric juice which performs digestion.

If fat has been eaten, the same effect may be produced by a little liquor. Indeed, it is even preferable to spice, inasmuch as it contains ether, which alone is able to dissolve fat.

Thus we have seen that liquor is a kind of medicine. And although every one must strive to do without medicine, still he must not condemn it; he should scorn rather the wantonness which throws itself on the mercy of medicine. It is right to oppose the enjoyment of much fat; but if once too much of it has been taken, there is no reason why we should remonstrate against the medical application of a small quantity of liquor. To those who believe that they see in alcohol the evil spirit himself, it may some time or other happen, that even they eat a little too much fat, and then seek relief by taking some patent or other medicine, dropped on sugar. Most medicines used in such cases, however, are nothing but mixtures of sulphuric ether and alcohol; and if alcohol is the evil spirit, he is certainly not changed into an angel by putting him on sugar.

But liquor has yet another effect of great importance.

The alcohol it contains is immediately conveyed to the blood; through this it affects the brain and the nerves, exciting them to increased activity. By also affecting the nerves of the heart, it accelerates the circulation of the blood; this produces throughout the body a more rapid vital activity.

"Wine," the Bible says, "maketh glad the heart of man."

And wine itself is nothing else but an alcohol-combination. The animating element in wine is the same as the one in liquor. But it makes man's heart glad; which means as much as, it increases our vital activity; it rouses; it strengthens the weary and him who is exhausted bodily or mentally; it excites the body as well as the mind to move vigorous action. Taken in very small quantity, liquor has the same effect. It is therefore not only good for digestion, but also a prompt remedy for exhaustion. The reanimation, however, produced by the use of stimulants, is by no means a real gain; for he who feels tired and weary is best restored by nature herself. Artificial stimulation is followed by a greater reaction, by which all is lost again that has been gained by artificial animation. Yet many cases occur in human life when there is no time for the natural restoration of strength lost; thus, when it is preferable to complete one's task without delay, without rest until it is finished. In such cases the desire for artificial stimulants is easily explained; then we ought not to condemn a moderate use of them, because that use is necessary.

The wanderer on his travels, the soldier in camp or battle, have often neither time nor opportunity to refresh themselves with a meal, or to recruit strength by a good rest. With them it is important to complete their journey or task, and to rest afterwards. A common workman may, at times, be in the same situation. In such cases a little brandy is of great service. It increases vital activity and courage; in many countries the army is for this reason permitted to use liquor, although, of course, sparingly.

Having now spoken of the medicinal use of liquor, we wish to examine more closely its dangers, and to explain the reason why its enjoyment is to many so great a temptation as often to become a passion.

A slight quantity of liquor taken at breakfast, makes one feel increased vital activity. The pulse beats quicker, the mind is stirred up, digestion easier, and before the food has been transformed into blood, we feel animated to vigorous bodily activity and motion. The enjoyment of spirit fills the long pause between the meal itself and its change into blood. He who feels exhausted and eats, has yet but satisfied the demands of the stomach, without therewith replenishing his blood. It takes a long time, often from five to six hours, before the blood is directly benefited. It is owing to this, that after dinner we do not feel lively, but inactive, disposed to rest. Now, he who after dinner cannot rest, but must continue to work, is anxious to stimulate himself by a dram of liquor, because this will act more quickly than the food he has taken. The spirits he took fill the long pause which exists between his meal and its complete transformation into blood.

Is it any longer surprising, that it is the workmen who mostly are subject to the use of spirits? No, we are not surprised; we feel sorry that they are not taught better; that instead of imparting to the people a knowledge of things useful to the preservation of health, we constantly remind them of the "devil and hell;" and that in place of teaching them, by the study of nature, how to avoid errors and dangers, we merely try to frighten them with future punishments.

The danger of spirits consists in this, that their good qualities, their advantageous effects, manifest themselves immediately, while their evils appear later. Liquor is not unlike a man whose virtues are laid open to every one; whose vices, however, are hidden, and who therefore is seductive and dangerous. If we wish to warn our fellow-men against such a one, we must not do it by denying or concealing his virtues; on the contrary, we must openly tell all his good qualities; the warning in which we lay bare his vices, will then be more, all the more readily heeded.

True, liquor is a medicine; but, like every other medical remedy, it becomes poisonous in the body of him who puts himself continually in such a condition as to be obliged to use it.

He who wishes to preserve his health, must not try to help nature by artificial means; he will only become weak. To illustrate this by an example: it is a well-known fact, that milk contains all the constituent parts of the blood; but if we were to feed a man merely on milk, those organs given him by nature to digest solid food, would weaken to such a degree that he would fall mortally ill. Man is healthy only when he permits nature the free and unlimited exercise of her functions; if he helps nature too much he may kill himself. It is similar with the use of liquor. The person who only now and then corrects nature, that is, when she actually needs it, is perfectly right. But he is very wrong and harms himself greatly, who wishes to assist nature when she needs no help. Unfortunately, the latter is very often the case, and the prime source of evil. The ignorant, having once had the experience that brandy promotes digestion, thinks it is good for him to continue to help his stomach; but he is greatly mistaken. By accustoming his stomach to secrete gastric juice only after the partaking of brandy, he weakens it; the natural digestion becomes defective through this; and the enjoyment of spirits, at first a medical remedy, rapidly becomes an indispensable necessity, with all its evil consequences.

