On food : Being lectures delivered at the South Kensington Museum / by E. Lankester.

  • Lankester, E. Ray (Edwin Ray), Sir, 1847-1929.
Date:
1861
Catalogue details

Licence: Public Domain Mark

Credit: On food : Being lectures delivered at the South Kensington Museum / by E. Lankester. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    object sought to be obtained by taking them. This leads to a very pi-actical question, and that is, how- much pure alcohol, in proportion to a given quantity of water, may be taken with impunity? Of course, this is a difficult question to solve, as the quantity which might be taken with impunitv bv one mar might be injurious to another. At the same time, as a matter of experience, I may say, that I have seen little or no inconvenience following the taking, in moderate quantities, the weak table beers of this country. The quantity of alcohol in them is about half an ounce to the pint. I present yon here with a table of the quantities of alcohol contained in various fermented beverages, by which you will see that they all contain a larger quantity of alcohol than I think can be taken without running the hazard of injury. Water. Alcohol. Sugar. oz. oz. oz. grs. 18^ 14 0 281 19i 02 0 267 Pale Ale 174 2i 0 240 Mild Ale 182 H 0 280 18 2 2 136 Table Beer 194 04 0 100 Port 16 4 1 2 154 44 0 360 16 4 0 80 Claret 18 2 174 24 Hock m MoBolle 18.1 1^ 17 3 1 133 16 4 0 400 Cider 19 ] 0 400 94 104 0 80 12 8 16 4 04 0 5 15