Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1880-03-02

A Food. . Medicine and = Stimu'
liant.

lWot. l
rs~ Bone and Muscle Producing Element
Of Beer.
H.eh>a Of Preparation without Eef'
nentatlon.
Malt IA now officially recognized by the
German textbooks of medicine and pnsr-
n.cv. and bv German medical writers IS gis-
IN the first place, both as food ana ~
medicine. The effect of constant use
malt LIQUORS has been to increase the ~e.sns
# the individual, to render him exempt run
dyspepsia and pulmonary or wasting uSe
Practical investigation has revealed the
Fac, that these desirable conditions are NOT
nromoted bv beer as beer, but BY y pecunat
pr;nciple il contains called diastase. whicn
Converts the starch of our food into glucose, |
! nroduct into which all starch must be con-
varted before it can enter the blood ana De-
come a nutritious element. Further expert
ment resulted in finding the proportion OF oi-
astase existing in malt largely destroyed oy
tho process of fermentation, or conversion IN
70 beer. in consequence of which the virtues
of malt are now obtained without fermenta'
ton. in the form of extract. Malt Is pre-
pared by the following process: Canadaan
harley. screened and Invested Of all impure
tiles. is terminated by moisture and neat,
dried in a kiln. separated by sitting from the
germs. in which condition 1t Is called mat
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. aie
and porter made. In the
Manufacture OF Beer
the malt is cracked or crushed and boiled 80
as to extract its properties, which in the form
of a thin atery extract, called sweet worts,
is allowed to run into large watts, wheh Drew
ers' Yeast is added and fermentation begins
and continues until perfected. The result
is lager beer ale or porter, according TO tue
strength and process employed. But as be-
fore stated recent investigation has demon
strated that the most valued part of malt to
great extent is lost in fermentation, accOr-
dinghy the extract of malt in large quantities
ia no longer fermented but evapOrated ana
concentrated to a thick syrupy liquid, and in
most cases largely adulterated with cane su-
gar, which is very difficult or impossible 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, if we waive the difficulty experienced
in taking it), besides divesting it Of its OBJ
jectionable Ito many properties OF beer.
Thus prepaid it is spoken of as possessing IN
the highest degree nutritive, restorative, Sc
dative tonic, diuretie and Alternative proper
ties. 1t is certain that no medicine of the
day can equal it in restoring feeble and ex-
hausted 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 diastase, which possesses
a.. 20 <ro nd fiu,oo ifa
weight of starch into glucose. The absence
of this conversion of starch (Which compOses
the greater part of our vegetable food) il
probably the cause of much of the emacia-
ton, nervousness and debility met with in
every walk in life, and in all ages and both
sexes. Food in sufficient quantities is taken
into the stomach, but the elements that pro-
duce bone and fat are not extracted from 1t.
Hence he leafs ravenously, but is thin as
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, Ju
ergensen, Shredder and Ziemssen in Germany
Trousseau, Gosselin, Hardy, Mauduit and
Pillois, in France; Ramagalia, Tesla and
Tartaglia, in Italy; Aitken, Anstie, Richard
son, Chambers and Thompson, in England,
headache, chronic diarrhea, bronchitis ,whoop-
ing-cough, catarrhal diseases, asthma, con-
sumption, emaciation, drOpsy. mental and
physical debility, Lucrative weakness and
facilitating humors of females, in the exhaus-
ton of nursing mothers, of the aged and those
subjected to severe mental and physical Ia
Dor, and in fact in all forms of debility requir
ing
NourishinE and Strengthening
properties adapted to building up anew the
nervous, osseous (bone) and muscular sys-
TEN.
DIR. +. Niemeyer, consulting surgeon to the
King of Wuertemburg, thus speaks of malt !:
In tuberculosis Consumption and scrOfulOsis
(scrofula) l have found malt to improve nu-
triton and arrest the progress of the disease,
acting in this way similar to cod-liver oil,
save that its effects are seen to be more de-
cided. DIR. Hoppe-Seyler. Professor at the
University of Strasburg, says malt, as a nu-
tritient and medicinal agent,i of great value.
DIR. Gushman declares that it has rendered
great service in diseases of the lungs, stomach
and bowels, in cases of chronic catarrh and
asthmatic catarrh, 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 diseases its manifold
therapeutical application has been established.
Staff Surgeon DIR. Heimerdinger Of Ludwigs-
burg recommends it in all cases character
lied by emaciation and debility. Thus do
the ablest
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 to recent period, been prepared,
which is even greater than the objections to
it when fermented and taken as lager beer.
Much Of the extractive matter accompanying
the medicinal part of malt is worthless. be-
sides being largely adulterated. To obtain it
divested ofinfericr matter and perfectly pure,
and in palatable and easily assmilated form
has been the effort Of chemists. Recently, 4
Boston firm has perfected process by which
the highest medicinal activity is reached by
extracting the diastase and combining it with
the bitter nerve tonic principle of hop, and
preserving all without fermentation. 1t in
known as Malt Bitters and is prepared BY the
Malt Bitters Company Of Boston.
In the new form in which malt il presented
to the public by the Malt Bitters COMPANY 4
must rapidly supersede all other forms of malt
and malt extracts. which are hard to take. and
lager beer, ale and porter, which are objec-
L l.