CHAPTER VIII.

INJURIOUSNESS OF DRINKING LIQUOR

He who accustoms his stomach to secrete gastric juice only after a stimulus effected by spirits, destroys his digestive power. Unhappy man! He is no longer able to digest food, unless he stimulate his stomach with liquor. The already weak stomach is, by this habit, weakened more and more. Soon a small quantity will no longer suffice; a larger portion must effect what formerly was done by the smaller; this goes further and further, until finally the drinker becomes – a drunkard.

It is well to look at the terrible consequences of such a condition more closely, to obtain a clear idea of it; and to examine all the circumstances which unfortunately produce it, mostly among the poorer and working classes.

The condition of an intoxicated person is to be distinguished from that of a regular drunkard. The former has taken alcohol; it goes into the blood, arrives in the brain, and excites the nerves to increased action. The nerves of the heart are also affected by it, and cause violent beating of the heart and pulse. The blood courses through the veins and rushes to the brain. This produces illusions of the senses, and confusion of sensations; sparks before the eyes; buzzing in the ears; dizziness, which makes the walk unsteady; redness of the skin and eyes; increased perspiration; greater activity in the lungs; a shorter and more rapid breathing; excitement of the mind to anger, and dimness of the faculties of judgment, causing the inebriate to believe that he possesses superior strength. If he begins to move about, these manifestations, and especially the dizziness, increase; the slightest obstacle in the road causes him to stumble or fall; he cannot raise himself to his feet, nor can he sit up; but, lying on the ground, he is unconscious of everything around him; overcome with complete exhaustion – the effect of the reaction – he at last falls asleep; but his sleep does not rest him, although, if sufficiently long, it will restore the unfortunate to consciousness. He now suffers from that peculiar fatigue and lassitude which usually follow intoxication.

To this abject state every one is brought who in the enjoyment of spirits loses self-control. It is an unworthy, disgraceful and disgusting condition; but even the best of men may once fall into it; all the more so, if he is no habitual drinker. Strictly speaking, this subject belongs to another chapter; it belongs to that of intemperance, dissoluteness or bad society. If such a calamity has befallen an otherwise good man, let him amend his bodily ache by a cold bath; and his moral ache by an earnest vow not to do the like again.

Far more serious, however, is the lot of the real drunkard. This belongs to the chapter on nutrition, for it is true, we are sorry to say, that drunkards are produced mostly through want of proper nutriment; and it is always the case that constant intemperance is accompanied by that sickly condition in which the stomach is unable to digest solid food.

In a word, he who has accustomed his stomach to perform digestion only after the use of stimulants, has laid the foundation for drunkenness. With wealthy people, we know it to be frequently the case, that they take something "strong" in order to promote digestion; but the danger is here less great. For if the rich be convinced of his wrong, even at a late period, he can yet proceed in his reform energetically. He can afford to take liquid, easily digestible food instead of solid. He will eat little meat; but that little very savory and prepared in a manner to be easily digested. He will choose but light vegetables. He will flavor his breakfast with caviare and lemon; and at dinner he will relish rich stewed fruit, by means of which appetite and digestion are increased. Should he not feel strengthened immediately after dinner, he has sufficient time to wait till his food is transformed into blood. He takes a nap after dinner, and a pleasant walk in the open air, to get an appetite for his well-selected supper.

Now, all these are excellent means to restore the wealthy man's appetite and digestive powers, even if he has gone so far in drinking as to weaken his stomach. It is not virtue and temperance that causes the less number of drunkards among the rich, but the ready compensation they can afford, to cure themselves. And it not unfrequently occurs, that when the rich man loses his fortune, or, in other words, when he becomes poor, he becomes a drunkard. People generally excuse this, saying, "it is from despair;" but the truth is, that now he can no longer afford the costly compensation which previously preserved him from such a fate.

But what will the poor do in such a case more especially the workman?

CHAPTER IX.

THE POOR AND THE LIQUOR

The poor workman who has accustomed his stomach to perform digestion only through the excitement of a previous stimulant, cannot, even if he knows the miserable condition he is in, abandon this bad habit without almost superhuman efforts.

Working makes him hungry; but his stomach not being able to digest solid food, eating becomes disagreeable to him. His relaxing strength, however, demands support. His vital activity is suppressed; he must have a fresh supply of strength to be able to work and earn his living. To accomplish this, he knows no other means than liquor again! For, unfortunately, experience has taught him that spirits not only stimulate him for the moment and increase his vital activity, but that they can also be to him a kind of substitute for food.

