Hopefully people have enough rum to kill bacteria in their water, if they can't find bleach.
https://blogs.scientificamerican.com/gue...d-ulcers1/
"...In August of 1832, people began to get very sick in Inverness, Scotland. They did not know the story of cholera... Its spread lasted roughly eleven weeks and when it was over more than a hundred and seventy people had died... For example, on May 11th, 1832 it was reported that at “Fort George, a soldier died of cholera & a female has recovered from it.” Why him, why not her? Surely there was some reason1a...
"...a poster from the time of the cholera outbreak, urging people to avoid uncooked fruits and vegetables AND to drink fermented and spirituous liquors, at least in moderation...
"...Those aboard ships knew wine and beer kept them healthy, even if they did not know why. Henry the VII made sure his ships carried more beer than food and even then it was sometimes was not enough. During the Spanish Expedition, John Stile wrote to the king, "And it please your Grace, the greatest lack of victuals here is of beer, for your subjects had [lyver] for to drink beer than wine or cider, for the hot wines dothe burn them and the cider dothe cast them in disease and sickness" The cider lacked alcohol. The beer had it, perhaps in enough quantities to kill at least some of what ailed those aboard. At least the sailors, and maybe our early agricultural ancestors, appear to have consumed alcohol, in part, to ward off disease."
1a-Guthrie, J.S. and D. O. Ho-Yen. 2011. Alcohol and cholera J R Soc Med. 104:98; doi:10.1258/jrsm.2011.110013 and Guthrie, J.S. H. McKenzie and D. O. Ho-Yen. 2007. Alcohol and its influence on the survival of Vibrio cholerae. British Journal of Biomedical Sciences. 64: 1-2.
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