Alcohol is derived directly from fruit sugar, and indirectly from starch. The grains, as wheat, rye, corn; and potatoes, supply starch most economically. The starch in these substances is converted into glucose by heating with very dilute sulphuric acid, or by fermentation with malt. Glucose is further acted upon by yeast containing the Torula cerevisiae, which converts 15 per cent of glucose into alcohol and carbonic dioxide. The weak alcohol resulting is subjected to repeated distillation until sufficiently pure and concentrated. In the natural fermentation of fruit sugar in grape juice, during the formation of wine, the amount of alcohol is self-limited to 15, rarely 20 per cent, since the ferment is killed by a larger amount of alcohol than this.

Derivation.—The official alcohol is derived from rectified spirits, by maceration, first with anhydrous potassium carbonate, then freshly fused calcium chloride, and finally by distillation.

Properties.—A liquid composed of about 92.3 per cent, by weight, or 94.9 per cent, by volume, of ethyl alcohol (C₂H₅OH) and about 7.7 per cent, by weight, of water (U. S. P.). A transparent, colorless, mobile and volatile liquid, of a characteristic rather agreeable odor and a burning taste. Specific gravity about .816 at 15.6° C. (60° F.). Miscible with water in all proportions and without any trace of cloudiness. Also miscible with ether chloroform. It is readily volatile at low temperature, and boils at 78° C. (172.4° F.). It is inflammable and burns with a blue flame.

Dose.—Horses and cattle, 1 to 3 oz.; sheep and pigs, 2 to 4 dr.; dogs, 1 to 2 dr. Diluted four to six times its bulk of water.

PREPARATIONS

ALCOHOL ABSOLUTUM—ABSOLUTE ALCOHOL

Ethyl alcohol, containing not more than one per cent, by weight, of water.

Derivation.—Percolation of the purest alcohol through quicklime, out of contact with the air, and redistillation in vacuo.

Properties.—Transparent, colorless, mobile and volatile liquid, of a characteristic rather agreeable odor and a burning taste. Very hydroscopic. Specific gravity not higher than 0.797 at 15.6° C. (60° F.).

SPIRITUS FRUMENTI—WHISKY

Derivation.—An alcoholic liquid obtained by the distillation of the mash of fermented grain (usually of mixtures of corn, wheat and rye) and at least four years old.

Properties.—An amber-colored liquid having a distinctive odor and taste, and a slightly acid reaction. Its specific gravity should not be more than 0.945, nor less than 0.924, corresponding, approximately, to an alcoholic strength of 37 to 47.5 per cent, by weight, or 44 to 55 per cent, by volume. Contains no more than traces of fusel oil. The alcoholic liquors owe their flavor to bouquet to ethers which are only developed in course of time. The amylic alcohol, or fusel oil, in whisky is therefore converted into ethers, which give the characteristic flavor to whisky.

Dose.—Horses and cattle, 2 to 4 oz.; sheep and swine, 1 to 2 oz.; dogs, 1 to 4 dr., diluted three to four times its bulk in water.

SPIRITS VINI GALLICI—BRANDY

Derivation.—An alcoholic liquid obtained by the distillation of the fermented unmodified juice of fresh grapes, and at least four years old.

Properties.—A pale amber-colored liquid, having a distinctive odor and taste and a slightly acid reaction. Its specific gravity should not be more than 0.941, nor less than 0.925 at 15.6° C. (60° F.), corresponding, approximately, to an alcoholic strength of 39 to 47 per cent, by weight, or 46 to 55 per cent, by volume, of absolute alcohol.

Dose.—Same as that for whisky.

SPIRITUS JUNIPERI COMPOSITUS—COMPOUND SPIRIT OF JUNIPER

Derivation.—Oil of juniper, 8; oil of caraway, 1; oil of fennel, 1; alcohol, 1,400; water to make 2,000.

Compound spirit of juniper is similar to gin in its therapeutic action. Contains about 15 per cent more alcohol. Gin is made by distillation of fermented malt and juniper berries. Gin differs from the other alcoholic preparations therapeutically in being more diuretic.

Dose.—Same as that for whisky.

RUM (not official)

Rum is made from a fermented solution of molasses by distillation. It contains, by weight, from 40 to 50 per cent of absolute alcohol. Rum does not differ physiologically from alcohol. There is no authoritative Latin name for rum.

Dose.—Same as that for whisky.

VINUM ALBUM—WHITE WINE

Derivation.—An alcoholic liquid made by fermenting the juice of fresh grapes, the fruit of Vitis vinifera, free from seeds, stems and skins.

Properties.—A pale amber or straw-colored liquid, having a pleasant odor, free from yeastiness and a fruity, agreeable, slightly spirituous taste, without excessive sweetness or acidity. The Pharmacopoeia (1890) directs that the wine should contain from 7 to 12 per cent, by weight, of absolute alcohol. California Hock and Reisling, Ohio Catawba, Sherry, Muscatel, Madeira or the stronger wines of the Rhine, Mediterranean and Hungary come within the pharmacopoeial limits. Wines containing more than 14 per cent of alcohol are usually fortified, i. e., have alcohol or brandy added to them, and much imported Sherry and Madeira contain 15 to 20 per cent, by weight, of absolute alcohol.

