The Republican. [volume] (Oakland, Md.) 1877-current, 1896-01-16
ALCOHOLIC DRINKS "NASTY."

ing Cups
Everybody but the drinker has
known for years that many of the proc
esses about breweries and wineries
were not carried on in the cleanliest
manner. We have known that some of
the most renowned English breweries
use water that looks dirty, and which
contains much sediment, because fer
mentation goes on faster, and we can
turn our own money more frequently"
We have known that all the English
brewers add half pound of salt to
every bushel of malt, solely to create
thirst in the drinker, so that he may
"drink and come again." to the profit
of "the trade" That vast quantities
of wine are made in France without
a drop of grape juice has long been
known. That London dealers make in
their own cellars and put on sale at
once an article that the best casters"
pronounce the real thing, from this or
that winery, and of such or such q
vintage, when there is not one drop
of grape juice in it, has also been
But even temperance workers ex-
perienced new sensation when they
read a recipe for wine which carried
off a prize at the French exposition a
few years ago. The chief stipulations
were that no grape juice should be
called for, and that the deception,
called Sanitation" must be perfect.
The recipe that won the prize called
for quite a quantity of refuse from
tables, in other words, "swill," and to
perfect 1.-THE old and smoky flavor"
belonging to this sort of wine added
extract of leather boots and shoes"
But we have again experienced SEN
sation. We bear it calmly, since it does
not affect us.
Nobody is anybody to-day If he be
not scientific. AS science is progressing
by leaps and bounds, some little effort
is necessary on the part of total alb
stainers to keep up with the latest con-
illusions.
Scarcely had we the formula that the
oxygen of the air destroys sugar in So
duces poisons, alcohol and carbonio
acid gas, than the great germ theory
takes its place. Before that is taught
to half the people, another statement,
apparently the ultimate one, comes
rushing upon us.
Microbes" cause fermentation. Sci
ence says to-day that microbes are
everywhere, that disease and decay, or
rotting, are largely caused by them;
that the offensive odors accompanying
decay, rubbish heaps, decayed fruits
and vegetables, spoiled meat, carbon,
etc, are caused by the excretions Of
different species of microbes.
Microbes may be successfully cult
waited for purposes of observation.
Such work is generally done in glass
tube; such an experiment is called q
culture"
Then every cider barrel, every wine
vat or beer tank is an enormous "cul-
ture" or pasture land for microbes.
They eat and multiply, and multiply
and eat, if not interfered with, until all
the sugar in the liquid is consumed.
The products resulting are carbonio
acid gas, which floats off into the air if al
lowed. We send OFF the same by every
breath exhaled. This carbonic acid
gas produced by ourselves and all hv-
ing animals, including microbes, is an
excretory secretion; yet the winners
and brewers bottle their products, so
as to secure a quantity of this sub
stance for the use of their customers.
The other resultant product of fer
mentation is alcohol. The late DR..
Carpenter, of England, the first toxi-
cologist of his time, declared it "a
deadly irritant, narcotic poison, not a
true stimulant." Now we know its pa-
ture still more fully. Alcohol is poi
sonous excretion of microbes. This ex-
plains the impossibility of it's diges-
ton by human stomach.
alcohol is a ptomainc or septine,
and when taken pure absolute alcohoD,
is as deadly as the ptomaines of chicken
cholera or putrid meats; although q
larger quantity is required to produce
the same effects.
1.-THE different f1avors and odors of
liquors are impaired to them by the,
that caused the decomposition,
of the fruit or grain. When fermenta-
ton is complete the grain or fruit has
been entirely consumed by the germs,
only cclored water and excrement (al-
cohoD remaining.
"a barrel of beer does not contain as
much nourishment as loaf of bread,
but contains enough ptomaine (abso-
Lutte alcohoD to kill within ten min
utes IS men who are not accustomed to
its effects. Microbes and Men.
In the above-cited case the alcohol
must be separated from the beer by dis
tillation, and given clear, upon an empty
stomach, to produce death as stated.
When we think of the wine of COM
merce, who wore the boots ?" seems
pertinent question.
"Alcohol is poisonous excrement of
microbes" is a refrain that few drink
ers would like to add to their songs.
Delectable drink! How delicate
dudes of both sexes do dote upon it'll
Drinkers, you are welcome to it! I
prefer clean water!-Mary Clement
Leavitt, in National Temperance Ad.
vocate.
A POWERFUL OBJECT LESSON.