Theo Nash
Alcohol consumption was extremely common in 1800s America, with whiskey being the drink of choice for many. In the early 1800s, a combination of factors, including the British withdrawal from the American molasses/rum trade, the federal government's taxation of rum, and the increased production of corn in the Midwest, led to a surge in whiskey consumption. Whiskey was cheap, selling for twenty-five cents a gallon, and readily available, making it more affordable than beer, wine, coffee, tea, or even milk. This abundance of alcohol, coupled with the belief that alcohol had health benefits, contributed to high consumption rates, with the average American drinking eight ounces of alcohol per day.
| Characteristics | Values |
|---|---|
| Alcohol consumption per capita per year | 7 gallons of pure alcohol (1830) |
| Alcohol consumption per capita per year | 3.5 gallons of pure ethanol (1770) |
| Alcohol consumption per capita per year | 5.8 gallons of pure alcohol (1790) |
| Alcohol consumption per capita per year | 2.42 gallons of ethanol (modern) |
| Alcohol consumption per capita per year | 2 gallons of pure alcohol (modern) |
| Alcohol consumption per capita per year | 2.3 gallons of pure alcohol (modern) |
| Alcohol consumption per capita per year | 3 gallons of ethanol (pre-Prohibition) |
| Average bottles of whiskey consumed per person per year | 88 (1800s) |
| Average bottles of whiskey consumed per person per year | 90 (1800s) |
| Whiskey cost | 25 cents a gallon |
| Whiskey cost | Cheaper than wine, beer, tea, coffee, and milk |
| Alcoholics | Top 10% of drinkers consume much more than 10% of the total consumed alcohol |
| Alcohol consumption | Whiskey, rum, cider, beer, wine, claret, ratafias, creams, punches |
| Alcohol as a health drink | Yes |
| Alcohol as safer than water | Yes |
| Alcohol as a cure | Yes |
| Alcohol as a necessity | Yes |
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What You'll Learn
Alcohol was cheaper than non-alcoholic drinks
Alcohol was a lot cheaper than non-alcoholic drinks in the 1800s. Whiskey, for example, was sold at twenty-five cents a gallon, making it cheaper than wine, beer, tea, coffee, and even milk. In fact, whiskey was so commonplace in society that it was normal for a barrel of whiskey with a tin cup chained to it to be available for anyone to help themselves at any time. Grocers and merchants kept barrels of rum for customers buying goods or settling their accounts; it was considered good manners to get drunk on these occasions.
The cheapness of alcohol can be attributed to various factors. Firstly, the settlement of the so-called "corn belt" in the Midwest created large new supplies of corn, which was cheaper and more profitable to convert into whiskey than it was to transport great distances without spoiling. Thus, farmers in the Midwest distilled corn into 'liquid assets', as it was more profitable than shipping corn overland to eastern markets.
Another factor contributing to the low cost of alcohol was the success of the rum industry, which profited other regional industries, including shipbuilding, ironworks, logging, and cooperage. Rum was also a powerful economic engine, with demand for it becoming the foundation of colonial intercoastal and international trade. Distillers exported their rum wares to England, Ireland, southern Europe, and Africa. The low prices of domestic alcohol meant that almost anybody could afford it. For example, a gallon of American rum cost 1 shilling and 8 pence in Philadelphia during 1740, making it affordable for most.
The affordability and availability of alcohol, combined with the belief that it was healthier than drinking water, led to high consumption rates. Americans drank alcohol routinely with every meal, and it was common to start the day with an 'eye-opener' and end it with a nightcap. People of all ages drank, including toddlers who finished off the heavily sugared portion at the bottom of a parent's mug of rum toddy. By 1790, the average American consumed about 5.8 gallons of pure alcohol a year, which is equivalent to about 8 ounces of alcohol a day.
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Alcohol was considered safer than water
Secondly, in Europe, where polluted waterways were a significant issue, people often substituted water with alcohol, and American colonists followed this example. In the early 1800s, hard cider and whiskey were the most popular drinks in America. Apple trees were everywhere, and hard cider was easy to make. Whiskey, meanwhile, was easily transported and could be made from corn or grain, extending the shelf life of these agricultural products.
The belief that alcohol was safer than water was also influenced by cultural and medical factors. Americans believed that drinking alcohol kept people warm, improved digestion, and increased strength. They also considered it a cure for various ailments: whiskey for colic and laryngitis, hot brandy punch for cholera, and rum-soaked cherries for a cold. Even pregnant women and women in labour received a shot to ease their discomfort. Signs posted at public wells warned of the supposed dangers of drinking cold water during the summer, and according to ancient Chinese medicine, drinking warm liquids helped stimulate the digestive system.
The average American in the early 1800s consumed about 5 gallons of distilled liquor each year, with whiskey and rum being the most popular spirits. Whiskey was so commonplace that a barrel of whiskey with a tin cup chained to it was often left out for anyone to help themselves. Grocers and merchants kept barrels of rum for customers, and it was considered good manners to get drunk on these occasions.
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Alcohol was viewed as healthy and medicinal
Alcohol consumption was extremely common in 19th-century America, with whiskey being the most popular drink. In the 1830s, the average American consumed around 7 gallons of pure alcohol per year, which is about 3.5 times the consumption rate of today.
