ALCOHOL HAS NO FOOD VALUE,

and is exceedingly limited in its action as a remedial agent; and we,
therefore, urge upon all who are interested in this subject, to possess
themselves of Dr. Hunt's exhaustive treatise, and to study it carefully.

If the reader will refer to the quotation made by us in the second
chapter from Dr. Henry Monroe, where the food value of any article is
treated of, he will see it stated that "every kind of substance employed
by man as food consists of sugar, starch, oil and glutinous matter,
mingled together in various proportions; these are designed for the
support of the animal frame. The glutinous principles of food--fibrine,
albumen and casein--are employed to build up the structure; while the
oil, starch and sugar are chiefly used to generate heat in the body."

Now, it is clear, that if alcohol is a food, it will be found to contain
one or more of these substances. There must be in it either the
nitrogenous elements found chiefly in meats, eggs, milk, vegetables and
seeds, out of which animal tissue is built and waste repaired; or the
carbonaceous elements found in fat, starch and sugar, in the consumption
of which heat and force are evolved.

"The distinctness of these groups of foods," says Dr. Hunt, "and their
relations to the tissue-producing and heat-evolving capacities of man,
are so definite and so confirmed by experiments on animals and by
manifold tests of scientific, physiological and clinical experience,
that no attempt to discard the classification has prevailed. To draw so
straight a line of demarcation as to limit the one entirely to tissue or
cell production, and the other to heat and force production through