If alcohol comes at all under this class of foods, we rightly expect to find some of the evidences which attach to the hydrocarbons." What, then, is the result of experiments in this direction?
They have been conducted through long periods and with the greatest care, by men of the highest attainments in chemistry and physiology, and the result is given in these few words, by Dr.H.R.Wood, Jr., in his Materia Medica.

"No one has been able to detect in the blood any of the ordinary results of its oxidation." That is, no one has been able to find that alcohol has undergone combustion, like fat, or starch, or sugar, and so given heat to the body.

On the contrary, it is now known and admitted by the medical profession that ALCOHOL REDUCES THE TEMPERATURE OF THE BODY, instead of increasing it; and it has even been used in fevers as an anti-pyretic.

So uniform has been the testimony of physicians in Europe and this country as to the cooling effects of alcohol, that Dr.Wood says, in his Materia Medica, "that it does not seem worth while to occupy space with a discussion of the subject." Liebermeister, one of the most learned contributors to Zeimssen's Cyclopaedia of the Practice of Medicine, 1875, says: "I long since convinced myself, by direct experiments, that alcohol, even in comparatively large doses, does not elevate the temperature of the body in either well or sick people." So well had this become known to Arctic voyagers, that, even before physiologists had demonstrated the fact that alcohol reduced, instead of increasing, the temperature of the body, they had learned that spirits lessened their power to withstand extreme cold.

"In the Northern regions," says Edward Smith, "it was proved that the entire exclusion of spirits was necessary, in order to retain heat under these unfavorable conditions." ALCOHOL DOES NOT GIVE STRENGTH.
If alcohol does not contain tissue-building material, nor give heat to the body, it cannot possibly add to its strength.