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It may be suggested that this object has already been attained by such excellent works as " The Temperance Lesson Book" of Dr. B. W. Richardson, of England, and other similar publications. These certainly possess features of great merit, but while not detracting from their value in the slightest degree, it is thought, in consideration of the very limited portion of time likely to be devoted to this branch, that a more con- cise treatise would serve a better purpose. This little work aims to be such an outline of the sub- ject as may readily be covered by the occasional lessons of the school programme. At the same time it contains a pretty thorough review of the facts and arguments which form the groundwork of the temperance movement. The author hereby cheerfully acknowledges his indebt- edness in the preparation of these pages to the valuable 4 - PREFACE. researches of Dr. Richardson and others who have so thoroughly investigated the nature and effects of Alcohol. The statements made and facts adduced in this liltle work are all based upon competent and reliable authority, and it is the author's sincere hope that it may contribute in some degree to the instruction of the rising generation in sound temperance principles. The valuable suggestions and kin I criticisms of several friends are hereby gratefully acknowledged PicTON, June, 1883. o 1. k d 11 n i\ ,\ INTllODUCTOliY. "The true end and aim of edi'^ition is the forma- tion of character." If this be accepted it is evidently the duty of the teacher to press upon the attention of his pupils the great danger of indulgence in the com- mon vices of the day, among which the use of intoxi- cating liquors stands pre-eminently first — the one great rock upon which the lives of so many of our Canadian youth are hopelessly wrecked. The day is thus past wheix it may have been necessary to offer an apology for including the subject of Temperance in the Public School programme, and it is justly expected that it will receive from every teacher that attention which its importance demands. Professor Calderwood, of the University of Edin- burgh, in his work on "Teaching," writes thus : " If there be any one vice against which the teachers of our country should seek to warn the young, it is drunkenness. Our national reproach because of this one vice is a bitter one ; our national loss and suffer- ing appalling to a degree not realized by those who do not ponder the statistics of the subject. Intelligence and debauchery cannot go long together, either in INTRODUCTORY. personal or national history. Drunkenness is a vice at which school training should level its heaviest blows." And Dr. Willard Parker, of New York, the Nestor of American physicians, says : " We shall never control Alcohol until we have taught the people its nature and effects, and I can see no way of doing this except through schools." In giving instruction in this branch, it is recom- mended that the lesson be first outlined by the teacher upon the blackboard. This summary, with additional facts brought forward during the lesson, might after- wards be copied by the pupils into their note-books, unless they may be provided with the printed work, which is, of course, preferable. Such a summary of the principal points requiring attention may be found at the end of the book. TEMPEKANOE. I. Temperance, in its general sense, may be de- fined as moderation in the use of such things as are not hurtful in their nature. One hardly speaks of the temperate use of arsenic, strychnine, or prussic acid, because they are poisons, and their tendency being to destroy life, it is the part of wisdom to abstain from them altogether. Recent investigations have fully established the fact that drinks containing Alcohol are also poisons, and hence the term Temperance, as applied to them, has come to mean total absti- nence from their use as a common beverage. There is still a place for them among the drugs em- ployed by the physician, although even that field is greatly diminished in the practice of leading men of the healing profession. 2. The practice of temperance, as it relates to in- toxicating liquors, is a very old one. More than a thousand years before the Christian era, both in China and Egypt, the use of wine was strictly forbidden, while among the Greeks drunkenness was a crime punishable at one period by death, and on several oc- casions the vines were destroyed as a means of pre- venting the evil. The first temperance societies of modern times ap- pear to have been formed in Europe during the fif- THE riOMPERANCI:: I'RIMEK. teenth century, and are said to have been productive of much good. It was not, however, until the be- ginning of the present century that anything Hke a widespread temperance movement took place. This originated in the State of New York, and gradually spread to several others of the United States, after- wards reaching Ireland, Scotland, and England about 1829. The first object of these societies was absti- nence from distilled spirits only, but it soon became evident that the use of wine and beer produced re- sults almost as disastrous as the drinking of the stronger liquors. This discovery led to the adoption of the thorough, total abstinence pledge as the only satisfactory remedy for the evils of intemperance. The first temperance societies of Canada were formed about fifty years ago, and have grown into a variety of organizations which have their representa- tives throughout the entire Dominion. Great pro- gress has been made in the growth of the public sentiment en this important question, and the present outlook seems to indicate that the time is not far dis- tant when the trafiic in strong drink shall be hedged about with such repressive laws as shall confine it to its legitimate field in medicine and the arts. Already in our own country legislation is tending in this direc- tion, while the voices of the ministers and most of the members of the Christian churches strongly unite in favor of entire prohibition. Tirr: thmpkrancf. pkimi.r. 9 In the neighl)()rin,t^ Rc[)ul)li(: some of the States have already attained this, and in many others de- termined efforts are being made to secure it i)y a pro- hibitory amendment to the State constitution. In Great Britain very marked progress has lately been made in the spread of temperance principles, as shown by the increased activity of the churches in this work — the advanced i)osition in favor of total abstinence taken by large numbers of medical and scientific men — and the adoption by the House of Commons of the principle of local option, that is, permitting each dis- trict to choose whether licenses to sell intoxicating drinks shall be granted within its bounds. INTOXICATING LIQUORS. 3. This term is applied to all those artificial drinks which produce intoxication or drunken- ness. They are called artificial to distinguish them from water and milk, the natural drinks supplied by our Creator for the support of life and health. But man, whose skill is often misapplied and productive of evil, has sought out many strange beverages. 4. Wine is the oldest of the artificial drinks, having been known from the earliest period of history. It is made from grape juice by a process called fermen- tation. The grape juice, which contains a good deal of grape sugar, is allowed to stand in a warm place for three or four days, when it begins to putrefy ID THE TEMPERANCE PRIMER or decompose or ferment — that is, a part of the grape sugar is changed into alcohol and carbonic acid. In a few day^ the fermentation ceases, the juice settles, becomes clear, and is put into bottles or casks. It is now wine, an intoxicating liquor, be- cause it contains alcohol. If, instead of being bottled, it were to remain exposed to the air for a few days, it would become sour. In order to prevent this, more alcohol is often added to the newly-made wine ; this is called fortifying it. 5. All wines, whether foreign or home-made, are produced in a manner similar to that above described, and all contain more or less of the intoxicating prin- ciple, alcohol, and are therefore poisonous in their nature. Home-made wines are thought by some to be harm- less drinks, and their use is therefore approved by many people who are strongly opposed to the drink- ing of intoxicating liquors in general. But by the use of such wines a taste is formed at home which after- wards leads many to seek the stronger drinks, and sometimes results in the formation of intemperate habits. Any drink containing alcohol is dan- gerous, and should be avoided. Dr. Norman Kerr, of England, says : ** If there is one thing plainer to me as a medical man than another, it is that intoxicating liquors are, as their name implies, poisons, destroying more lives than all other poisons put together," ( ^ THE TEiMPERANCE PRIMER. II ( ^ 6. Beer is the name of another intoxicating liquor invented by the ancients. It is said to have been first made by the Egyptians by pouring hot water on barley and allowing it to ferment. The method at present adopted may be briefly described as follows : — The barley is first soaked in water for about forty- eight hours. It is then put into heaps so that it will get warm and begin to sproui. or grow. At this stage a substance called diastase is formed, which has the power of changing the starch of the grain into sugar. Next, to prevent the barley becoming too hot, it is spread out in thin layers upon a floor and is turned over every day for about two weeks. The sprouted barley is then dried in a kiln to stop its growth, and the buds or sprouts are removed from the grain, which is now called malt. During the process a considerable loss of material occurs, as loo parts of barley yield but 80 parts of