Fermented Liquors, are those obtained by the process de-scribed in the preceding article. See also Beer, Brewing, Cyder, Wine, etc.

All liquors which have undergone the vinous fermentation, are considered as great antidotes to putrefaction : hence the total abstinence from them is assigned as one of the chief causes why the Turks are more liable to the plague, and other contagious diseases, than those nations among whom beer or wine is the common beverage. It has. farther been remarked, and perhaps with justice, that since the custom of brewing and distilling liquors has prevailed in Europe, many of those cutaneous as well as putrid diseases, with which our forefathers were afflicted, have been less severe, and less frequent than they occurred in former ages.

On the other hand, it is certain that all fermented liquors contain a considerable portion of air, which appears to combine the spirituous with the viscous parts, and which must necessarily be disengaged, before they are carried through the different organs of secretion. The developement and discharge of these aerial particles, however, is not effected without considerable efforts : hence it may be safely asserted, that fermented liquors are less conducive to a sound and vigorous digestion of food than plain water. Yet, with respect to their influence on the human mind, it cannot be denied that such liquors in general have the effect of enlivening and exhilarating the spirits, especially of those who are naturally deficient in mental energy, or possess a weak and debilitated frame. Some writers, however, are of opinion, that they also have a strong tendency to corrupt the morals of mankind; an eftect which they evidently produce, even in temperate climates, when taken to excess. On the whole, we think a moderate use of malt liquors and wine, is less injurious to the body than the daily drinking of tea, coffee, and other hot liquors, which threaten to emasculate the present and future generations.