As to the wine-bibber, no directions can be given which will prove very satisfactory. The varieties of wines are so numerous, that any complete estimate of their respective powers is here impossible. It may, however, be laid down as a general rule, that those which are most diuretic, and excite least headach and fever are the safest for the constitution. The light dry wines, such as Hock, Claret, Burgundy, Bucellas, Rhenish, and Hermitage, are, generally speaking, more salubrious than the stronger varieties, such as Port, Sherry, or Madeira. Claret, in particular, is the most wholesome wine that is known. Tokay,[49] Frontignac, Malmsey, Vino Tinto, Montifiascone, Canary, and other sweet wines, are apt, in consequence of their imperfect fermentation, to produce acid upon weak stomachs; but in other cases they are delightful drinks; and when there is no tendency to acidity in the system, they may be taken with comparative safety to a considerable extent. Whenever there is disease, attention must be paid to the wines best adapted to its particular nature. For instance, in gout, the acescent wines, such as Hock and Claret, must be avoided, and Sherry or Madeira, substituted in their room; and should even this run into the acetous fermentation, it must be laid aside, and replaced by weak brandy and water. Champaign, except in cases of weak digestion, is one of the safest wines that can be drunk. Its intoxicating effects are rapid, but exceedingly transient, and depend partly upon the carbonic acid which is evolved from it, and partly upon the alcohol which is suspended in this gas, being applied rapidly and extensively to a large surface of the stomach. Drunkards will do well to follow the maxim of the facetious Morgan Odoherty, and never mix their wines. Whatever wine they commence with, to that let them adhere throughout the evening. If there be any case where this rule may be transgressed with safety, it is perhaps in favour of Claret, a moderate quantity of which is both pleasant and refreshing after a course of Port or Madeira. Nor is the voice of the same eccentric authority, with regard to malt liquors, less just or less worthy of observance—the toper being recommended to abstain scrupulously from such fluids when he means beforehand to “make an evening of it,” and sit long at the bottle. The mixture, unquestionably, not only disorders the stomach, but effectually weakens the ability of the person to withstand the forthcoming debauch. CHAPTER XVII. EFFECTS OF INTOXICATING AGENTS ON NURSES AND CHILDREN.