44. Pure alcohol, or an excessive quantity of ardent spirits, is an undoubted poison, and has been frequently known to produce fatal results. Stimulants in moderate quantities have been thought to increase strength, and in this view they have been called "alcoholic foods." This is not now conceded by scientific men. The prevailing opinion is, that they serve no useful purpose as an article of diet, and that their beneficial influence is limited to cases where the system is enfeebled, where some unnatural demand is made upon the vital powers, or where the supply of food is insufficient. Hence, while alcohol has not the power to build up, it may obstruct the process of pulling down. {79} QUESTIONS FOR TOPICAL REVIEW. PAGE 1. How is the necessity for food shown? 64 2. To what process of waste and repair is the body constantly subjected? 64 3. How do you account for the sensations of hunger and thirst? 65 4. What further can you state having relation to the subject? 65 5. What can you state in regard to the quantity of food required for the support of life? 65, 66 6. What circumstances change the needs of persons, old and young, as regards food and drink? 65, 67 7. What becomes of all the food and drink we consume? 66 8. What further can you state in relation to the process of renovation through which the body passes? 66 9. What can you state of the habits of nations in respect to diet? 66, 67, 69 10. What in relation to the selection of articles for food? 67 11. What as respects the necessity for changing or varying the diet? 67 12. What has been proved as regards animal food? 67 13. Of what importance is milk as an article of food? 67, 68 14. What are the constituents of milk? 68 15. What can you state of eggs as an article of food? 68 16. Of the meats, so called, as an article of food? 68, 69 17. What effect does cold have upon meats? 69 18. In what other way may beef and pork be preserved? 69 19. What can you state of salted meat as food, and of its continued use? 69 20. What change does meat undergo in the cooking? 70, 71 21. What directions are given for boiling meat? 70 22. What for roasting, and with what results? 70, 71 23. What is said about the frying of meats? 71 24. Give the statement in relation to trichina.