Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1880-03-19
MATT
THE BONE AND MUSCLE PRODUCING ELEMENT OF
BEER-NEw METHOD OF PREPARATION WITH.
OUT FERMENTATION

THE BONE ASD MUSCLE PRODUCING ELEMENT OF
BEER-NEw METHOD OF PREFARATIoN WITH
OUT FERMENTATION.
Malt is now officially recognized by the
German textbooks Of medicine and pharma-
cy, aud by German medical writers is given
the FIRST place both as food and as a medi-
cine. The effect Of a constant use of malt
liquors has been to increase the weight of the
individual, to render him exempt from dys-
pcpsia and pulmonary or wasting diseases.
Practical investigation has revealed the fact
that these desirable conditions are not pro-
duccd by beer, as beer. but by a peculiar
principle it contains called diastase which
converts the starch Of our food into glucose,
a product into which all starch must be con
vtrtCd before it can enter the blood and be-
come nutritious element. Further expert
mcnt resulted in finding the proportion of
dastase existing in malt largely destroyed by
the process of fermentation, or conversion
into beer in consequence of which the vir-
tues of malt are now obtained without fer
mentation, III the form Of extract. Malt is
prepared by the following process Canadian
barley. screened and divOstcd of all impuri-
ties, is germinatcd by moisture and heat,
dried in a kiln, separated by sitting from the
germs in which condition it is called malt
and is ready for use. the termination having
developed the starch, sugar and gum of the
barley. Malt with or without the addition
of hop, is the base of the best lager beer, ale
and porter made. In the
MANUFAcTUEE OF DER
the malt is cracked or crushed and boiled so
as to extract its properties which in the form
of thin watcry extract called sweet
worts," is allowed TO- run into large watts,
when brewcrA' yeast is added and fermenta-
ton begins and continues until perfected.
The result is lager beer, ale or porter, ac-
cording to the strength and process employ
ed. But us before stated recent investigation
has demonstrated that the most valued part
of malt to a great extent is lost in fermenta-
ton, accordingly the extract of malt in large
quantities is no longer fermented but evap-
Grated and concentrated to q thick syrupy
liquid, and in most cases largely aduterated
with cane sugar, which is very difficult or i'm
possible to be taken by sensitive people.
There is no doubt, however, but that in this
condition, If pure, it is Of greater value than
in any older form Cf We waive the difficulty
experienced in taking it,, besides divesting it
Of its Objectionable (to many properties Of
beer. Thus prepared it is spoken of as pos
sessing in the highest degree nutritivc. re-
storative, sedRtive, tonic, diuretic and altera-
tive properties. 1t is certain that no medi-
cine Of the day can equal it in restoring fee
bic and exhausted constitutions to which it is
adapted by reason Of its richness in
BONE AND FAT PRODUCING MATERIAL.
The reason of this wonderful action is due to
the presence of disstase, which possesses the
power to convert two thousand times its
weight Of starch into glucose. The absence
of this conversion of starch (Which composes
the greater part of our vegetable food is
probably the cause of much of the emacia-
tion, nervousness and debility met with in
IL Ir..l,
sexes. Food in sufficient quantities is taken
into the stomach, but the elements that pro-
duce bone aud fat are not extracted from it.
Hence he 'eats ravenously but is thin as a
rail, may be taken as hOmely illustration of
the condition Of thousands
Pure malt, without fermentation, is now
recommended by Niemeyer, Oppolzer, Wer-
Der, Book Hoppe-Seyler, Heimerdinger,
Juergensen Shredder and Ziemssen, in Ger
many Trosseau, Gosselin, Hardy, Mauduit,
and Pillois, in France; Ramagalia, Testa
and Tartaglia. in Italy Aitken, Anstie, Rich
ardson Chambers and Thompson in England,
for difficult digestion, loss of appetite, sick
headache, chronic diarrh9a, bronchitis,
whooping- cough, catarrhal diseases, asthma,
consumption, emaciation, dropsy, mental
and physical debility, ulcerative weakness
and debilitating humors of females, in the
exhaustion of nursing mothers of the aged
and those subjected to severe mental and
physical labor, and in fact in all forms of de-
bility requiring
NOURIsHING AND STRENGTHENING
properties adapted to building up anew the
nervous, osseous (bone) and muscular system.
DR.. +. Niemeyer, consulting surgeon to the
King of Wuertemburg, thus speaks of malt
In tuberculosis Consumption and scrofulos-
is (scrofula) l have found malt TO improve
nutrition and arrest the progress of the dis
ease, acting in this way similar to cod-lver
OIL save that its effects are seen to be more
decided. Dr. Hoppe-Seyler, Professor at the
University of Strasburg, says malt as a nu-
tritient and medicinal agent, is of great val
ne. Dr. Gusman declares that it has render
ed great service in diseases of the lungs,
stomach and bowels in cases of chronic ca
tarrh and asthmatic oatarrh, extending to the
lungs. Dr. Lersch, inspector of mineral
springs at AK and Bentscheid, speaks of it
as an excellent nourishing agent for the weak
and emaciated sick, in which class of diseas-
es its manifold therapeutical application has
been established. staff Surgeon Dr. Heimer-
dinger of Ludwigsburg recommends ii in all
cases characterized by emaciation and debili-
ty, Thus do the ablost
PHYSICIANS SPEAK OF MALT
extract, the only obstacle TO the universal use
of which lies in the difficulty experienced in
taking it in the concentrated form in which
it has, up 10 q recent period, been prepared,
which is even greater than the objections TO
it when feTmented and taken as lager beer
Much of the extractve matter accompanying
tho mad iaipa1 mart Of malt Ia xyorth1acc ha