It interferes with alimentation." Dr.T.K.

Chambers says: "It is clear that we must cease to regard alcohol, as in any sense, a food." "Not detecting in this substance," says Dr.Hunt, "any tissue-making ingredients, nor in its breaking up any combinations, such as we are able to trace in the cell foods, nor any evidence either in the experience of physiologists or the trials of alimentarians, it is not wonderful that in it we should find neither the expectancy nor the realization of constructive power." Not finding in alcohol anything out of which the body can be built up or its waste supplied, it is next to be examined as to its heat-producing quality.
ALCOHOL NOT A PRODUCER OF HEAT.
"The first usual test for a force-producing food," says Dr.Hunt, "and that to which other foods of that class respond, is the production of heat in the combination of oxygen therewith.

This heat means vital force, and is, in no small degree, a measure of the comparative value of the so-called respiratory foods.

* * * If we examine the fats, the starches and the sugars, we can trace and estimate the processes by which they evolve heat and are changed into vital force, and can weigh the capacities of different foods.

We find that the consumption of carbon by union with oxygen is the law, that heat is the product, and that the legitimate result is force, while the result of the union of the hydrogen of the foods with oxygen is water.