New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-02-14
4 LECTrRE or ALCOHOL.
SOME INTERESTING POINTS BROUGHT OF By
CHARLES < PELLEv

SOME INTERESTING POINTS BROUGHT OF By
CHARLES PELLEv
Charles e Pellev Of Columbia University. DE-
livered last night the second 81 his course OF lect
Alcohol 10 a large audience ar the MI
scum OF Natural History. He began b. saying
few words sbout its occurrence in nature. and told
how its presence in decayilg sweet fruits was
known to vasps and other insects as pell as -
man and how they had been 70 look for such
fruits for the purposes OF intoxcstion He also re
minded the audience Of its occurrence, though IN
small quantities. in all bread raised by Yeast ~
leaven, and cf the London baker, in the days Of
great temperance agitation. who advertised hts
bread with all the gin driven out" only to see his
trade diverted to his rival, who advertised bread
with all the gin in it,
The subject OF preparation Of alcohol Their came
up and rather alarming 70 hear that.
thanks to the American invention OF cheap acety'
lene gas It would soon he possible 10 provide the
world with alcohol even if every brewery and dts
tllery were closed. and that chemists say they a.s
able TO make pure strong alcohol in this way az
cost OF only eight cents a gallon
In talking about wine. the lecturer declared nat
in only three particulars did the modern manuta't'
urers syirpass the ancents-in making champagnes.
In adding brandy and in making artificial win-e
In all other respects shown by an elaborate ana
Interesting series Of lantern slides. from ancient
and modern sources. the various processes were al
most identical The adulter1tlon ana Sopnleuca
ton of wine were dealt with in some detail. andh
was comforting learn that when dealers %
palm off OH an unsuspecting public port wine or
claret that has a grape. they color thSr
alcohol and water with nothing more deadly man
huckleberry ederberry juice. and add tner
favors-prure Juice and orris root. cinnamon and
cloyes-in minute quantities.
4 short discussion Of malt and malt beverages
ale and beer. introduced the question OF the COM
parative value of beer and other alcoholic drnks
According 10 the lecturer, the food value OF ~
former Is not by any means insignificant, dne 70
quoted several analyses 20 show that u was reahnn
a food well a stimuant. This point was stn
more strongly emphasized m the case or hun!ss
which has been used by the Tartar tribes FOR many
hundred years important means OF SUSIE
nance. and which has been introduced WIKI suen
shown OF the peculiar Kefr ferment. the original OF
which, as the story goes was presented by Ma
homet in a vision to his devoted followers In ne
Caucasus a reward for their virtues. ana Wh.ch
possesses in a marked degree the property OF 'u,n.
ing milk into wine. The Tartar proved quite aos
TO utilize the gift TO the best advantage. ior thsy
Immediately proceeded to breed their horses 10 p'v
duce milk rich In sugar, and finally ootaineu.s
kumyss strong enough to satisfy the most ii'e1..
topper Fortunately. the varieties mace y.
America from COWS milk possess the nutrlLr,s
with little OF the intoxicating Qualities o. me ols
nal but they furnish an interesting example o.
valuable and highly priced food which az the s5''
time Is distinctly alcoholic a.,
The lecture will treat Of distillat'on ana di'
TILED liquors