malt. 7. In making beer the malt is first coarsely ground and steeped for a short time in hot water to dissolve the sugar present in it. The dissolved sugar, called sweetwort, is then drained off, leaving behind the husks and refuse, which are taken to feed cattle and pigs. Here again there is a loss of material of about one-half. The sweetwort is next boiled with hops, and after being allowed to settle, the clear liquor is drawn off and cooled. Then yeast is added to produce fermentationj the liquor undergoes the 12 THE TEMPERANCE PRIMER. process of cleansing or fining, and finally becomes beer. 8. Further loss of material ensues in the later stages of beer-making, by which still more nourishment is wasted. According to Dr. Ridge, of England, loo lbs. of good barley become 80 lbs. in malting ; by dissolving in water to make sweet wort and throwing the refuse away it becomes 40 lbs. ; by fermentation the solid matter is reduced to 20 lbs., and by cleansing and fining it becomes 10 lbs. "The 100 lbs. of barley make about 18 gallons of beer, in which there are only 10 lbs. of solid matter, and this far from being the most nourishing part of the barley — in fact no one would think of eating it as food." "In ICO pounds weight of beer there are about 89 pounds of water ; 6 pounds of alcohol ; 5 pounds of solid food." It is thus seen that a man would need to drink twenty ounces of beer to get one ounce of food, and that by no means of good quality _, but be- sides the food, which may be of slight value in sustam- ing life, he must take about an equal quantity of alcohol, which has a positive tendency to destroy life. Instead, however, of taking the alcohol for the sake of the nutriment in the beer, the drinker is attracted chiefly by the intoxicating ingredient, for if the beer be boiled the alcohol is driven off and the remaining liauid becomes very unpleasant to the taste. THE TEMPERANCE PRIiMER. ^' 13 The liquors known as ale, porter, stout, &c., are also made from malt by a similar process, and differ very little from beer or from each other. 9. Spirits is the name applied to another class of intoxicating liquors. They are produced by distilla- tion and contain a large percentage of alcohol. The l^rocess of distillation was discovered about the middle of the eleventh century. If a small quantity of wine be placed in a retort connected with an empty receiver and sufficient heat be applied, the alcohol soon begins to rise from the wine as an invisible vapor, ^nd passing over into the cool receiver is condensed drop by drop, and becomes again a liquid. This is spirit of wine, and the process is distillation. In this way wine was first discovered to be com- posed of alcohol and water. This discovery is said to have been made in Arabia, whence after a time it be- came known to the Spaniards, who, in turn, introduc- ed it into Ireland. When the distilled spirit began to be used as a drink it became known under various names. The name whiskey is from Ireland, brandy from Germany, gin from Geneva, and rum, made by distilling the fermented molasses of the sugar cane, is said to be from the Malay peninsula. The true brandy is always distilled from wines, but both it and whiskey are now mostly obtained from fermented grain, and even from potatoes, beets, and turnips. The differ- ence in the appearance of brandy and rum is caused H THE TEMPERANCE PRIMER. by the application of burnt sugar as a coloring matter. lo. The spirits above enumerated, gin, rum, brandy, and whiskey, contain about fifty per cent, of alcohol, and are therefore the most .injurious and dan- gerous of the intoxicating drinks. After them come wines, which are of various degrees of strength, from ten to twenty-five per cent, and lastly, ale, beer, and cider, containing from three to ten per cent, of alcohol. In order to represent the relative strength of the different alcoholic drinks. Dr. Ridge furnishes the following table : — " One uunce of true or absolute al- cohol is contained in each of the following : — One imperial pint of Porter. Three-fourths *' Stout, pale ale, or cider. One-half " Strong ale or British wines. Two-fifths " Champagne or claret. Three wineglassfuls of Sherry. Two " " Port. One '* " Brandy, rum, gin, whiskey." ALCOHOL. 1 1. We have seen in the preceding pages that the intoxicating principle in artificial drinks is alcohol. On account of its great affinity or liking for water, the pure substance is procured with great difficulty, even the strongest spirit obtained by distillation not being absolute alcohol. It is a clear, colorless liquid of a THE TEMPERANCK PRIMER. 15 or o J) burning taste and peculiar smell. It is a powerful narcotic and irritant poison, destructive of both animal and vegetable life, and is nowhere to be found in the realm of nature. Its only source is the fermentation of sugar, and it may be produced from all vegetable substances containing either sugar, or starch, which is readily converted into sugar, as we have seen in the manufacture of beer. Alcohol burns readily, and is therefore used in the spirit-lamp to produce heat without smoke. It is lighter than water and boils at a much lower tempera- ture. It possesses another property of considerable value — it never freezes, and is therefore useful in the construction of thermometers required to measure an extreme degree of cold. It is also useful in the labor- atory of the chemist as the solvent of many substances employed in medicine and the arts. Proof spirit contains about an equal amount of alcohol and water, and is so called from having been proved to be equal to a given standard. Where less than fifty per cent, of alcohol is present the liquor is said to be under proof, and where more is present over proof. COMPOSITION OP ALCOHOL. 12.. An elementary substance is one that cannot be decomposed. The ancients first proclaimed the ele- ments to be earth, air, fire, and water, but modern i6 THE TEMPERANCE PRIMER chemists have discovered upwards of sixty elementary substances. They have separated water into two gases — oxygen, represented by 0, and hydrogen by //— and have shown air to be a mixture of oxygen and nitrogen (N). They have also taught that fire is pro- duced by the union of with the carbon (C) of wood or coal, both being composed mostly of C, which ex- ists alone as a solid, but in union with forms a poisonous gas known as carbonic acid. Oxygen is a gas of an active, fiery nature ; it unites readily with most of the elements, and is the chief supporter of combustion. If the air we breathe were composed wholly of O, animal and vegetable life would be carried on at such a rapid rate by this active agent that it would soon come to an end — hence the is diluted with N. Hydrogen, also a gas, is the lightest of the elements, and being i4j^ times lighter than common air, is used in filling balloons. It is combustible, and burns with a pale flame, tinged with yellow. When hydrogen burns it combines with the oxygen of the air and pro- duces water, which is formed by the union of two atoms of // with one of — thus, HHO or H^0-= water. In the formation of alcohol both oxygen and hy- drogen are employed, together with a third element, carbon, as follows : — two atoms of C unite with six of H and one of 0-~thu3, CCHHHHHUO, or C^H^O^ common alcohol, technically known as ethylic alcohol. THE TEM'ERANCr PRIMER. 17 13. It is thus seen how alcohol resembles water in its composition, and in what respects it differs from it. Alcohol contains much more combustible matter, and so burns in the air, which water will not do. Alcohol is much less simple in its composition than water, and is only obtained as the result of a chemical process. Although its source is the natural grains and fruits, yet it does not exist in these as alcohol, and there- fore is not a natural product. For the starch of the grains must be converted into sugar, and this sugar, as well as that of the juices of fruits, must undergo fermentation, before alcohol is produced. During fermentation the pleasant, useful sugar is par- tially decomposed or broken up into carbonic acid and alcohol — two substances that are very powerful and destructive in their nature. ALCOHOL AS DRINK 14. The natural drink of men and animals is water, the beverage which God has abundantly supplied to nourish and refresh His creatures. This is essential to life ; nothing else can, or ever does, take Its place. For, though a man may confine him- self exclusively to one or more of the strong drinks we have described, it is the water in them that sup- plies the needs of the body. It is this which gives to cur bodies their size and rounded, smooth appear- i8 THE TEMPERANCE PRIMER. ance. Take away the water from them and they would become dried up like mummies. Water is the great solvent of the different sub- stances used as fov'>d. and forms the greater part of the juices by which our food is digested. The saliva is said to contain ninety-nine parts in the hundred of water, and the gastric juice ninety-seven parts in the hundred. The blood itself contains seventy-nine parts of w^ater in the hundred, and even the riuscles are shown, to have seventy-five parts, and the brain not less than eighty parts of water in the hundred. Thus it may be seen how absolutely we are de- pendent upon this precious fluid during every mo- ment of our existence, and how great is the folly, to call it by no stronger term, of those who seek to dis- place the free, pure, life-giving beverage by com- pounds that, so far from being adapted to the needs of the body, are rccknowledged to have a tendency to destroy life rather than to nourish it. For alcohol is a substance altogether foreign to the body, possessing no property that is necessary to any of its f rgans or functions. Alcohol is powerless to dissolve the ma- terials used as food — on the contrary, one of its lead- ing properties is to harden and preserve. It is not a substitute for water in any of the juices or tissues of the body, in fact it works mischief wherever it goes. It is an enemy intruding its poisonous presence into the blood and vital organs, and producing irritation to such an extent that most of it is thrown off by the THF TEMPERANCE PRIMER. 