The anatomy of drunkenness / By Robert Macnish.

  • Robert Macnish
Date:
1832
Catalogue details

Licence: Public Domain Mark

Credit: The anatomy of drunkenness / By Robert Macnish. Source: Wellcome Collection.

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    the whole of Europe. The third is chiefly produced in Charente and Languedoc, and is the spirit most com- monly found in the south. The fourth is confined in a great measure to Ireland and Scotland, in which latter country the best has always been made. Of malt liquors we have many varieties. Britain, especially England, is the country which furnishes them in greatest perfection. They are the natural drinks of Englishmen—the vinumAnglicorum, as foreigners have often remarked. Every town of any consequence in the empire has its brewery; and in almost every one is there some difference in the quality of the liquor. Brown stout, London and Scotch porters, Burton, Dorchester, Edinburgh, and Alloa ales, are only a few of the endless varieties of these widely circulated fluids. Besides wines, ardent spirits, and malt liquors, there are many other agents possessing inebriating properties. Among others, the Peganum Harmala or Syrian rue, so often used by the sultan Solyman; the Hibiscus Saldarissa, which furnishes the Indian bangue, and from which the Nepenthes of the ancients is supposed to have been made; the Balsac, or Turkish bangue, found on the shores of the Levant; the Penang, or Indian betle; the Hyoscyamus Niger; and the Atropa Belladonna. In addition to these, and many more, there are opium, tobacco, Cocculus Indicus, and the
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