We shall, therefore, observe, with regard to the habitual use of fermented liquors, that the bodily evils which arise from the custom rather depend upon the quality, or, in other words, the state of combination in which the alcohol exists in such liquors, than on the absolute quantity of the libation, or the frequency with which it is repeated. Daily experience convinces us that the same quantity of alcohol applied to the stomach under the form of wine, and in a state of mixture with water, will produce very different effects upon the living body, as well with reference to the immediate symptoms, as to the remote consequences of the potation; it has, for instance, been clearly demonstrated that port, madeira, and sherry, contain from one-fourth to one-fifth their bulk of alcohol;[471] so that a person who takes a bottle of either of these wines, will thus take nearly half a pint of pure alcohol, which is equivalent to a pint of brandy! The remote consequences too of alcohol in these different states, are as striking and distinct as their immediate effects. It is well known that diseases of the liver are the most common, and the most formidable of those produced by the use of _ardent_ spirits; it is equally certain that no such disorders follow the intemperate use of wine that is perfectly _pure_; let it be remembered that the greater proportion of that which is drunk in this country contains uncombined brandy, purposely added to meet the demand of the British market; and _Dr. MacCulloch_ thinks that it is to the unwitting and concealed consumption of this uncombined spirit, that we ought to attribute the prevalence of those hepatic affections which are comparatively little known to our continental neighbours. But although wine, in a state of purity, may be thus fairly excluded from the general obloquy which attaches to spirituous potations, it must not be regarded as entirely free from imputation. “The effects of wine,” says _Rush_ “like those of tyranny in a well formed government, are first felt in the extremities; while spirits, like a bold invader, seize at once upon the vitals of the constitution.” And even with respect to ardent spirits, although they can only be regarded as diluted alcohol, still each species appears to possess a peculiarity of operation; owing, no doubt, to the modifying influence of the other elements of the liquid; thus _brandy_[472] is said to be cordial and stomachic; _rum_ more heating and sudorific; _gin_ and _whiskey_, diuretic; and _arrack_, styptic, heating, and narcotic. It seems also that a modified effect is produced by the addition of various other substances, such as sugar and acids; which latter bodies, besides their anti-narcotic powers, appear to act by favouring a more perfect combination and mutual penetration of the particles of spirit and water. The effects also which are produced by the habitual use of fermented liquors differ essentially according to the kind that is drunk; thus ale