19 lungs, skin, and kidneys. It is prevented from work- ing fatal injury at once upon the delicate tissues by Ljing so iargely diluted with water that its full power is not felt. Moreover the desire for strong drink is not a natural one, but is created by habit. The universal impulse, :ifter a first taste of strong, intoxicating li- quor, is to spurn it as a deadly thing — a convincing proof of its unfitness as a drink for man. ALCOHOL AS FOOD. 15. But if alcohol be of no value as drink, may it not prove useful as food ? This seems to have been held until quite recently as a very general opinion among the users of strong drink. Perhaps those most interested in making out a good case for their favorite beverage did not examine the subject very thoroughly. The recent investigations of scientific men have com- pletely disproved the theory that alcohol is useful as food. It is not denied that average samples of beer con- tain about one part in twenty of a kind of food ma- < terial, but it is more so in name than in reality, and is to a very slight degree assimilated in the body. Baron Liebig, the celebrated German chemist, says : — " If a man drinks daily eight or ten quarts of the best Bavarian beer, equal to lager beer, in the course of twelve months he will have taken into his system the 20 THE TEMPERANCE I'KIMEK. nutritive constituents contained in a five-pound loaf of bread." Rather an extensive outlay for so small a benefit 1 Dr. Hargreaves says on this point : — " Let no one deceive himself by takir ; \ jr to be nourish- ed. 'I'hirty years' experience anu scientific investi- gations have established the fact that it does not nourish." But it may be objected by the beer-drinker that it is not reasonable to suppose that beer made from good barley should contain so little of its nutritious properties. It must not be forgotten, however, that these nutritive qualities are being constantly removed during the successive stages of manufac- ture, so that the residue suitable for food is found to be exceedingly meagre in (quantity, and very indiffer- ent in quality — especially as the grain mast be brought to a half-rotten condition in the early part of the pro- cess. When, through unfavorable harvest weather, the farmer is compelled to leave his wheat in the field until it sprouts, it is found to be unfit for food, be- cause it has begun to rot or decay. All alcoholic liquors are, in a similar way, the product of decay, and so far as affording wholesome food is concerned, are therefore most unsatisfactory and de- lusive. It is also stated that sone of the best varieties of wine contain a small amount of food-material in the form of grape sugar, and are thus of some value as THE TEMI'ERANCIC PRIxMER. ax nourishment. These wines are so rare, however, that it is hardly necessary to take them into account. 1 6. Jiut even the small proportion of food-material found in beer and some wines is altogether sei)arate from the alcohol, and is totally wanting in the stronger spirituous licjuors such as brandy, whiskey, cS:c. These contain nothing that can be assimilated or changed into flesh and blood by the vital powers, in building up the body and sui)plying its waste. They are quite unlike milk, which is a true, natural food, and sup- plies the elements required by the body for its susten- ance and growth, and in a form such that they may be readily assimilated. Milk is not spurned at the first taste, nor does it irritate and burn the mouth and throat as is the case with alcohol. Children subsist entirely upon milk, and even grown people might find it sufficient to maintain health and strength. But how long could they subsist on alcoholic liquors? The mere supposition is an absurd one ! 17. The only reasonable ground of possibility that such drinks may be useful as food — namely, the fact that alcohol is composed so largely of carbon and hydrogen, which are heat-producing elements — has been clearly disproved by the experiments of Dr. Richardson and others. These have shown that, though there is a temporary warmth and flushing of the skin in consequence of the increased action of the heart af^er taking alcohol, this is invariably followed by a falling of the bodily temperature below the 22 THE TEMPKkANCE I'RIMER. natural standard. Dr. R. says : -''Thus, by particu- lar and varied experiment it was placed beyond the range of controversy, that alcohol, instead of being a producer of heat in those who consume it, and there- fore a food in that sense, is a depressor, and therefore not a food in that sense." Dr. N. S. Davis, of Chicago, also states : — " It is proved with all the force and clearness of a mathematical demonstration that al- cohol is in no sense food ; neither furnishing material for the tissues, nor fuel for combustion, nor yet gen- erating either nervous or muscular force." And the same author further says : — " The increase in weight of some consumers of intoxicating lic^uors is not from increased nutrition, but from retarding the waste and retaining the old and effete matter longer in the tissues. This impairs the vitality of the system and predisposes or prepares it to yield to morbid influ- ences of any kind to which it may be exposed." It is thus seen that instead of taking the place of food in nourishing the body, alcohol destroys to some extent its beneficial effect. And the old notion that a drinker of alcohol can better endure extreme cold than an abstainer, has also been amply disproved by observations during recent Polar expeditions. These have shown unmistakably that men who practise total abstinence are far less liable to injury from the severity of high latitudes. In the language of Dr. Ridge : — " The experience of all observers in Arctic expedi- tions and cold climates conclusively shows that alcohol THK fr,MPKKAN( r. I'KIMKR. 23 is not only utterly unable to warm the body, Irat renders the system unable to produce as much heat as it otherwise would, and so exposes it to danger and to death." THE EVIL EI FECrS OI- ALCOHOL. I. IlH EflTdTtM on DiKCMiion. 18. Digestion is the process by which the materials of our food are so changed as to be made fit to enter the blood. The most important organ of digestion is the stomach, where the food remains longest, and in which it is acted upon by a powerful fluid called the gastric juice, that mixes with and dissolves it into a substance called chyme. The effect of alcohol will, of course, be less or greater according to the quantity of water with which it is diluted ; but in any drink in which it is present, its first action is to irritate the delicate lining of the stomach just as it irritates and inflames the mouth. In the case of habitual drinkers, this irritation be- comes chronic and develops into ulceration. In this state the stomach is unable to perform its natural duties, and indigestion is the result. 19. But alcohol acts upon the gastric juice itself, rendering it less able to digest the food, thus delay- ing the process and tending to ill-health. Its evil ef- fects upon the stomach would be much more marked, 24 THE TEMPERANCE PRIMER. were it not for the fact that it is soon absorbed by the coatings of that organ and so gets into the blood, by which it is promptly carried to the liver. Here again its action is very injurious, frequently causing inflam- mation and chronic disease, ending in dropsy and death. 20. The digestion is also seriously interfered with by the effect of alcohol upon the nerves which regu- late the action of the stomach. These are partially or completely paralyzed, and lose their controlling power to such an extent that the food is allowed to pass out of the stomach in an undigested state. This works injury to some of the other organs by overtaxing them with work that they cannot properly perform. The belief that alcohol aids digestion is thus found to be false. On the contrary, in the words of Dr. Cheyne, " Nothing more effectively hinders digestion than alcohol." 21. Another injury wrought through the nerves is the loss of appetite that occurs to the habitual users of strong drink. The desire for food is the natural expression of a real want of the body, but alcohol deadens the sensibility of the nerves of the stomach by which the want is made known, and thus prevents the feeling of hunger. This experience leads some people into the false belief that alcohol can supply the place of food — a very mistaken notion, as we have al- ready seen. THE TEMPERANCE PRIMER. 25 II. Its Eflcets on the Blood. 