The Northern Pacific farmer. [volume] (Wadena, Minn.) 1878-1885, 1881-03-24
WADENA, MIMI, THURSDAY MARCH a. 1881:

The saliva changes all sugars and
starch into grape sugar, which fer
ments into spirit, either with OF
without the pepsin of the stomach.
Napoleon the Great, was often alb
sorbed with a problem for days and
nights together. without food or rest.
In such cases he used lump of Sill
gar, dissolved in water. He asked
La Place, the great chemist, why tire
sugar did not inspire the brain like
the lump! The rambling answer
of Lii Place about sugar, starch. gum,
and their at1inities, showed he had
never studied this subject, and the
continued abrasion of the lump,
which the savant said, changed it into
starch and gum: only excited the flow
of saliva, which hastened it's diges"
tion into spirit fuel. Napoleon un-
derstood these things. He had
knowledge by intuition, which other
men only attain by tedious induction.
He used wine on common occasions,
and in the paroxisms Of battle, he
used brandy. When neeiug from
Waterloo, the British horseman
opened one door of his car
riage. Napoleon sprang from the
other door, leaving his brandy pot
tic half empty behind him. The
totalists tell us, the brandy accounts
for his loosing that last BATTLE, But
the truth is. had Napoleon been a
! totalists, Waterloo would have had
no place in the history of the world,
and the name Of Napoleon would be
unknown to-day outside of Corsica.
A similar intuition has taught the
! Figians, HaWaians, Peruvians and
other sayages to procure reserve
quantities of this choas-choac spirit
| FROM THE DIGESTIVE ORGANS OF
OTHER PEOPLE.
TO do this, they gather Il supply OF
sweet and starchy roots and seeds,
| which are piled round in circle.
Inside of this is another circle Of
boys, for women) seated on the
ground, and in the center is the vat,
Il hide bag, or clean washed canoe.
Each boy chews Il mouthful Of the
crude food into pulp, and spits it into
the vat, repeating the process till his
saliva is exhausted, when each is re-
| lieved by a fresh relay of boys, until
| the lob is finished. Water is then
added, and the contents strained, or
decanted from the lees, and the liquor
| is ready for use. It has different
names in various countries; resembles
| strong harsh white wine, and is very
intoxicating Many millions of men
make all their spurious liquors in
this way. Full details of the process
are given in chambers Edlnburg
Journal A single step beyond this
experience would lead to the discov-
cry of wine and it's many substitutes,
and to its general use as daily food,
and the simple experience that wine
or substitute has always been, and
is now used as food by all the lead
ing nations and individuals of the
| world; and that in all climates.
Those who are bred and fed upon it,
| are the
MOST TEMPERATE: HEALTHY AND
vIRTUoUs,
is positive proof that instead Of be-
ing poison. as ". $. II. asserts, it is
the most universal, acceptable and
beneficial of all human food. This is
so we'll known that careful students
of history can tell the rank of any
nation or people, by the spirit food
they consume; or by having the rank
of nation given. they can tell its
proportionate consumption of this
food.
In Maine, all vinous spirit has been
prohibited for 80 years; and now the
s*Portland Press,' publishes statis-
tics showing that the population of
the state has increased only IA per
cent. in that time, while murderers
have increased 425 per cent. man.
slayers 400 per cent, rape 800 per
cent, and attempts to rape 500 per
cent. OF 1919 in state prison, only 80
are of foreign birth. Nearly all are
the offspring of prohibition: many OF
them minors. The proportion of
:, divorces, seductions and ~orse social