FOOD AND ALCOHOL 161 
lunch-time. The average number of errors made in 
the typings of the chief sets of observations are repro- 
duced graphically in Fig. 6. We see that Subject K, 
after she drank 367 c.c. of alcohol (13 ozs. of claret) 
without food, increased her typing errors from o-4 to 
2'4, and she barely recovered her original typing skill 
in 4 hours. Also she increased the time taken for 
typing the test passage from 416 seconds to 464 
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Fic. 6.—EFFECTS OF ALCOHOL TAKEN WITH AND WITHOUT FOOD. 
seconds. When she took the same quantity of claret at 
lunch-time her errors increased only from 0°3 to 10 
and her typing time from 43 seconds to 45°5 seconds. 
Subject K was a moderate drinker, and not sus- 
ceptible to alcohol; but Subject B, who was practically 
an abstainer, reacted much more markedly. Four ozs. 
of sherry containing 22 c.c. of alcohol produced in her 
as much effect as the larger dose taken by Subject K. 
I1