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OF ALIMENT.

Tlie common methods of rendering water clear by Alteration, orsoft by exposing it to the sun and air, &c. are so generally known,that it is unnecessary to spend time in explaining them. We shallonly, in general, advise all to avoid waters which stagnate long insmall lakes, ponds, or the like, as such waters often become putrid,by the corruption of animal and vegetable bodies with which theyabound. Even cattle frequently suffer by drinking, in dry seasons,water which has stood long in small reservoirs, without being sup-plied by springs, or freshened with showers. All wells ought to bekept clean, and to luve a free communication with the air.

As fermented liquors, notwithstanding they have been exclaimedagainst by many writers, still continue to be the common drink of al-most every person who can afford them, we shall rather endeavourto assist people in the choice of these liquors, than pretend to con-demn what custom has so firmly established. It is not the moderateuse of sound fermented liquors which hurts mankind ; it is excess,and using such as are ill prepared or vitiated.

Fermented liquors which are too strong, hurt digestion; and thebody is so far from being strengthened by them, that it is weakenedand relaxed. Many imagine that hard labour could not be support-ed without drinking strong liquors: but it is a very erroneous notion.Men who never taste strong liquors are not only able to endure morefatigue, but also live much longer than those who use them daily.But suppose strong liquors did enable a man to do more work, theymust nevertheless waste the power of life, and occasion premature oldage. They keep up a constant fever, which exhausts the spirits, in-flame the blood, and disposes the body to numberless diseases.

But fermented liquors maybe too weak as well as too strong; whenthat is the case, they must either be drank new, or they become sourand dead : when such liquors are drank new, the fermentation notbeing over, they generate air in the bowels, and occasion flatulencies ;and, when kept till stale, they turn sour on the stomach, and hurt di-gestion. For this reason, all malt-liquors, cyder, &c. ought to be ofsuch strength as to keep till they be ripe, and then they should be used.When such liquors are kept too long, though they should not becomesour, yet they generally contract a hardness, which renders them un-wholesome.

All families who can, ought to prepare their own liquors. Sincepreparing and vending of liquors became one of the most generalbranches of business, every method has been tried to adulterate themThe great object both to the makers and venders of liquor is, to ren-der it intoxicating, and give it the appearance of age. But it iswell known that this may be done by other ingredients than thosewhich ought to be used for making it strong. It would be imprudenteven to name those things which are daily made use of to render li-quors heady. Suffice it to say, that the practice is very common,and that all the ingredients used for this purpose are of a narcotic 01stupefkctive quality. But as all opiates are poisonous.it is easy to sepwhat must be the consequence o' - their general use. Though they do