of
" toxins ") has taught that the chief ferments in malt are " diastase,"
" peptase," and " lipase." They play a most important part in rendering
harmless many noxious products which are apt to form within the human
intestines, and to poison the blood. Besides yeast ferments, (these
being prepared also in tablet form, each tablet corresponding to a
teaspoonful of fresh yeast), those of champagne (as " Oenase,") and of
cyder (" Cidrase,") are now prepared by the Chemist. They prove
eminently useful against the rheumatism of uric acid in excess, by
their destructive action on harmful micro-organisms within, the
intestines, and in the blood. These tablets can be readily taken when
the beverages which they represent disagree.
Porson,
the famous Greek scholar, who drank whatÂever form of alcoholic
beverage come in his way, is said to have declared that the spirit from
a friend's lamp was one of the most comforting liquors he had met with.
The remains of Lord Nelson were placed in spirit (of some sort) for
preservation during their transit home ; but they arrived (as is well
known) in a dry state, the preservative liquor having been imbibed (it
is assumed) on the passage. The drinking of methylated spirit seems to
be prevalent at the present time among the poorer classes in the Isle
of Man.
In that clever, thoughtful story, The Countess Eve (Shorthouse,
1898), we read, " The little Viscount entered the supper room with two
large dusty bottles in his hands. ' Wine,' said he, ' is a wonderful
thing ! I have read a book written by an English doctor to that King of
theirs whose head they cut off, wherein this doctor, partly out of his
own mind, also oiit of Van Helmont, and Paracelsus, tells strange
things about