Dose.—Same as that for whisky.

VINUM RUBRUM—RED WINE

Derivation.—An alcoholic liquid made by fermenting the juice of fresh colored grapes, the fruit of Vitis vinifera, in presence of their skins.

Properties.—A deep red liquid, having a pleasant odor, free from yeastiness, and a fruity moderately astringent, pleasant and slightly acidulous taste, without excessive sweetness or acidity. Should contain not less than 7 nor more than 12 per cent, by weight, of alcohol. Native Claret, Burgundy, Bordeaux and Hungarian wines may be included within the pharmacopoeial limits of vinum rubrum. Port (vinum portense) is fortified with brandy during fermentation, and contains 15 to 25 per cent, by weight, of absolute alcohol. Port is astringent from tannic acid in the grapes, skin and stalks, or the astringency may be due to logwood. Red wines are said to be rough, contain tannic acid and therefore are astringents. Dry wines are those which contain little sugar. The wines develop ethers with age and these improve their flavor and action.

Champagne contains about 10 per cent of absolute alcohol and carbonic acid gas, which acts as a local sedative upon the stomach. Ale, stout and beers contain from 4 to 8 per cent of alcohol, together with bitters and malt extracts.

Cider contains 5 to 9 per cent of absolute alcohol. Imported sherry (B. P.) contains 15 to 20 per cent of absolute alcohol.

Alcohol is the solvent most commonly employed in pharmacy, dissolving alkaloids, resins, volatile oils, balsams, oleo-resins, tannin, sugar, some fats and fixed oils.

Dose.—Horses and cattle, 3 to 6 oz.; sheep and pigs, 1 to 3 oz.; dogs, 2 dr. to 1 oz.

Actions.—Alcohol is a cerebral excitant and finally becomes a depressant and a narcotic poison.

It is anesthetic, antiseptic, antiparasitic, rubefacient (if confined), mild astringent, coagulate albumen; a local refrigerant by virtue of its rapid evaporation, unless confined by bandage, oiled silk, etc., when it is absorbed by the tissues and causes a sensation of warmth.

In medical doses it is a powerful general stimulant; it is very diffusible, and is partly oxidized by the organism, and partly excreted; thus alcohol acts as a food.

Small doses relax the blood vessels, stimulate the gastric glands, promote appetite and digestion; lessen the elimination of waste products, by preventing rapid tissue waste; causes a feeling of warmth, and temporarily, though slightly, raises the body temperature. It stimulates the heart and increases the functional activity of all organs, especially the kidneys and skin.

Large or too long continued doses derange the appetite and digestion, congest or inflame the stomach and liver. Eight ounces of alcohol killed a horse. Alcohol is poisonous and should be used with caution.

Uses.—Are numerous, used principally as a stimulant, either in one large dose, 2 to 3 ounces of alcohol, or better, in small repeated doses, 1 ounce every 1, 2 or 3 hours, can be conjoined with other stimulants such as sulphuric ether, aromatic spirits of ammonia, digitalis, etc.

It is used in anesthetic mixtures, such as alcohol, ether and chloroform, combined in different proportions; in snake bites it is administered in very large doses.

In blood poisoning alcohol is a most potent drug, sustaining the heart, lowering the temperature and acting as a germicide. Alcohol makes an excellent dressing for wounds; applied locally to threatened bed-sores, frequently prevents their formation. It is useful in colds at their outset, or in a chill to restore the balance of the circulation and prevent or overcome internal congestion by relaxing the blood vessels of the periphery.

All alcoholic liquors are useful in debilitating diseases, such as influenza, in two or three ounce doses repeated every three or four hours. One-half to one drachm of quinine to one ounce of alcohol, for influenza or febrile diseases in general, excepting brain and spinal disease; useful in convalescence. In colic alcohol can be used with a great degree of success; it will act as a carminative antispasmodic and stimulant, used in collapse and weak heart; in septicaemia and pyaemia it has notable antiseptic and antipyretic effects. Useful in carbolic acid poisoning, alcohol, or alcoholic liquors, act as a chemical antidote besides overcoming the shock produced by the acid. It may also be used locally for carbolic acid burns.

The effects of alcohol are noticed in ten or fifteen minutes after administration and will be shown by a better condition of the pulse, the weak pulse becoming stronger and firmer; the quick pulse slower, the breathing becomes more natural, eyes brighten up and in fact a general improvement is shown.

Externally alcohol is used alone as a strengthening application to weak tendons and muscles; or after a race, is used to rub on the legs, combined with other drugs as a liniment, as alcohol, soap-liniment and witch hazel; can be used in surgery as an antiseptic.

To toughen the skin of tender or thin skinned horses who gall or chafe easily under the collar and saddle, alcohol will be found a most satisfactory application.