22. The blood is the life-current of the body ; that which carries the nutritive particles furnished by the food to every part, supplying heat and nourishment. It is forced out from the heart through the arteries, returns to it through the veins, and is then sent to the lungs to be purified and re-vitalized before it is again sent out on its life-giving mission. The nutritive part of the blood consists of a great number of very minute globules, mostly red, called blood corpuscles. They are so small that 3,000 can lie side by side in a single inch, and are like jelly in their nature. In their passage through the body these little corpuscles absorb carbonic acid, a sub- stance very injurious to life, and convey it by way of the heart to the lungs, where it is given off and thrown out by the breath we exhale. The same corpuscles immediately become charged with oxygen, an essential supporter of life, from the air which is in- haled, and their color is at once changed from dark red to bright red. This is due to the oxygen absorbed, which is distributed to every part of the body and carbonic acid again taken up in turn. So the work constantly goes on and we are preserved in health and vigor. But when alcohol gets into the blood the little cor- puscles become shrivelled or corrugated, because a portion of water has been taken from them by the alcohol, which has such a greed for water. Being thus i ( 26 THE TEMPERANCE PRIMER. changed and reduced in size, these corpuscles lose some of cheir power to absorb oxygen, and so the life-current lacks a portion of its vitality. Hence, the bodily powers are weakened and become less able to endure exercise, and the system is not so strong to resist the attacks of disease. Hence, too, confirmed drunkards are always sensitive to cold, and are more subject than others to serious affections of the lungs. 23. When considerable alcohol is taken it often causes the corpuscles, made smaller by loss of water, to adhere to one another in masses, and thus to hinder the free passage of the blood through the small vessels or capillaries. This leads to congestion of the organs in which it takes place, and in time to serious, if not fatal, disease. If the amount of alcohol be ex- cessive, the result is a coagulation or thickening, by which the course of the blood through the vessels is stopped, and death by paralysis or apoplexy frequent- ly ensues. 24. It is not the stronger liquors alone that act in- juriously upon the blood. The effect of ale and beer is to render the blood impure and unfit for circulation. Beer-drinkers are often men of large size and robust appearance — the very picture of health. But let an accident befal one of them requiring the slightest surgical operation, and the result is very often fatal in consequence of the diseased condition of the blood. THE TEMPERANCE PRIMER. 27 Dr. Grindrod says, " A London beer drinker wears his heart upon his sleeve, bare to a death-wound even from a rusty nail or the claw of a cat." Sir Astley Cooper was once called to attend a powerful-looking man who had injured his finp^er by the splinter of a stave, and though the wound was trifling, it proved fatal in consequence of the impure condition of the blood brought on by beer-drinking. Dr. Buchan says, " Malt liquors inflame the blood and tear the tender vessels of the lungs to pieces ; " and Dr. Gor- don states, "The moment beer-drinkers are attacked with acute diseases, they are not able to bear deple- tion, and die." 25. Again, alcohol influences the supply of blood sent to different ;)arts of the body. This sup- ply is under the control of the nervous system, which communicates directly with the arteries. But alcohol paralyzes the nerves, and thus prevents them from ex- ercising their usual control. Hence the arteries, freed from their natural restraint, relax more or less, and therefore more blood flows out along them, causing an unnatural flushing or redness of the skin. The little capillaries at the surface also become enlarged in con- sequence of the increased pressure, and this enlarge- ment after a time becoming permanent, accounts for the red faces and eyes of those in the habit of d: 'ik- ing strong liquors. 28 THE TEMPERANCE PRIMER. lit. ItM Si:ctM ou the Hears. 26. The proper work of the heart is to force the blood out through the arteries to all parts of the body. This is done by the contraction of its muscular walls, and every time this contraction takes place there is a pulsation in the arteries. This may readily be felt at the wrist, where the artery passes near the surface. It is computed that the heart of an ordinary man beatvS about 100,000 times in twenty-four hours. In hard work or violent exercise of any kind the action of the heart is proportionately increased, and the bodily powers become the sooner exhausted and require rest. Now it has been discovered that alcohol quickens the heart's action in a similar way to hard work and violent exercise. Dr. Richardson has observed that if '* four fluid ounces of alcohol were taken in the twen- ty-four hours the number of beats of the heart would be increased in that time from 100,000 to 112,226, or 509 extra strokes an hour and eight and a half a minute beyond the natural number. If the quantity taken were six ounces there would be an increase of 17,388 in the twenty-four hours — that is 724 extra strokes per hour, and twelve per minute ; and for eight ounces the increase would amount to 24,045 in the twenty-four hours, or 1,000 per hour and about 17 per minute beyond what is natural." In order to meet the case of those who drink moderately, Dr. R. supposes that only two ounces of THE TEMPERANCE PRIMER. 29 alcohol are taken in the twenty-four hours. *^This would cause 6,000 extra beats, equal to lifting a weight of seven tons one foot high. Expressed in another form, the work done may be represented by the pro- cess of lifting a seven-ounce weight 35,840 times to the height of one fooc each time. Suppose that one was obliged in twenty-four hours to lift so light a thing as a seven-ounce weight with one hand from a table and put it upon a shelf one foot higher than the table. It might not be difficult to do this for a few hundred times, but if it has co be done 35,840 times in twenty- four hours, or 1,493 times an hour, the labor would be so great that the hand would lail in a few hours al- together." '* If in writing two or three hours, the inkstand be placed one foot above the table, the mere matter of raising the hand through that one foot three or four times a mmute becomes too fatiguing to be borne. How, then, must the heart be wearied when it is driven to the extra and unnecessary work of lifting nearly lialf a pound one foot high 1,493 times an hour ! If a man were obliged to drive his heart to perform so much labor by running or other severe work, he would think his fate hard indeed. He would say it was like working at the tread mill, but he would not be more wearied, and he would not be so much injured." As a high rate of motion tends the sooner to wear out a machine, so the increased action of the heart 30 THE TEMl'ERANCE PRIMER caused by alcohol is a great strain upon it and the blood vessels connected witli it. A period of weari- ness and depression always follows the unnatural ex- citement produced by alcohol, and this exhaustion is caused by failure of the heart. Suppose a horse to be goaded to great speed by whip or spur, and this unnatural exertion to be kept up for several hours, how thoroughly wearied and ex- hausted does he become, and if the excessive work be frequently repeated, he is prematurely worn out. And is it to be expected that such an overworked organ as the human heart, which is ever busy, day and night, may be often subjected to a heavy, extra burden with out having its strength permanently impaired ? This explains the fact that so-called moderate drinkers, even in the prime of life, frequently sink under ordinary diseases from which an abstainer easily rallies. The heart is required to do some extra work to meet a sudden emergency in the conflict with disease, but is incapable of bearing the strain put upon it, and the patient dies — nominally from some ordinary complaint, but really from the evil ef- fects of alcohol. 26. One of the most fatal forms of heart disease produced by the use of alcohoi, is what is known by the physicians as t -^ty degeneration, in which portions of the muscular fibres are changed to fat, and the heart is thus rendered unable to perform its proper functions. A similar change sometimes takes THE TEMPERANCE PRIMER. 31 place in the walls of the blood vessels and causes them to burst. Dr. Norman Kerr says, " To drink I have been able to trace three-fourths of all my cases of heart disease." A large portion of the sudden deaths that take place are thus due to the effects of drinking alcohoHc liquors, and might be prevent- ed by the practice of total abstinence. IV. Its EITcet!* Upon ITIuscular ^tren$;;ih. 28. The muscles are those masses of flesh or lean meat by which the movements of the Fimbs and other parts of the body are produced. They are composed of fleshy strings bound together in bundles of various sizes, according to the place for whidh they are re- quired. For instance, the arm is moved by large muscles, and the eye by very small on 's. These are the parts of the body directly exercised in work, and it is found by experiment that the use of alcoholic drinks weakens the muscular contraction, and so hinders work. For it is certain that a large dose of alcohol will, in a short time, completely de- stroy muscular power and render a, man helpless. We infer from this that a less amount of alcohol must have some effect in the same direction. But again, the muscles contract under the stimulus derived from the nerves, and these are almost immediately affected by the drinking of alcohol. Hence men who have hard work to perform are in better condition and accomplish more when they avoid 32 THE TEMPERANCE PRIMER. intoxicating drinks. Men who go into training for trials of strength in rowing, racing, etc., ha^o learned the necessity of abstaining from all indulgence in such drinks. Edvvard Hanlan has given his emphatic testimony to the same effect, and Dr. Andrew Clark, of London, who had the opportunity of obseivjng ten thousand persons every year, says, *' I will risk all on the statement that alcohol is not a helper, but is a hinderer of work." Dr. Parkes, of England, who conducted most piins- taking experiments in order to test this question thoroughly, employed two gangs of men as nt-.rly equal physically as possible to do similar work. One gang was permitted to use beer, and the other was allowed no intoxicating liquor to drink. For a short time the beer-drinkers gained a slight advantage, but at the end of the day they were left far behind by the others. Next day the practice was reversed, and again it was discovered that the gang abstaining from intoxicating drink were much in advance of the others who had been successful the day before. He sums up the result of this and other experiments by saying, that "Alcohol not only does not help work, but is a serious hinderer of work " ; and Dr. Bell also testifies, " Alcohol always diminishes the strength of the body and renders man more susceptible to disease and unfit for any service in which vigor or activity is required." THE TEMPERANCE PRIMER. 