which he advocates the use of alcohol in certain cases, says: "It is not
demonstrable that alcohol undergoes conversion into tissue." Cameron, in
his Manuel of Hygiene, says: "There is nothing in alcohol with which any
part of the body can be nourished." Dr. E. Smith, F.R.S., says: "Alcohol
is not a true food. It interferes with alimentation." Dr. T.K. Chambers
says: "It is clear that we must cease to regard alcohol, as in any
sense, a food."

"Not detecting in this substance," says Dr. Hunt, "any tissue-making
ingredients, nor in its breaking up any combinations, such as we are
able to trace in the cell foods, nor any evidence either in the
experience of physiologists or the trials of alimentarians, it is not
wonderful that in it we should find neither the expectancy nor the
realization of constructive power."

Not finding in alcohol anything out of which the body can be built up or
its waste supplied, it is next to be examined as to its heat-producing
quality.


ALCOHOL NOT A PRODUCER OF HEAT.

"The first usual test for a force-producing food," says Dr. Hunt, "and
that to which other foods of that class respond, is the production of
heat in the combination of oxygen therewith. This heat means vital
force, and is, in no small degree, a measure of the comparative value of
the so-called respiratory foods. * * * If we examine the fats, the
starches and the sugars, we can trace and estimate the processes by
which they evolve heat and are changed into vital force, and can weigh
the capacities of different foods. We find that the consumption of