The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1856-1888, 1882-12-09
What the PeOp'e Say.

We invite expressions Of opinion from the public upon
head of the ApTERrIsER. such communicated should
be authenticated by the name Of the writer rs . qua
rAntee Of good faith, bat not necessarily for publica-
Our object ia to offer the fullest opportunity for q variety
To ali fnquirers We shall endea1or to furnish inform.-
ton OF the most complete character on any subject in
which they may be interested
Mr. EDITOR Il have now before me a pamphlet,
being the purport Of 4 sermon delivered by the
1882.
Passing by s~criptural quotations, at which 1 will
not attempt to enter the lists against the Rev. gen
tleman, except to say, that 1 know IT Is some
that our forefathersu used it and lived to great ages,
and that priests in European countries seem to
thrive on it, I will at once turn to the statements
more within my own sphere" viz: Beer and
Fermentation"
L am e brewer. and though not very old in years.
profess to be so IN experience. having given much
The Rev. gentleman asks-Bhat is Beer? and
forthwith proceeds to answer. barley or malt,
hops and water, which undergo four processes,
mailing, washing, fermenting and 6ning-
The mailing is not . process Of brewing, but is a
distinct trade in itself. By mailing the barley.
which is merely ripening it, the saccharine is more
easily extracted, beer can be made from barley
without mailing. To disproye Mr.. Cruzan's as
sertion shout it being done to rot, bread can be
made from matted barley equally as good as from
raw barley or wheat. The washing is merely a
process Of stirring the malt when the water is run
on it, to thoroughly saturate all parts. What i par
ticularly wish to draw attention to is the Rev gen
tleman's statement about Fermentation" He
states it is, 90 decay" :. rotting," to produce alec
hOl. Fermentation Is q fungus contained in sugar,
which gradually separates itself from the sac
charine, during fermentation the lighter portions
float on the top and the heavier fall to the bottom,
in the form of yeast which is composed OF minute
particles of fungus, } thus allowing the beer to be
drawn a. the yeast remaining. The beer. before
fermenting, is a sticky liquid the fermentation re-
moves the sticky portion dunSus) and allows the
tannin from the hops. to thoroughly impregnate-
the saccharine. The quantity Of alcohol contained
in a properly brewed beer is ineficaciOus. I admit,
that if fermented long enough, it would become all
alcohol, but that is not what a brewer wants. So
it is run off from the fermenting tins before such
characterization begins. Most of the food we
use, nay the very bread We eat, goes through a
period or form of fermentation. Every school boy
knows that yeast is added and the bread allowed to
rise before baking, which Is nothing but fermenta-
ton. The statement SO that when We drink a glass
of beer we pour down rotted dermented) liquor"
is answered by the fact that We consume nothing
but rotteness.
The statement that wine contains "a per cent. of
alcohol, brandy 4S per cent, and champagne IL
per cent, is erroneous. Brandy, whisky, and
other spirituous liquors as generally made. are
pure spirits, favored and colored to suit, conse-
quently, when first made are all alcohol. and di-
luted with water (rectifed) according to the price
to be obtained. The general manner in all distil-
leries, is to make q raw spirit which they flavor
and color as brandy, whisky, gin, etc.. according
to demand, and all from the anne distillation, SO
if a man must drink spirits, the purest he can
drink is raw alcohol Spirits of wine), then no con-
\ SuncS no cOlOflnB or uaVOrlnS HAtter1 y u cOuTSe,
there is no doubt that many pure grape brandies are
| made in France, but it is not the general thing to
retail it in saloons. Wines, as q rule have an alco-
holic strength, according to the time and degree
| to which they have been fermented-the slow fer
| mented old wines of France and Spain contain
alcohol, all out of proportion with their light mar
ketable wines or the quick made wines
of California. Champagne contains more
alcohol than any other wine in consequence of its
fermenting after being bottled. As regards the
| aduiteration of beer, it is all false. have worked
in many ~breweries, and never had occasion to use
anything but malt and hops. and never saw any
brewery use the articles enumerated by Mr.. Cruzan,
and / do not know what they could possibly use
them for, unless they wanted to spoil their beer
and ruin their trade. Bitter aloes are some times
used in place of hops, but / have always found the
pure article the cheapest and give better results,
so there can be no economy in the substitute.
Sugar is much used in England, and rice and corn
in America in place of malt, but they produce the
same properties as malt, so there is not much
difference. The statement about q pint OF beer
containing IA ounces of water, q very little extract
of barley and one ounce of alcohol, is an absurdity.
The English ales have generally 8 specific gravity
of "a pounds to 26 pounds to the barrel, and the
| lager beer as brewed in America IA pounds to Is
| pounds, i.e., q barrel being so much heavier than
the same quantity of water so where does the IA
| ounces of water to the pint come in.
/ should advise the Rev. gentleman to attack the
root of the evil, and instead of deprecatng what is
| good for man. to tell him what is bad for himself.
If q man drinks too much water, he gets sick if
he eats too much, he has an attack of apOplexy,
which is the worst form OF drunkenness if he
works too much, he wears out his physical strength;
/ tnu IL UTILIZE " AAaOh1 IN bOSo 80 hSo@ ahO
all good for us to q certain extent, when that limit
is exceeded as a natural consequence we must
suffer. We might as we'll be prohibited from
thinking because q few people go mad from so
doing, as prevent people drinking q glass of beer,
because a few weak specimens of humanity have
not sufficient control over themselves to know
when they have had enough.
In conclusion 1 would sta e that beer, when pure
and properly brewed is the most nOurishing,
streng thening, and purest drink anyone can take;
Fit can be compared to bread, as being made from
the same materials, barley (wheat) hops, (salt)
and fermentation Geast) and can truly be called
the Staff of Life, being meat and drink at the
same time. would draw attenli1l to the mum
Der of physicians. who recommend porter, to lady
pa tients, with q beneficial result. porter emily diff
fering from beer in the malt being roasted before
MASKING, which gives it the dark color, and 1 ven
ture to state that as we get more enlightened, the
time will come when malt liquors will be as uni
versally used as tea and coffee are now.
Apologising for trespassing so much on your
valuable space. am, &c, BENJAMIN LEE.t
Mr.. acknowledgements of a somewhat pecu-
liar nature, having been made on the street and
| also given publicity in one of our dailies. in re-
| lation to the effort of a San Francisco house, to
| place in that city a portion of the Two
Million Loan. Your correspondent would like
to offer to the irate gentlemen who fear that
'sthe ring have missed a commission. the
| plain solution of ''the mystery"
There is no 'sBug i'll the Rug"
The San Francisco broker can guarantee the
delivery of the Bonds at 102 SO long as they are
open to subscription to the public here, and his
profit is the 2 per cent. and the premium on San
francisco exchange, less a small commission to
a certain young Honolulu broker. LIS
Honolulu, Dec. 5th, 1882.
Foreign Rivalry of British Iron Goods.