Hot Springs weekly star. (Hot Springs, S.D.) 1892-1917, 1894-02-16
I. .. COLUMN.
Edited - ~ woman's Chrissisa Tenpssaaes
3 X i Union.


Ettyl0r cOn,n,nm nlcOilnl sometimes
Q u d spirits of " inr or viMic alc"lM.l. 10
ul;,tlt. firm, the sugar fuu.M' In most
fruits. rrai,,s ard vegetables. aud IL
fs,rMed by Al process "f decomposition
Or decay. In the case Il wines aud
cider. Which is really appi. wi"e. tile
Jul. = IL presstd from the fruit aud III
lI.~ ri Ia . and and fern,ri,t. This ter
,nri. alto" IL caused by s,,'all n.tcroi't.s
Or f.rmlpnt germs that fall into tht
,iq I'D from tll. atmO. pi'ere and feed
1, ;n,M the sugar. eau ,i,p it tO n,Ml. rgO n
.eintcal change l,y wl,icl. 1t IL t"',
v-rtesi imtO alcohol aud carl"i,tc aid
las, th~ latter ri>.s !" the sur.acs u
tiny bubbles aud escapes. AMI IL u sure
Indication that aicpi,ul ~ forming.
All ale hol c beverages are made.
frum drcOlnlns d sugar IN the Juices,
amd are properly called "decaset
Lr. nks.''
The per cent. of alc0h0l varies accord
ing tO the greater or less amount vi
sugar ~ The juice. Wines aud cider
c,,,laims from live to eight per cent. at
al.Ul,Di. Ii allowed tW stai"i exiOst.d tt
tl,e air for a. sufficient length OF time
tl.- alcohol will evapprate aud vinegar
is form.st. Finally the win. gar dies anu
water aud u little dirty stttimel,t only
remain. The fruit juice has thus re-
uri,ed tn its Origi,,a. elements. ealtl
AMI wat.r.,
Malt liquors, as beer. ale and porter
are nia,l. fr"in the e,aims which cG,.'
tail, Il large per cent. Of slarch that i,
converted into sugar by tile process "t
mailing or sprOuti,,g. THE n.alttt
grain Us ground aud n,asl,e,, in waite. t.
dissolve !he sugar. making Iiquit
called "sw-et wUrt." This liz mix. 4
will, i,ops or hop juice and b,iied tn se
cue the bitter flavor. Yeast i. tllei
.,.l.led to hasten tile trrmemt, aud wlMl
still working II is b. did OF kegg+,'
thus retaining SINE Of the cArt,UM di
Oxu,e that CAUSES it tO foam wl,el
opened. The beer contains from six I,
Ten per cent. Ut alc il,pl.
li,- stronger liquors. gin, whiss
brandy and rum contain fifty per cent
Of alcohol AMI a,t i,,ade by THE distill.
tim Of wines aud beer.
Al.vl.ol ,s 80 volatile that it ri e
more rapidly than water wien heated
an can W separated from 1t. la as
l.s great affinity for water 1t Cal. b
procured in II pu,e state only by ri
, peat.Si d,stiliatiun and by ..eiuK pass..
through some substance. rs lime. tia
has II greater affinity far Water. L
tnis way the alcohol OF commerce IL Oh
talmed.
SO,he argue that alc.,holic liquors Civ
strength and heat. but SCIENTISTS tell I,
there Is less tu0d in pimt of beer u
wine thar, ln u single grain Uf wllea
Alcohol in nO way ben TITS the hum.
system TINT acts always as q puisOi
causing dis. ase and ultimate death.
"'l'lere IL no doubt that alcohol i'm
4 pairs tile ss,,es 80 that they are NOR
prone tO dis. ase." " = l)r. q. K. Sabine.
Mr.. Huber who saw in one town Il
Russia 2.l8N persons perish with u.
cllnlera i,l twenty days. sail: lit il
most remarkable circumstance tl,..
persons given tu drink ilave been swep
aw " like tlies. Ii 'iitiis, with xOtnl
inhabitants, eve,y drumkard has fallel,
all are dead, not one remaining
".As everybody knows. the intexics
ton caused by alcoholic liquors. by La,
| hersi.. by opium, after period Of e,
citen eiit, brings abult u i"tabn in
plirmrmt uf Tie will. SoOr, especiall
under the influence of alcohol, III
weakening Of tile will becomes exec,
sive. The ex,ravagances, violence.
amil crime. Committed III tnis state ar
imnumerHble. ."-Dr. 4. ltibOt.