Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1885-01-25
BEER IN MANY cLIMEs.
Even gafrss and Chinese Drink It.
Bress Of Ancient Germany and Medic
val acknowledgement and Its Famous
DecoctiOns-- Russians Prefer Wudki
--AdufteratiOns in It's
Manufacture.


chemist, but it is very questionable whether
the eminent scientist ever committed him.
self in such an unqualified manner. In re-
gard to the most popular imported beer, the
"Pilsener," this claimisnot easily sustained,
The Vienna beer contains little oftheuaf
mented dextrine and w5rk-sugar, which are
the food properties of beer, 50 that a
man could not live very long on an exclu.
sive diet of Vienna beer. The beer
drank by the p~essantry in Austria is heavier
and more highly colored, but even in this
beer, as analyses show, the total soluble ex-
tract in an entire gallon supplies only the
same amount Of nutIimentt that is contained
in seventeen ounces of bread. The Pilsen
beer is even lighter and weaker in body
than the Vienna beers
Beer brewing in Bohemia, especially in
the city Of Pilsen, is al industry that dates
as far back as the fourteenth century. In
Germany beer was known to the au.
cient Teutons of the first century,
whose manners and customs Including
beer brewing and beer drinking-are
so efficiently described by Tacitus to the
great agony Of high school and college boys.
Still earlier the tiauls brewed some kind Of
beer, and according to f.schyluS~, Sophocles,
T~heophrastus, and other old historians the
Greeks and Romans quaffed the fosming
lager at the corner grocery. The counter
lett of q fulLsized schooner on some OF the
ruins of Thebes has led psychologists to
bold assertion that the Egyptians drank
beer many hundred years before Christ. al:
,hough the exceedingly dry state in which
the mummies If these ancient topers are
found would not seem to warrant this belief.
In England the invention ofbeer is ascribed
to the monks. At any rate, under Henry
III. the monasteries were famous for their
strong ale. The scholastic monks certainly
knew a good thing, and in the course OF
their Investigations 10 produce the "NNN,'
they discovered, as early as the thirteenth
century, that tie waters of Burton-onrTre
were especially adapted for an excellent
beverage, with barley and hops as
main constituents. But aside from
these, beer asserts its cosmopolitan
character by bobbing up s~erenelY among
the Kaares, Nubians and Abyssinians. OF
course, it must not be imagined that their
beer is like the one served in Chicago in
~scEooners, schnitts, tulips, or %schoppen.
These happy aborigines have no licenses
and 10 drug stores with the suggestive an
nouncement; Brewers Supplies. A
noted traveller claims that the kafres have
made for ages, aud still make, a fermented
beer from the seed Of the millet, which is
first subjected to a mating process in all
essential features similar to that employed
by Seipp McAvoy, or any other OF the pres
emf generation OF brewers.
The native South African brewer, how
ever, is somewhat limited in regard to the
mechanical appliances. He has no gigan-
tic malt kilns, ice houses, or steam boilers.
His methods are priU tive, and he employs
no agents aud collectors. First he spre Ids
the seeds in a warm place, and induces
them TO terminate BY covering them with a
moistened mst of grass. Then he stops the
sprouting by an application of heat. The
boiling process is similar to that Of cooking
soup, the scum which arises being
skinned away from time to time. Finally
the fluid, to which some bitter, aromatic
root has been added. is filtered through a
grass-uetting which looks like an Inverted
night cap, and is then ready to be served to
The failure OF the KRffres ss-
loon.keeperS' Association to send in their
last annual report leaves the rest OF the
world in darkness as to the retail prize OF
beer in that happy region
Strangely enough, the Chinese march at
the head Of civilization in the matter OF
"substitutes The sons Of the Empire Of
the Middle" have been using rice in their
breweries for several thousand years, and
are doing so still. Their Lager bears
the O n.commmittal name OF SAN shee.
Sam is not only intoxicating, but
peculiarly mischievous in its perma-
nent effects. 1t can not be
learned whether rats enter into the compo-
sition Of Chinese lager, as they certainly
sometimes do in this country; but etymolo-
gisis. Of great depths Of mind and much
application to study assert that the word
katzeniammer'- signifying the result OF a
protracted interview with sam shee-ls not
German, but Chinese.
Little is heard of Russian beer, and yet a
very large quantity is annually brewed in
Europcan Russia, and this quantity is rap.
idly increasing. The late Gar did his ut
most 10 stimulate beer brewing in the hope
Of weaving his subjects from their favorite
tip~plespirits, or "wudh," as they call it.
Brrwcries have been established at st.
Petersburg, Moscow, Riga, Odessa and
Warsaw, but the statistics show still that
the average Russian consumes twice as
much wudki as beer.
The English brewers may be said to have
had a career of un5rOken prosperity, not
withstH nding the fact that many wealthy
peoulc brew their own beer, and that even
the English farmers to a not inconslderable
extent devote q portion OF their cellars to
the brewing Of beer. Bass famous White
Label" and other bran Is of the immense
brewery in Burton-on- Trent are well known
in this country, but they are too expensive
TO bccome common tip?Ie.
German beers, principally Vienna, Pilsen,
Kaiser and Culmbach. take the lead among
imported beers in this country. In Chi
caro- fully 5000 barrels, or nearly 100000
gallons of these beers are sold annu-
ally. Ii was a London brewer who first hit
upon the clever idea nj sending bottled pale
ale to India and to this country, aud Bass
soon took the lions share Of this lucrative
trade. Butthe latter seem 70 have seen its
best DAYS. Anglo Indians Of late prefer
claret, and Americans have found that
PiIsen beer suits their liysrs be'ters. Here,
again, lager is cutting into Bass, aud Bass,
with that obstinate stolidity peculiar to
British traders, refuses 10 recognize a
change in taste by brewing Bass Lager
The difference produced upon the system BY
English beer AMI German beer is
verY marked. the former hav-
ing q decided tendency toward a stuPe-
fying sensation. Those whose opinion upon
the subject is authoritative deny that this IS
due to the larger quantity Of alcohol in
English beer. They claim that the beady
condition Of the latter is due to the presence
OF a substance called aIdehyde. In English
beers there is not more than Is per cent OF
nroo4 spirits. and this is not sufficiently in