The art of extracting alcoholic liquors by distillation from vinous liquors, must be regarded as the greatest curse ever inflicted upon human nature. The fatal effects of dram-drinking have been vividly depicted by numerous writers; and the awful truth has been too frequently illustrated, to render any remarks in this place necessary. In a medical point of view, however, spirit may be considered as occasionally useful. Where it is taken in a diluted state, the mixture should always be made twelve hours before it is used. Spirit and water do not easily combine; and much of the force of the former is blunted by intimate incorporation with the latter, as we have already observed under the history of wine. I throw out this hint to those who are in the habit of drinking weak brandy and water at their meals. There are cases of dyspepsia, in which wine and beer equally disagree with the stomach, producing acidity, and other distressing symptoms: very weak spirit in such a case may, perhaps, be taken with advantage; but its strength should be uniform, and no circumstance should induce the patient to increase the proportion of the spirit.

The habit of drinking liqueurs cannot be too loudly reprobated: many of these cordials are impregnated with narcotic substances, which add to the noxious qualities of the spirit.

274. I have now brought to a conclusion the history of Alimentary substances. It will be readily perceived that the terms digestible and indigestible, as applied to particular kinds of food, are but relative in their import, depending upon circumstances which I have endeavoured to investigate: with what degree of success I have performed the task it will be for the professional public to decide; but I may be allowed to observe, that the importance which I have bestowed upon some, perhaps, apparently trivial circumstances, has arisen from a belief, founded on practical grounds, in the influence which they exert on the human body; while, if I have passed over others with less notice than they may appear to deserve, it has arisen from a conviction that they have either been overrated in importance by those writers who have indulged in discussions upon them, or are so involved in doubt and uncertainty, that I have despaired of throwing any additional light upon their nature and bearings. The theory of Digestion, and the history of the Alimentary Substances, are so intimately connected with the diseases to which our organs are exposed, that, without a thorough knowledge of the former, we cannot expect to understand the phenomena of the latter; nor to establish a rational and successful system of treatment for the prevention and cure of Dyspepsia. I shall now proceed to the fourth division of the work, which will embrace the history of Indigestion in all its forms and stages; in which I shall hope to turn the principles already developed to a practical advantage.