39 V. ItN KdlectM on the Brain and Ncrvcn. CO. The nerves are white pulpy cords reaching from the brain and spinal cord to every muscle and part of the body. They are of t?wo kinds, nerves of sen- sation, and nerves of motion. They form the means of oommunication with the various parts of the body. They are a sort of telegraphic system by which messages or impressions are transmitted to and from the brain as the centre of nervous influence and chief organ of the mind For instance, if one's finger come in contact with the fire, an impression or sensa- tion of pain is promptly sent to the brain, which in- stantly returns the order to withdraw the finger. 30. Now, we have seen that alcohol irritates and burns whatever part of the body it touches. This is particularly the case with the susceptible material of the brain. So quickly does this poison act that in a very few minutes after being swallowed its injurious effect is felt in the head and manifested by the body. People sometimes refuse to taste liquor, because, as they say, **it flies to my head" The first sensation produced is one of excitement and pleasant exhilara'^'on, but this is quickly followed by a state of stupor aris ..g from the diminished sensi- bility of the nerve-stnictures, and thereby a lessening of the consciousness of impressions, whether from cold or heat, weariness or pain. 31. It is this anaesthetic effect of alcohol that leads to its use by those who seek relief from pain or sop- 34 rJlK IKMPEllANCE PRIMER. row. I>iit it cannot remove the cause — it only paralyzes the nerves and thus deadens the unpleasant sensations. \V1iile it is doing this, however, it is working sad injury to the delicate brain and nerve- material ; for if the (juantity of alcohol consumed be sufficient, complete i)aralysis and death are the result. After the stage of mental exhilaration is passed, in the words of Dr. Richardson, "The function of the higher mental centres is depressed, the mere animal centres remain uncontrolled masters of the intellectual man, and the man sinks into the lower animal in everything but shape of material body." Hence it is easy to understand why habitual indulgence in strong drink often permanently dethrones the reason and destroys the moral sensibilities, leaving the man a complete mental and moral wreck. 32. The evil effects of alcohol are more marked upon active thinkers than others. As it impairs the nutritive qualities of the blood, the brain is but imperfectly nourished, and under the wear and tear inseparable from constant mental toil an absolute wasting of its substance often takes place. Dr. R. says of brain-workers "That they are the least able to bear up against the ravages of alcohol — the men most likely to be deceived by this traitor who enters the most precious treasury, the citadel of the mind. These are the men who break up at their work, whose suns go down at noon ; these are the men dying at this day at a rate alarming to contemplate." THF. TEMPERANCE PRIMER. 35 V;. IlM KfiVclM upon tbc I?|iuil. 33. The mind is the controlling part of our com- plex nature, the presiding intelligence which really constitutes the individual. As it operates through the body as its instrument, it is affected to a greater or less degree by whatever affects the body. The drinking of alcohol, as we have seen (Art. 30), directly affects the brain, which is regarded as the chief organ of the mind. By stimulating the circulation it causes a greater amount of blood to flow to the brain, thus inducing mental activity and excitement to such a degree that the power of self-control is lessened, and the power of perception and judgment greatly weak- ened. This is why intoxicated people often act in such a foolish or passionate manner. The mental powers are obscured, and the passions have full play, uncontrolled by the reason and judgment. The con- science is also blunted by the same poisonous influ- ence', and men are led to say and do things that would shock them in their sober moments. They be- come like machines without proper regulation or con- trol, and are impelled by whatever passion may be predominant It is in such conditions that murder and other horrible crimes are often committed, for which offended justice exacts the life or the liberty of the offender. Thus the imperial intellect, that crowning glory of man, is dethroned by means of the subtle adver- 36 Tl!K TKMI'KUANCIi: PUIMhR. sary, alcohol, and all that is noble and God-like in the human organization is brought to the level of the brutes that perish. 34. Every case of ordinary intoxication must be re- garded as a temporary madness. It is not, therefore, to be wondered at that the habitual use of alcoholic drinks very often results in permanent madness or in- sanity From careful inquiry it is ascertained that from 20 to 60 per cent, of the inmates of asylums for the insane are there in consequence of the direct or indirect effects of alcohol. Dr. Howe, of Boston, testifies that "Of 300 idiots, 145 were found to be the progeny of habitual drunkards " ; and Lord Shaftesbury, for 1 6 years chairman of the Commission on Lunacy, says, "60 out of every 100 come to these asylums directly through drink." Of the indirect effects, the saddest and most important phase is the hereditary taint clinging to the descendants of the habitual users of strong drink Dr. Norman Kerr, of London, says, *'The m^ ' saddening, and perhaps the most serious, of the numerous evils inflicted by alcohol on human kind is the hereditary transmission, both of the drink-crave itself, and of the pathological changes caused by indulgence in alcohol.'* It is frequent matter of observation that the children, and even the grand-children, of drunken par- ents h^'ve an unnatural and over-mastering appetite for strong drink that is almost irresistible. In this THE TKMI'i:F<.\NCr, I'RIMr.R. 37 the the ►e re- .'fore, (holic or in- ithat Bsior ect or iostoii, to be Lord mission o these direct is the of the tlerr, of perhaps icted by mission, lological hat the iken par- appetite In this way a man may be the progenitor of dircase and crime in another generation, and so far from leaving his children a heritage of blessing, may weigh them down with curses tliat will ruin them forever and help to blast the generation after them. This possi- bility is fully borne out by the testimonies of com- petent scientific observers. Darwin the great naturaj- ist, states, " It is remarkable that all diseases from drinking are liable to pass from father to son even to the third generation, gradually increasing if the course be continued, till the family be extinct." 35. But we cannot close this part of the subject without placing greater emphasis upon the statement that the habitual ase of alcohol weakens the will. This is the first great step towards that mental, moral, and physical degradation which so often re- sults from strong drink. When a man first partakes of it his will is supreme — he has the ix)wer to refuse if he chooses to do so. If asked to deny himself lest his indulgence may grow into a habit, he replies that " there is no danger " — "he can stop at any time." But with continued in- dulgence an unnatural appetite is being created, and the power of self-control is being gradually impaired. The higher and nobler faculties of his nature are being surely undermined and weakened, while the baser passions are stimulated and strengthened. After a time he arrives at a stage in his downward career 58 THE TEMPERANCE PRIMER. when he would be glad to break off his evil habit, but is unable to do so. His will is no longer supreme — appetite has usurped the throne and is now king, rul- ing its subject with n.n absolute sway. This is no fancy picture, but is unfortunately too often exempli- fied in this and other countries. The one important lesson to be deduced is, that total abstinence from intoxicating liquors is the only safe practice for young and old. VII. Its FSfTects on tlie General Healfli. 36. From the facts given in the preceding pages it is clearly seen that the use of intoxicating liquors injures the general health and materially shortens life. Further proof of this statement is to be found in the fact that Life Assurance Companies, from a careful study of vital statistics, have not only come to refuse the application of men given to the excessive use of strong drink, but even to require a higher premium from moderate drinkers than from total abstainers. One such company in England, with a general section for moderate drinkers and a temperance section for abstainers, shows the following results : — Among the moderate drinkers 3,450 deaths were expected, and 3,444 actually occurred, while among the abstainers 2,002 deaths were expected, and only 1,433 were realized in the given period ; in other words, 975 more deaths occurred in that period through the use of alcohol." THE TEMPERANCE PRIMER. V) 37. Leading medical men throughout the V70rld also agree that the use of alcohol renders people more liable to disease and prolongs the illness of those who recover, while very many deaths are indirectly caused by it, though said to be the result of other diseases. Sir W. Gull publicly stated before a committee of the House of Lords : - ** A very large number of peo- ple in society are dying day by day, poisoned by alcoholic drinks without knowing it, without being supposed to be poisoned by them. I hardly know any more powerful source of disease than alcoliolic drinks. 