EFFECT UPON THE KIDNEYS.--The kidneys, like the liver, are liable in time to undergo, through the influence of alcohol, a "Fatty degeneration," in which the cells become filled with particles of fat; [Footnote: Disabled by the fatty deposits, the kidneys are unable to separate the waste matter coming to them for elimination from the system. The poisonous material is poured back into the circulation, and often delirium ensues.--HUBBARD. Richardson states that his experience "is to the effect that seven out of every eight instances of kidney disease are attributable to alcohol."] the vessels lose their contractility; and, worst of all, the membranes may be so modified as to allow the albuminous part of the blood to filter through them, and so to rob the body of one of its most valuable constituents. [Footnote: This deterioration of structure frequently gives rise to what is known as "Bright's Disease."--RICHARDSON.] DOES ALCOHOL IMPART HEAT?--During the first flush after drinking wine, for example, a sense of warmth is felt. This is due to the tides of warm blood that are being sent to the surface of the body, owing to the vascular enlargement and to the rapid pumping of the heart. There is, however, no fresh heat developed. On the contrary, the bringing the blood to the surface causes it to cool faster, reaction sets in, a chilliness is experienced as one becomes sober, and a delicate thermometer placed under the tongue of the inebriate may show a fall of even two degrees below the standard temperature of the body. Several hours are required to restore the usual heat. As early as 1850, Dr. N. S. Davis, of Chicago, ex-President of the American Medical Association, instituted an extensive series of experiments to determine the effect of the different articles of food and drinks on the temperature of the system. He conclusively proved that, during the digestion of all kinds of food, the temperature of the body is increased, but when alcohol is taken, either in the form of fermented or distilled beverages, the temperature begins to fall within a half hour, and continues to decrease for two or three hours, and that the reduction of temperature, in extent as well as in duration, is in exact proportion to the amount of alcohol taken. It naturally follows that, contrary to the accepted opinion, liquor does not fortify against cold. The experience of travelers at the North coincides with that of Dr. Hayes, the Arctic explorer, who says: "While fat is absolutely essential to the inhabitants and travelers in arctic countries, alcohol is, in almost any shape, not only completely useless, but positively injurious. I have known strong, able-bodied men to become utterly incapable of resisting cold in consequence of the long-continued use of alcoholic drink."