The need of the body for water has led to the development of beverages. Some are palatable; many stimulate; others excite; only a few nourish.

Fruit juices unfermented, as lemonade, refresh, as do fresh fruits. Coffee and tea stimulate, giving to some a sense of vigor, which fails, however, to strengthen. These only sustain without nourishing. Alcoholic drinks of all types excite. They overwork and exhaust the nervous system, so that all that depends upon its wholesome regulation is undermined and ultimately destroyed. Milk preparations and cocoa nourish. These alone should be given to children.

Tea is old in its use. Japan began to use it in 692 a.d. Other lands used it earlier still. As used it is oriental in its origin, exhilarating in its effect, astringent in its action, social in its service, interesting in its growth and production for use.

Coffee too has known long use, nor is it confined to few in its customary consumption. It stimulates individuals differently. For some it annuls sense of fatigue and fortifies for work. For others it destroys sleep and delays digestion. Its use is not to be overencouraged, but regulated it is of value under many conditions of adult life. Its moderate use is not commonly a food-abuse; its overuse is a danger to health. Its adulteration and deterioration when ground are both possible and not unusual.

Wines of all kinds are the preserved juices of fruits (commonly grapes) with flavor developed through fermentation. They usually stimulate to the degree of excitement that undoes rather than develops strength for controlled activity. They are often associated with conviviality rather than self-regulated social intercourse. Nations differ in their use and in the effect of their native wines upon themselves.