1 do not think it is known, but I know alcohol to be a most destructive poison, I should say from my experience that it is the most destructive agent that we are aware of injhis country." Sir H. Thompson, surgeon to University College Hospital, in a letter to the Archbishop of Canterbury, says : — " I have long had the conviction that there is no greater cause of evil, moial and physical, in this country than the use of alcoholic drinks ; I do not mean by this that extreme indulgence which produces drunkenness ; the habitual use of them, to an ex- tent far short of this, injures the body and lessens the mind's power to an extent which I think few peo- ple are aware of. I have no hesitation in saying that a very large proportion of some of the most painful and dangerous diseases which come under my notice arise from the common and daily use of fermented alcoholic drinks, taken in the quantity which is 40 THE TEMPERANCE PRIMER. j ordinarily considered moderate. As to this fact I feel that I have a right to speak with authority, and I do so solely because it appears to me a duty not to be silent on a matter of such extreme importance." Dr. Murchison says : — " The daily dose of alcohol induces an unnatural chemistry of the tissues and the circulation of an impure blood which account for the brittle artery, the softened heart, the gouty kidney, and the other evidences of premature decay." Dr. Willard Parker, of New York, attributes one- third of the mortality of the United States to alcohol. Mr. J. H. Sherman agrees with the statement, and gives 371,500 deaths per year as the number directly or indirectly due to intoxicating liquors. 38. Cholera and other epidemic diseases always reap their greatest harvests among the users of strong drink ; indeed, very few total abstainers fall victims to them. This was amply proved by observation during the cholera wave of 1832. Dr. Rhinelander says of Montreal in that year : — *' The victims of the disease are the intemperate. Not a drunkard who was at- tacked recovered, and almost all the victims have, at least, been moderate drinkers." Dr. Sewall, of New York, stated that of 204 cases of cholera in the hos- pital, there were only six temperate persons, and these had recovered ; and Mr. Delavan, of Albany, after careful inquiry published the following : — " Of 336 THE TEMPERANCE PFilMKR. 41 jj ■e, New hos- hese after 336 persons who died of cholera in 1832, 140 were intem- perate, 186 moderate drinkers, 7 strictly temperate, and 3 unknown. " When the dreadful scourge of yellow fever visited New Orleans in 1853, it was observed by Dr. Cart- wright of that city that about 5,000 drinkers of intoxi- cating liquors died before a sober citizen was attacked 39. It is also well known that excessive heat is es- pecially fatal to consumers of alcohol, and that a very large proportion of the victims of sunstroke, so called, is from that class. Sir Charles Napier has reported that soldiers on the march in India who drink spirits are more liable to sunstroke, as they have an ally of the sun in their brains. Two years ago the Cincinnati Gazette contained this item: — "Of the 500 deaths which occurred in this city from the excessive heat, three-fourths, if not a larger propori ion, are traceable to the intemperate use of intoxicating liquors." 40. Let it not be supposed that it is the man who drinks to excess, or the drunkard, alone that falls a ready victim to disease. His end may come sooner than that of the moderate drinker, but both are equal- ly certain to be premature. In addition to the testi- mony already given on this point, Dr. Gordon, in an English Parliamentary report, says : — "Leaving drunk- enness out of the question, the frequent drinking of a small quantity of sjMrits is as surely destructive of life as more habitual intoxication." This is the general Ill ill 42 THE TEMPERANCE PRIMER. testimony of physicians, and agrees with the hospital returns, which show that nearly four out of five of their patients, whether medical or surgical cases, are there from the effects of strong drink. Hence, we are warranted in again deducing the em- phatic truth, that total abstinence from intoxi- cating liquor is the only safe practice. I.. ^1 VIII. Its Eflrcts on ITIoralM. 41. Man is created with a higher or spiritual nature akin to his Maker, and a lower or animal nature like the beasts. If he follow the aspirations of the former he becomes God-like in his character, but if he yield to his lower propensities he sinks to the level of the brute. To maintain his proper posi- tion as *'the noblest work of God," it is therefore necessary that a man be directed by the superior powers of reason and conscience. Anything that in- terferes with the supremacy of these faculties, destroys the L:.rmory of the human organization and renders it liable to go astray. 42. We have seen (Art. 33) that alcohol is the enemy of reason and conscience. By its poi- sonous influence upon the brain these are obscured, and their power to guide and control are greatly lessened. Hence, the man who is under the mfluence of alcohol, like a ship without a helm, is driven in whatever dhection the winds of passion may blow. No considerations of right and wrong are sufficient to THE TEMPERANCE PRIMER. 43 check his evil inclinations. The ties of friendship are forgotten, and even the more sacred endearments of home are no protection against deeds of violence. 43. If one could exactly represent the numbers of women and children who suffer every year in our country from the wrongs inflicted by drunken men, the picture would be a very sad one. And since these men, when sober, are affectionate to their families, we are justified in charging the mischief done, to the strong drink with which they poison themselves. Nothing else can so influence a man to injure his dearest friends — nothing but alcohol can blot out every humane feeling and prompt him to act more like a fiend than a man. But the perpetrators of such crimes rarely find their way to prison. Most of the injured ones prefer to suffer in silence the wants of the ordinary comforts of life, and even to bear cruel neglect and violent abuse uncomplainingly, rather than invoke the protection of the law, lest one of the household be branded as a criminal. 44. Not to mention the uncounted wrongs above re- ferred to, alcohol is univer. ally acknowledged to be the most fruitful source of crime, and has a greater number of victims in the prisons of the world than all other causes combined. The most eminent jurists of Great Britain and America estimate the proportion of criminals caused by alcohol at from seventy to eig'uty ].er cent, of the whole number Hi 44 'J'HE TEMPERANCE PRIMER. Lord Bacon stated long ago, that al! the crimes on the earth do not destroy so many of the human race, nor ahenate so much property, as drunkenness ; and Sir Matthew Hale, speaking trom twenty years' ex- perience, says, " If the crimes and encrmities com- mitted during that time were divided into five parts, four of them have been the product of excessive drinking." The present Lord Mayor of London lately gave it as his experience as a magistrate that " nine-tenths, if not nineteen-twentieths, of the brutality and crime that came before him had their origin in the curse of drink;" and Lord C'^^eridge, the present Chief Justice of England, a snort time ago said, " But for drink we might shut up nine out of ten of our jails." Elisha Harris, M.D., Cor. Secretary of the Prison As- sociation of New York, says, *' xA.bout 82 per cent, of the convicts in the United States privately confess their frequent indulgence in intoxicating drinks." From the best information at hand, it is indicated that at least 70 per cent, of the annual arrests in the Province of Ontario are due to this cause, and wherever the baneful influence of alcoholic liquors is exerted, the inevitable result is to fill the prisons with criminals. Without this demoralizing agency there would be very little for judges and juries to do. But as alcohol predisposes to disease by its action upon the body, so by its effects upon the mind it prepares the way for the commission of every species of crime. THE TKMPKRANCE PRIMER. 45 THE WASTE CAUSED BY ALCOHOL 45. When a man pays his money for food he gene- rally receives value for the amount paid, but when his hard earnings go for intoxicating liquor, not only does he fail to receive anything that will benefit himself, but he obtains what will even prove an injury. To pay his money for nothing, or lose it, would therefore be a gam to the man who determines to buy strong drink with it For, if he drink the alcohol he buys, it will cause some injury to his body, it will have some evil effect upon his moral character, and it will cause some loss of time and strength for work. 46. We will suppose that a man spends the average sum of ten cents per day for intoxicating drink. This would amount to seventy cents per week, about three dollars per month, and thirty-six dollars and a half a year. If you ask the same man to insure his life for a thousand dollars, or pay thirty dollars a year for some other desirable object, he will probably reply that *' he cannot afford it," although either would cost a less amount than his daily indulgence. But the thirty-six and a half dollars a year is not all that he loses. At a moderate estimate the waste'of time caused by drink may be valued at an equal amount, making altogether a financial loss of seventy- three dollars a year, besides the loss of strength and 46 THE TEMPERANCE PRIMER. health resulting from the habit of drinking alcoholic liquors. Now seventy-three dollars a year for the space of ten years would equal seven hundred and thirty dollars, not reckoning interest, and in twenty years would amount to fourteen hundred and sixty dollars — a sum sufficiently large to prove a very wel- come aid in the declining years of almost any person. 