If a man is resolved to continue a drunkard, it may here be proper to mention in what manner he can do so with least risk to himself. One of the principal rules to be observed, not only by him, but by habitually sober people, is never to take any inebriating liquor, especially spirits, upon an empty stomach. There is no habit more common or more destructive than this: it not only intoxicates readier than when food has been previously taken, but it has a much greater tendency to impair the functions of the digestive organs. In addition, drunkards should shun raw spirits, which more rapidly bring on disease of the stomach, than when used in a diluted state. These fluids are safe in proportion to the state of their dilution; but to this general rule there is one exception, viz. punch. This though the most diluted form in which they are used, is, I suspect, nearly the very worst—not from the weakness of the mixture, but from the acid which is combined with it. This acid, although for the time being, it braces the stomach, and enables it to withstand a greater portion of liquor than it would otherwise do, has ultimately the most pernicious effect upon this organ—giving rise to thickening of its coats, heartburn, and all the usual distressing phenomena of indigestion. Other organs, such as the kidneys, also suffer, and gravelly complaints are apt to be induced. A common belief prevails that punch is more salubrious than any other spirituous compound, but this is grounded on erroneous premises. When people sit down to drink punch, they are not so apt—owing to the great length of time which elapses ere such a weak fluid produces intoxication—to be betrayed into excess as when indulging in toddy. In this point of view it may be said to be less injurious; but let the same quantity of spirits be taken in the form of punch, as in that of grog or toddy, and there can be no doubt that in the long run the consequences will be far more fatal to the constitution. If we commit a debauch on punch, the bad consequences cling much longer to the system than those proceeding from a similar debauch upon any other combination of ardent spirits. In my opinion, the safest way of using those liquids is in the shape of grog.[48] Cold toddy, or a mixture of spirits, cold water, and sugar, ranks next in the scale of safety; then warm toddy; then cold punch—and raw spirit is the most pernicious of all.

The malt-liquor drunkard should, as a general rule, prefer porter to strong ale. Herb ale and purl are very pernicious, but the lighter varieties, such as small beer and home-brewed, are not only harmless, but even useful. The person who indulges in malt liquor should take much exercise. If he neglects this, and yields to the indolence apt to be induced by these fluids, he becomes fat and stupid, and has a strong tendency to apoplexy, and other diseases of plethora.

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.