Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1880-03-16

A FOOD. A MEDICINE ASD sTrMUIASr.
THE BONE AND MUSCLE PRODUCING ELE-
MENr on BEER. NEW METHOD OF PRE-
PARATIoN WITHOUT FERMENTATION
Malt is now officially recognized BY the
German textbooks OF medicine and phar-
macy, and by German medical writer's Is
given the first place, both as food and rs
a medicine. The effect of a constant use
of malt liquors has been to increase the
weight of the individual. 10 render him ex-
empt from dyspepsia aud pulmonary or
wasting diseases. Practical investigation
has revealed the fact that these desirable
conditions are not promoted by beer, rs
beer, but by peculiar principle il contains
called diastase, which converts the starch
OF our food into glucose, product into
which all starch must be converted before
IL can enter the blood and become nutri-
tious element. Further experiment result
eel In finding the proportion OF diastase ex-
listing in malt largely destroyed by the pro-
cess OF fermentation, OF conversion into
beer, In consequence OF which the virtues
OF malt are now obtained without fermen-
tation In the form OF extract Malt is pre-
pared by the following process: Canadian
barley, screened and Invested OF all impur-
thesis terminated by moisture aud heat,
dried In kiln, separated by sitting from
the germs, in which condition il il called
malt and il ready for use, the germlnation
having developed the starch, sugar aud
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
MANUFACTURE Oh BEER
the malt is cracked and boiled so as 10 ex-
tract its properties, which In the form of a
thin, watery extract, called sweet worts, "
Is allowed 20 run into large watts, when
brewers yeast is added aud fermentation
begins and continued until perfected The
result j. lager beer, ale or porter, accord
Ing 10 the strength and process employed
But as before stated recent investigation
has demonstrated that the most valued part
OF malt 10 a great extent is lost In fermen-
tation, accordingly the extract Of malt in
large quantities i no longer fermented but
evaporated and concentrated 10 n thick,
syrupy liquid, and in most cases largely
adulterated with cane sugar, which is very
difficult or impossible to be taken by sensl-
tive people. There i no doubt, however,
but that In this condition, IL pure, il Is of
greater value than In any older form Of
We waive the difficulty experienced in tax
ing IL, besides divesting ii or its objec-
tionable TO many properties OF beer. Thus
prepared II Is spoken of as possessing In
the highest degree nutritive, restorative,
sedative, tonic, diuretic and Alternative
properties. 1t is certain that no medicine
of the day can equal 1t In restoring feeble
and exhausted constitutions 10 which ii 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 the power 10 convert two thou
sand times its weight OF starch into glu-
cose. The absence OF this conversion OF
starch (Which compOses the greater part
OF our vegetable food i probably the
cause Of much of the emaciation, nervous
ness 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 produce
bone aud FAT are not extracted from IL.
Hence he eats rayenously, but is thin Is
a rail-" may be taken g. a homely illustra-
ton OF the condition of thousands.
Pure malt, without fermentation, Is now
recommended by Niemeyer, Werber, Book,
Hoppe-Seyler, HeimerdiDger, Juergensen.
Shredder and ZiemSsen, in Germany; Tros-
seau. Gosselin, Hardy, Mauduit and PilloiS,
in France; Ramagalia, Tesla and Tartag-
liza. in Italy; Aiken, Anstie, Richardson,
Chambers and Thompson, in England, for
difficult digestion, loss OF appetite, sick
headache, chronic diarrhea, bronchitis,
whoopinc-cough, catarrhal diseases, asth-
ma, consumption, emaciation, dropsy,
mental and physical debility, Lucrative
Weaknesses and facilitating humors Of fe-
males, in the exhaustion OF nursing moth
erS. OF the aged and those subject to severe
mental and physical labor, aud in fact in
all forms OF debility requiring
NOURISuING AND STRENGTHENING
properties adapted to building up anew the
nervous, osseous (bone) and muscular sys
TEN.
DIR. r. Siemeyer, consulting surgeon TO
the King OF Wueriemburg thus speaks OF
malt In tuberculosis Consumption and
ScrofulOsis (scrOfGla) have found malt 10
improve nutrition and arrest the progress
OF the disease, acting in this way similar
20 cod-liver oil, save that its effects are
seen TO be more decided. DIR. Hoppe-Sey-
Ter, Professor at the University OF Stras-
burg. says malt, a. nutrient aud medi-
cinal agent, is of great value. DR.. GuSman
declares that it has rendered great service
in diseases OF the lungs, stomach and bow
els in cases OF chronic catarrh and asth-
matte catarrh, extending TO the lungs. DR.
Lersch, inspector OF mineral springs at
AK and Bentscheid, speaks of IL Us AN eX-
cellent nourishing agent for the weak and
emaciated sick, in which class OF diseases
its manifold therapeutical application has
been established. staff surgeon DIR. Hell
merdinger OF Ludwigsburg recommends II
in all cases characterized by emaciation
and debility. Thus do the ablest
PHYSICIANS SPEAK or MALI
extract, the only obstacle TO the universal
use OF which lies in the difficulty expert
eneed in taking it in the concentrated form
in which IL has, up 10 4 recent period, been
prepared, which is even greater than the
objections 10 1t when fermented and taken
a. lager beer. Much OF the extract matter
accompanying the medicinal part or malt
is worthless, besides being largely adulter-
ated To obtain il Invested OF inferior
matter, and perfectly pure, aud in a palata-
bic and easily assimilated form has been
the effort OF chemists. Recently, a Boston
frm has perfected a process by which the
highest medicinal activity Is reached by
extracting the diastaSe and combining II
with the bitter nerve tonic principle OF hop,
and preserving it Gilhont fermentation. II
is known as Malt Bitters and is prepared
by the Malt Bitters Company OF Boston.
In the new form In which malt Is pre-