It was not until quite recently that science told us how and in what manner the use of spirits may actually promote the working power of the starving. It is of the utmost importance to obtain a correct idea of this.

Work promotes evaporation and respiration. Evaporation, however, that is perspiration proper, is nothing but a part of the food we have taken, and which is thus secreted from the body. Precisely the same holds good with the breath we exhale; it consists of carbonic acid, which is likewise formed from the food we have taken. A man in state of rest does not perspire and breathe so much as the man at work; therefore he needs less food. If, on the other hand, a person works without taking food, the perspiration and carbonic acid of the breath are formed from the muscles of his body; for which reason he must greatly decrease, both in strength and volume. We must bear in mind, however, that it is one of the qualities of spirits to be decomposed in the body very easily into water and carbonic acid; the water is then secreted in the form of perspiration; the carbonic acid, by exhalation. Thus, if a man works without food, he becomes reduced immediately, because perspiration and breath are supplied from the flesh of his body; while if he drinks liquor, perspiration and breath are formed from the liquor itself, instead of his body, which thus, partly at least, remains intact.

This is the solution of the great problem, viz., "How can drunkards live a long time on nothing but spirits, and, moreover, how can they work?" We know it now; liquor furnishes them the material for perspiration and breath; and their body is not nearly so much taxed as would be the case, if they were to take no spirits at all. Since, then, the drunkard cannot eat, and even if he could, would not be nourished, because food passes through him undigested, he must needs continue taking spirits even if he works but little. Spirits help him at his work, and save his body from being consumed.

That spirits are no articles of food, has been known long; but it was not known until recently, why spirits can be a substitute for food, or, more correctly, a kind of saving of food.

Unfortunately, liquor is as deplorable as a substitute as it is fatal as a means of saving. It is only calculated to entirely destroy the doomed man that uses it.

Now, is it not more judicious to understand the reason why the drunkard cannot abstain from spirits, than to endeavor to reform him merely by "prayer" and stories about the "devil in the alcohol?" And is it not of the highest importance to all, that the friends of humanity should take care that the workman has good and healthy food, and that he be always able to earn enough, so as not to be obliged to replace bad food by liquor?

The workman who has nothing but potatoes to eat, is bound to become a drunkard. This food is insufficient to afford him a proper quantity of carbonic acid for the purpose of breathing; he therefore must draw for this from his body, and, since he must needs work for his living, he takes to spirits to save his body from being consumed. Many an "Apostle of Temperance" would, in a similar situation, act no better. For this reason let us all provide healthy food for the working class; intemperance will then greatly diminish.

Owing to the importance of the subject we have spent much time over "Breakfast," and the chapter on "Spirits" connected with the same; but we could not help it; nay, we must ask our readers' pardon for continuing the subject. We propose to touch upon the sad consequences of intemperance, and desire to give the wives of the workmen a hint, by which they may succeed in checking the vice of their husbands and the misfortune of their families.

CHAPTER X.

THE CONSEQUENCES OF INTEMPERANCE AND ITS PREVENTION

The digestion of the drunkard, as we have seen, is greatly impaired; the process of nutrition entirely changed. There is a change in the tissues of the interior of the body. The inner organs are encumbered by fat; even under the very skin, layers of fat are formed. It is this that gives the drunkard that bloated appearance, which is very characteristic, and an evidence of the fact that the evil has reached a high stage. The stomach and the heart, the latter now much enlarged, are in an unnatural manner enveloped by fat. The action of the heart, at times immoderately increased, at times fearfully lessened, causes the blood to rush impetuously even to the finest blood-vessels of the skin, and to widen them considerably. Hence the reddened face of the drunkard. The chest being overburdened with fat, the lungs are unable to expand properly, and cannot therefore feed the blood with a sufficient quantity of oxygen, which would make the blood red; therefore we notice that the drunkard's blood is of a bluish color; his nose is blue, his lips, and often his whole face, have a bluish hue. His mind is always clouded, the activity of his nerves partly increased, partly weakened; his hands begin to tremble, and become unsteady; soon his very feet refuse to serve. His breath is in the beginning saturated with alcohol, so that it can be smelled; in a little while perspiration, nay the whole body, is imbued with alcohol, and cases have been known in which the body, on coming in contact with fire, began to burn, as a wick dipped in alcohol, inflicting a terrible death upon the unfortunate victim. Many die from apoplexy or paralysis of the brain, in most cases preceded by delirium tremens. When it is considered that all this has its beginning only in this, that the unhappy man has accustomed himself to promote digestion by means of spirits – when this is well considered, no one will find it strange that we wish to discourage from the use of liquor everybody, especially, however, those among the laboring classes who work with fire. He who takes proper care of himself will always know how much of spirits he can take and when he must use it; then, and only then, the enjoyment of the article in question cannot be considered a crime.