47. This computation, however, has reference to only one person. Let us glean from the last returns of the Government of Canada a few facts showing the great waste resulting from the vast trade in intoxi- cating drinks which is now being carried on in this country. During the year ending June 30th, 1882, 1,436,101 gallons of wine and spirits were imported, and 3,552,- 818 gallons manufactured, for the use of the people in Canada. During the same time 245,391 gallons of m.alt liquors were miported^ and not less than 12,036,- 979 gtiho^s manufactured for the same purpose — in all 17,274,289 gallons of alcoholic liquors taken for consumption by less than five millions of people in one year — an average of more than seventeen gallons to every family in the Doniinion. This quantity would require upwards of 2,600,000 bushels of grain to produce it, and would sell at retail for more than twenty-five millions of dollars. Allow- ing one-twentieth of all this liquor to be devoted to some useful purpose in medicine and the arts, there is P< THE TEMPKRAN'CK PRIMER. 47 le in s of ; — in ti for one ns to retail .Row- ed to ere is left a direct criminal .vastc of twenty-three millions seven hundred and fifty thousand dollars a year ! 48. This amount is not only a direct loss to those from whose pockets it is taken, but the drink it buys occasions a loss of time and energy that may be esti- mated at an equal amount, leaving out of the question the value of life and property sacrificed every year to the criminal carelessness of drunken employees in positions of trust and responsibility. And then, it must be remembered that alcohol is answerable for about four-fifths of all the crime and pauperism, and not less than two-fifths of the insanity of this country. What do these cost the sober part of the community in police prulection, administration of justice, asylum maintenance, and support of the poor ? The question is more easily asked than answered. The debit side of the account with alcohol is a very large cne. Even the capital invested in its manufac- ture employs only about one-tenth of the number of men that would be employed by an equal amount in- vested in useful industries. Summing all up we are probably safe in stating that a grand total of Fifty Millions of Dollars is wasted every year in the Dominion of Canada upon an article that gives to the purchaser no substantial good, but is a source of positive injury and loss. 49. But a still greater waste — that of human life and happiness — is beyond our power to estimate. It is computed that not less than six thousand people die 48 . HE TKMl'EKANCE rUIMER, every year in this country from the intemperate use of intoxicating drink — an average of more than sixteen victims every day offered at the shrine of alcohol in addition to the moderate drinkers who die from its indirect effects 1 What desolate homes — what agony of friends — what struggles with the tempter — what sinking in despair, are represented by this statement ^ And all these were once innocent children ! Mav we not hope that the children of to-day will take warning and never touch nor taste intoxicating liquor. SUMMARY OF CONTENTS, AND REVIEW OUTLINE. Intkoductory page 5 Temperance page 7 1. Definition of Temperance — Total Abstinence. 2. Historical — present aspect in Canada, United States, and Great Britain. Intoxicating Liquors. page 9 3. Defined — artificial and natural drinks. 4. Wine — how made — fermentation — fortifying. 5. The poisonous principle — home-made wines dangerous — why — Dr. Kerr's testimony. 6. Beer — history — process of manufacture — barley to malt — diastase. 7. Malt to beer — sweet-wort. 8. Loss of material — tables of Dr. Ridge — percentage of alcohol — beer without alcohol — ale, porter, stout, &c. 9. Spirits — ^ow made — distillation — when and where dis- covered — origin of names — whisky, brandy, gin, and rum. 10, Why most dangerous — percentage of alcohol in spirits, wines, beer, cic iY — table of relative strength. fO THE TFM1»1;KANCK I'KIMKR. Alcohol. pag(! II 11. l)esoril)0(l— sourer - (]nfilities—nso in spiritl.imp.s, thor- inotiu'tcr, and hh ^fiioial solvent — proof-spirit. Composition of Alcohol. page 15 12. Klonionts of water and air — 0. H. C. doseribed — con- wtituunts of alcoliol. 13. Dilfcroni'e between aleohol and water — alcohol pro- duced l)y chemical process — not a natural product. Alcohol AS Prink. page 17 14. Water in the body — uses — per cent, of water in digest- ive juices — in blood, inuHcle, l)rain — alcohol hardens — irritates — does not dissolve food — desire for alco- hol not natural. Alcohol as Food. page 19 15. One part in twenty of beer a sort of food — Statement'* of Liebig and J)r. Hargiaves— loss of nourishment in manufacturing — rotten grain — sugar in wines. IG. Ko nouilshment in alcohol or spirits, which= water and alcohol — milk and alcohol compared. 17. Alcohol and bodily heat — testimony of Dr. Richardson and Dr. Davis — Alcohol and extreme cold — Dr. Ridge. The Evil Effects of Alcohol. I. Its Effects on Digestion. page 23 ' 23 18. Digestion — the stomach — gastric juice — chyme — alco- hol causes irritation, ulceration, indigestion. 19. Delays digestion — attacks the liver THiJ TEMPKRANCE PRIMKR. 5» 20. Alcoliol acts on nerves of stoniacli — testimony of Dr. Cheyno. 21, Alcoliol impairs the appetite' and thus causes false notions. II. Its Eefects on tuk Blood. page 25 22. Use of the blood — its circulation — corpuscles — size — work — carry oxygen and carbonic acid — action of alcohol— how it weakens tlie body. 23. Effects of great (quantity — obstructs by cohesion and coagulation. 24. Action of malt liquors on the blood — deceptive appear- ance of l^eer drinkers — result of surgical operatitjns — ■ Dr. Grindrod — Sir Astley Cooper — Drs. Buclian o"d Gordon. 25. Alc(jhol and the supply of blood — origin of red faces and eyes. III. Its Effects on the Heart. - - - page 28 26. Work of the heart — ])eats in 24 hours — increase nnder 4, C, 8, and 2, ounces of alcohol, as shown by Dr. Richardson — the waste of energy measured and com- pared — why m*^ lerate drinkers often sink under disease. 27. Fatty degeneration of heart, and walls of blood-vessels — statement of Dr. Kerr — the only safe practice. IV. Its Effects upon Muscular Strencjtii. - page 31 28. The muscles — size — use — weakened by alcohol — proof- alcohol and hard work — practice of men in training — testimony of Hanlan — Dr. Clark — Dr. Bell — ex- periments of Dr. Parkes. 52 THE TEMPERANCE PRIMER. i V. Its Effects on the Brain and Nerves. - page 33 29. The nerves — kinds — use. 30. First action of alcohol — after effect — stupor. 31. Why alcohol is used to relieve pain or sorrov/ — in- jurious effect — testimony of Dr. Richardson. 32. Alcohol and biain-workers — cause of injury — additional testimony. VI. Its Effects on the Mind. - - page 35 33. The mind — why aifected by the body — how mental activity is caused by alcohol — its effect on self-con- trol, perc. ption and judgment — conduct of intoxi- cated people — like machmecs — why more likely than other.s to commit crime. 34. Alcohol and insanity — percentage due to it — testi- mony ot Dr. Howe and Lord Shaftesbury — indirect etlects of alcohol — Dr. Kerr — Darwin. 35. Intemperate hcvl Its and the will — gradual weakening of self-co'^troi — th^. only safe practice. VII. Its Effects on iIE General Health. page 38 36. Alcohol shortens life — proved by Life Assurance Com- panies — comparative table of deaths. 37. Testimony of medical men — Sir W. Gull — Sir H. Thompson — Dr. Murchison — Dr. Varker. 3S Alcohol and cholera — Dr. Richardson — Dr. Sewall — Mr. Delavan — yellow fever — Dr. Cartwright. 39. Alcohol and excessive heat — Sir C. Napier — Cincin- natti Gazette. 40. Moderates drinking and health — l)r. Gordon— hospitiil returns. THE TEMPE..ANCH PRIMER. VIII. Its Effects on Morals. 53 page 42 41. Man linked to God and the brute — his guides, reason and conscience. 42. Alcohol the enemy of these — Iiow ? 43. Sufferings of helpless and innocent due to alcohol — why few of the guilty are punished. 44. Alcohol and crime — testimony of Lord Bacon — Sir Matthew Hale — Lord Mayor of London — Lord Cole- ridge — Dr. Harris — percentage of Ontario. The Waste Caused by Alcohol. - - - page 45 45. Buying food and alcohol, compared. 46. Amount of ten cents per day for one, ten, twenty years. 47. Quantity of intoxicating liquors consumed in Canada for one year — estimated value. 