There were several reasons why alcohol was so widely consumed in this period. Firstly, alcohol was extremely cheap and readily available. Whiskey was sold at twenty-five cents a gallon, making it cheaper than wine, beer, tea, coffee, and even milk. In addition, alcohol was often viewed as healthier than water, especially during hot weather. Americans believed that drinking lukewarm alcohol was better for digestion than drinking cold water, and that it helped to keep them warm and increase their strength.
Another reason for the high consumption of alcohol was its perceived health benefits. Alcohol was viewed as both healthy and medicinal, and Americans believed that it could prevent and cure various ailments. Whiskey was taken for colic and laryngitis, hot brandy punch was used to treat cholera, and rum-soaked cherries were a common remedy for a cold. Alcohol was also given to pregnant women and women in labour to ease their discomfort.
The belief in the health benefits of alcohol was so strong that even toddlers were given small amounts of alcohol, finishing off the heavily sugared portion at the bottom of a parent's mug of rum toddy. Alcohol was so integrated into daily life that most Americans were able to handle their consumption without staggering around drunk. This was also a period when most people worked in the fields, which presumably didn't require much focus, and living in tight-knit communities meant that people could keep an eye on each other and intervene if someone was overdoing it.
The high consumption of alcohol in the 1800s had a significant impact on American society. It contributed to the rise of the temperance movement, which eventually led to the Prohibition of alcohol in the early 20th century.
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Alcohol was easily accessible
The abundance of alcohol was partly due to the settlement of the "corn belt" in the Midwest, which created large new supplies of corn. It was cheaper and more profitable to convert corn into whiskey than to transport it over long distances without spoiling. As a result, farmers distilled corn into "liquid assets," and by the 1820s, whiskey was widely available and affordable.
Alcohol was also readily available due to its social acceptance and perceived health benefits. Social gatherings and official meetings were often held in taverns, and tavern owners held a high social status, equal to or above that of clergymen. Alcohol was believed to be a "good creature of God" by prominent figures such as Increase Mather, a Puritan minister. Americans also believed that alcohol kept them warm, aided digestion, and increased strength. They consumed whiskey for colic and laryngitis, hot brandy punch for cholera, and rum-soaked cherries for colds.
Furthermore, drinking alcohol was considered safer than drinking water, especially during hot weather. Signs were displayed at public wells, warning individuals of the dangers of drinking cold water in the summer. This belief was supported by ancient Chinese medicine, which advocated for drinking warm liquids to stimulate digestion.
The accessibility of alcohol was also influenced by the success of the rum industry, which profited from the slave trade, shipbuilding, ironworks, logging, and cooperage. Rum was a powerful economic engine, driving colonial trade and international demand. The domestic variety was cheap and available, making it accessible to almost anyone.
In summary, alcohol was easily accessible in the 1800s due to various factors such as the low cost and wide availability of whiskey and cider, the social acceptance and perceived health benefits of alcohol, the belief in its safety compared to drinking water, and the success of the rum industry. These factors contributed to high levels of alcohol consumption during this period in American history.
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Alcohol was socially acceptable
Alcohol was deeply ingrained in the social fabric of 19th-century America, with drinking being a common and accepted practice across all ages and social classes. The average American consumed about 7 gallons of pure alcohol per year in the early 1800s, with whiskey, hard cider, rum, and beer being popular choices.
Alcohol was readily available and often cheaper than non-alcoholic beverages like tea, coffee, milk, or even water. Whiskey, for instance, was sold at twenty-five cents a gallon, making it more affordable than wine, beer, tea, coffee, and milk. In addition, alcohol was seen as a health tonic, believed to have medicinal properties and the ability to prevent and cure various ailments. It was considered healthier to drink lukewarm alcohol in warm weather than cold water, as it was thought to aid digestion and keep people warm.
Drinking was a social norm, with alcohol being served at most meals and on various occasions. Town and village officials, as well as court sessions, were often held in taverns, and it was customary for grocers and merchants to keep barrels of rum for customers and to settle accounts. Whiskey barrels with tin cups chained to them were accessible to anyone who wanted a drink. Alcohol was also used as a form of payment and to seal business deals.
The social acceptability of alcohol in the 1800s can be attributed to a variety of factors. Firstly, the production and trade of alcohol, particularly rum, were economically beneficial to the young nation. Rum was a powerful economic engine, boosting industries such as shipbuilding, ironworks, and logging. Additionally, alcohol was seen as a necessary part of life, even by religious figures like Puritan minister Increase Mather, who described alcohol as "a good creature of God". While drunkenness was frowned upon, moderate drinking was widely accepted.
However, as alcohol consumption peaked in 1830, reaching unprecedented levels, the social perception of drinking began to shift. Alcoholism started to have a detrimental impact on communities, and the temperance movement, which eventually led to Prohibition, gained momentum.
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Frequently asked questions
Americans in the 1800s believed that drinking lukewarm alcohol was healthier than drinking cold water. They also believed that alcohol had medicinal properties, aiding digestion, increasing strength, and preventing and curing illnesses. In addition, alcohol was extremely cheap and available during this time, with whiskey being cheaper than wine, beer, tea, coffee, and even milk.
According to various sources, the average American in the 1800s consumed between 3.4 and 7 gallons of ethanol per year, which is equivalent to about 88 bottles of whiskey per year or 1.7 bottles per week.
Americans drank a variety of alcoholic beverages, including whiskey, beer, cider, rum, wine, brandy, and other spirits. Whiskey and rum were particularly popular due to their affordability and availability.
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