48. Loss, direct and indirect — some items on the debit side. 49. Loss of life and happiness through drink. J. (&nqt & €00. S^t\3) (Blnc^tionni Moxka. MASON'S GRADUATED SERIES OF ENGLISH GRAMMARS. Mason's Outlines of English Grammar. For the use of junior classes. Price, 45 Cents. Mason's Shorter English Grammar. With copious and carefully gntded e><;erci8us, 2i3 pages. Price, 60 Cents. Mason's Advanced Grammar. Including' the principles of Grammatical Analysis. By C. P. Mason, B. A., F. C. F,, fellow of University Collep;e, London. Enlarged and thoroughly revised, with Exaniinationa Pap^tirs added by W.Houston. M.A., 27th Edition, price, 75 Cents. " I asked a grammar school inspector in the old country to send me the best grammar published there. He immediately' sent Mason's. The chap- ters on the analysis ot difficult sentences is of itsc'f HUilicient to place the work far beyond any English Grammar hitherto before the CanadiaE put lie." — Alex. iSims, M. A., H. M. H. S., Oakvillc. English Grammar Practice. This work consists of the Exercises appended to the " Shorter English Grammar," published in a separate form. They are arranged in progrtissive lessons in such a manner as to be available with almost any text book of English Grammar, and take the learner by easy stages from the simplest English work to the most difficult constructious m the language. Price, 30 Cents. Outlines of English Grammar. Txi«se elen.entary ideas are reduced to regular form by means of carefal definitions and plain rules, illustrated by abundant and varied examples for practice. The learner is made acquainted, in moderate measure, with the most important of the older forms of English, with the way in which words are constructed, and with the elements of which modern English is made up. Analysis is treated so far as to give the power of dealing with sen- tences of plain construction and moderate dificulty. In the English Grammar the same subjects are presented with much greater fulness, and Cfcrried to a more advanced and difficult stage. 11 le work contains ample materials for the requirements of Competitive Examinations reaching at least the standard of the Matriculation Examination of the University of London. The Shorter English Grammar. is intended for learners who have but a limited amount of time at their dis- posal for English studies ; but the experience of schools in which it has Deen the only English Grammar used, hao shown that, when well mastered, this work also is sufficient for the London Matriculation Examination. Wi. J. Cage ^ Co's. ilcU) (EbucaiiomU «Borh0. M ,1 ' BOOKS FOR TEACHERS AND STUDENTS, BY DR. McLELLAN. Examination Papers in Arithmetic. By J. A. McLklTjAx, M. A., LL. D., inspector of High Schools, Ont., and Thomas KiaKiiAND, M. A., Scieuoc Master, Normal School, Toronto. " In our opinion the best Collontion of Problems on the American Con- tinent." — National Tkacukks' M >NTnLY, N. Y. Seventh Complete Edition, - - Price. $l;00. Examination Papers in Arithmetic. ---Part I. By J. A. McLellan, M. A., LL. D., ar.d Tugs. Kiu^i^and, M. A. Price, - - - . . 50 Cents. This Edition has been issued at the -cquest ci a large number of Public School teachers who wish to ha.c a Cheap Edition f-jr the use of their pupils preparing for adiuission to High School. Hints and Answers to Examination Papers in Arithmetic. By J. A. MrT.ELLAX, M. A., LL. D., and Tuos. Kirkland, M. A. Fourlii Edition, . - . - . $i.GO. McLellan's Mental Arithmetic. ---Part I- Containlng the Fundamental Rules, Fractions and Analysis. By J. A. McLellan, M. A., LL. D., Inspector High Schocis, Ontario. Third Edition, 30 Cents. Authorized for use in the Schools of Nova Scotia. McLellan's Mental Arithmetic. ---Part II. Specially adapted for Model and High School Students. Third Edition, - - - Price, 45 Centa The Teacher's Hand Book of Algebra. By J. A. McLellan, M. A., LL. D. Second Complete Edition, $1. 25, Teacher's Hand Book of Algebra. ---Part I. Prepared for the use of Intermediate Students. Price, ----- 75 Cent.'?. Key to Teacher's Hand Book of Algebra. Second Edition, - - . Price, $1.50, J. ©age & QLo'a. £it\B (Ebncattonal Morlig. WORKS FOR TEACHERS AND STUDENTS, BY JAS. L. HUOUSS. Examination Primer in Canadian History. On the Topical Method. By Jas. L. Hdoh««8, Insixjctorwf Schools. To- ronto. A Primer for Students preparing for Examination. Price, 250 Mistakes in Teaching. By Jas. Lauodlin Hugubs. Second edition. fc*rice, 60c. AaOFTBP BT BTATB UMIVBBSITT OP IOWA, AS AN BLBMHNYART WORK FOR USB OF TBACnBKB. rhia work discusses in a tei.j manner over wie hundred of the mistakes commonly made by untrained or inexperienced Teachers. It is designed to warn young' Teachers of the errors they are liable to make, a'.id to help the older members of the profession to discard whatever methods or habits may be preventing their higher success. The mistakes are arranged under the following heads : 1. Mistakes in Management. 2- Mistakes in Disciplino. M. Mistakes in Methods. 4. Mistakes in Manner How to Secure and Retain Attention. By Jas. Lauoulin Hughes. Price, 25 Cents Comprising Kinds of Attention. Characteristics of Positive Attention Characteristics of The Teacher. How to Control a Class. Developing Meu tal Activity. Cultivation of the Senses. (Prom The School and Univbrsity MAOAMr^B, Londojt, Eno.) "Replete with valuaole hints and practical suggestions which are evidei i ly the result of wide experience in the ccholastio profession." 11^ Manual of Drill and Calisthenics for use Schools. By J. L. HuoHBS.Public School Inspector, Toronto, Graduate of Militar / School, H. M. 29th Regiment. Price, 40 Cent&z The work contains : The Squad Drill prescribed for Public SchooU^ in OU' tario, with full and explicit directions for teaching it. Free Gymnastic Ex ercises, carefully selected from the best German and American systems and arranged in proper classes. German Calisthenic Exorcises, as taught by th« late Colonel Goodwin in Toronto Nonnal School, and in England, Several of the best Kindergarten Gamos, and a few choice Exercise Songs The instructions throughout the book are divested, as far as possible, oH uiuiecessarj' t«;chnicalities. "A most valuable book for every teacher, i^articularly in country place? It embraces all that a school teacher should teach his pupils on this suuj ,ci. Any teacher Ofi use the easy drill lessons, and by doinjtr so he will \^, i'Ot; forring a benefit on his country."— C. llAUCMfTR Dkaknalv, Mnj.*.. i/Ht Life Guards. Drl" Instiuctor Norinal and AlfHlcl Schools, Toronto M. J. ffiage ^ Cos. |kU) (6l3ucational cllorks.- EXAMINATION SERIES. Canadian History. By James L. Hloiiks, Inspector of Public Schcols, Toronto. Price, 25 Cents. HISTORY TAUGHT BY TOPICAL METHOD. A PRIMER IN CANADIAN IJISTORV, FOR .SCHOOLS AND STUDENTS PREPARINO FOR EXAMINATIONS. 1. The histciy is (U\ idcil into periods in accordance with the great na' tionai chang^es tha^ have taken place. 2. The history of each i>eriod is yiven topically instead of in chronolof ical order. 3. Examination questions are given at the end of each chapter. 4. Exaniination papers, selected from the otiicial examinations of the dill'erent provinces, are given in the Appendix. [). Student's review outlines, to enable a student to thoroughly test his own progress, are inserted at the end of each chapter. 6. Special attention is paid to the educational, social and commercial progress of the country. 7. Constitutional growth is treated in a brief but comprehensive exer- cise. AW By the aid of this work students can prepare and review for exam- inations in Canadian History more (piickly than by the use jf any other work. Epoch Primer of English History. By Kev. M CuEiunroN, M. A., Late Fellow and Tutor of M«rton Co'llego, Oxford. Authorized by the Education Department for use in Public Schoolp, and for admission to the High Sciiools of Ontorio. Its ailaptal)ility to Public School use over all other School Histories will be siiown by the fact that — In a brief comjuvss of one hundred and eighty pages it covers all the work recpiired for juipils preparing for entrance to High Schools. The price is less than one-half that of the other authorized histories. In using the other Histories, pupils are compelled to read nearly three times as much in order to secure the same results. Creigliton's lOpoch Primer has been adopted by the Toronto School Board, and uiany of the principal Public Schools in Ontario. M. J. (BuQc. ^' (Co's. |lcU) 0:biuatioiuU ^orht>. THE BEST ELEMENTARY TEXT-BOOK OF THE YEAR. Gage's Practical Speller. A MANUAL OF fcil'ELLLNG AND DICTATION. Price, 30 Cents. Sixty copies ordered. I.3ount Forest Auvocatb. After careful insiwct on we iiiihesitatiiij,'ly pronounce it the best sy*>il' ing book ever in use i)i our public schools. The Practical SjHiller securtfli an easy access to its contents by the very systematic arrangements of the words in topical classes ; a iiermanent inipressio'.i on the memory by the frequent review of ditlicult words ; and a saving o^ time and effort by the selection of only such word's as are difficult and of common occurrence * Mr. Reid, IL S. Master heartily reconunends the work, and ordered some S)',\ty copies. It is a book that should b vince. Practioa-u Dbpartmbnt will always contain useful hints on methods of leashing different subjects. Mathiimatical Dbpartmbnt gives solutions to difficult problems also on Examination Papers. OFPiciAii Dbpartmbnt contains such regulations as may be issaed from time to time. Subscription, $1.00 per annum, strictly in advance. RiAD mi FoLTXtwiNO Lbtter from John Grebnlkap Wuittibb, wbm Fa* Mous American Port. I have also received a No. of the " Canada School Journal," which seems to me the brightest and most readable of Educational Magazines. I am very truly thy friend, John Greenleaf Whittier, A Club of 1,000 Subscribers from Nova Scotia. (Copy) Education Office, Haupax, N. S., Nov. 17, 1878. Messrs. Adam Miller & Co., Toronto, Ont. Dear Sirs,— In order to meet the wishes of our teachers In various part« of the Province, and to secure for them the advanta^fe of your excellent periodical, I hereby subscribe in their behalf for one thousand (1,000) copies at club rates mentioned in your recent esteemed favor. Subscriptions wilj begin wit' • January issue, and lists will be forwarded to your office in a few days. Yours truly, David Allison, Chief Supt. of Education. Address, W. J. GAGE & CO Toronto, Canada. )Xk&, ra kssistea a, New i»j ihwj Seleo- ch ?ro- lods of dso on i from SB Fa* seems n very sr, L878. i parts sellent copies ri8 wil| la few ;ion.