The Savannah morning news., 1903-09-30


NOR, but he didn't offer to draw a cork.
These are for investigation" he ex-
planned. "Salicylic acid is contained
In inferior grades Of such things, and
in communion wine the unfermented
variety.
Il tell you," said Prof. Wiley in a
serious tone, wheeling his chair up to
the reporters. "out Christian friends
are salicised up to their necks.
Prof. Wiley said he did not know
whether Perry, the Civil Service cook,
would be called to preside over the
beakers of the kitchen with the open
ing of the fall season or not. This has
not been determined.
From borax and formaldehyde it was
an easy step for Prof. Wiley to speak
of falling hair and molars. He is in
terested in this question, but he is not
alarmed. AS he spoke of man becom-
ing bald at a rapid rate as the result
of increased brain activity ne patted
a hairless spot on the top of his own
head with a cheerfulness that was
plainly seen to be unaffected.
Nearer State of Perfection.
"Such things are to Prof Wiley all
a part of mans scientific profession.
There is nothing retrograding in them.
The loss of tail, hair, teeth-an are
steps forward toward human pertec-
ton Somewhere between the loss OF
tail from disuse came mans loss or con-
troll over his ears. Prof. Wiley knew
a man who could wag his ears. Lots
of people can move their scalps and
make their ears wag," said Prof. Wiley,
but the man l knew could move his
ears like a dog or horse. All of us
have the controlling muscles still, but
we can't use them. We have other
ways now of keeping the flies off; have
invented trumpets to assist. us in hear
ing, and our ears are now stationary,
except for this man l neWrwho could
wag his.
It's the same way with hair Mans
brain is growing and takes nutriment
from the hair, which falls out, and con-
sequently is growing less abundant
year by year. Now, you take wom-
an" continued Prof. Wiley. Woman
still has long hair, but that's because
woman is still a savage Notice how
fond she is of gaudy colors. Her brain
hasn't the capacity of a mans.
LAS for the teeth added the pro-
fessor, all our health foods are so
cooked and prepared that we don't
have to chew them. AS soon as an or
gan is not used we lose it. This is in
evitable.
But we'll get used to these things.
And so will the young men who are
experimental upon" Then Prof. Wiley
made a bull" He said: when l was
a young medical student 1 couldn't
stand to touch dead body. Why, the
first night 1 went into the dissecting
room 1 had horrors for a week"
DOctOred Foreign Wines.
Reverting to the subject of wines,
DR.. Wiley said that one of the lead
ing wine experts of Europe, whom he
consulted while in London, remarked
| that there are no chateau or vine
| av.I sfv1AeN 1I,s - 11
| States. The American people drink
nothing but labels. DR.. Wiley thought
this declaration too sweeping. He be-
| lieves that there are some genuine
chateau and vineyard wines imported
into the United States, but he be-
lieves that they are usuall-~ special
importations, often made for individ-
| dom gets such wines. The label looks
all right, and the retail dealer may
honestly believe that the wine is gen.
| uine but in most cases it is not
Under the new food exclusion law
the Secretary of the Treasury is au-
thorized, on Certifcation from the Sec
rotary of Agriculture, to exclude from
the United States food products or
| beverages that are adulterated so as
to be injurious to health, that are
falsely labeled. or the sale of which
| Is prohibited or restricted in the coun-
tries of their origin. The greatest
| difficulty in the enforcement of this
law lies in its application to falsely
labeled wines and liquors. Chemical
analysis is utterly powerleSs to de-
tect the subtitle difference that exists
between high-grade' claret of the
most celebrated vintage and a COM
mon vim ordinaire, yet the difference
exists and is what makes the one wine
| many times more valuable in the mar
ket than the other. 1t is EQUALLY inn
| possible to detect a blended whisky
by ordinary chemical analysis, and
DR.. Wiley is of the opinion that most
of the Scotch whiskies imported into
| the United States are blended.
How to Get the Genuine Article.
The method adopted by the army and
navy stores in London for insuring the
genuineness of the wines and liquors
| purchased for their customers is to sta
ton at each of the principal points
| Of origin of the goods to be purchased
| an expert agent whose business it is to
keep in close touch with the trade and
be able to certify to the genuine char
| acter of each purchase made. In the
| wine districts these agents keep a Sepa-
| rate book for each of the principal whit
| ages AS the wines are first sold at
| auction the agent is enabled to record
| in his book the name of the purchaser
OF purchasers OIL the enJlre product OF
each vineyard, with the total amount
| that each has purchased. He then as
| certains to whom the wine is sold by
each of the first purchasers and enters
| their names, with the quantities, in
his book. Thus 1t is traced to each
| purchaser until it reaches the hands of
the exporter, who is generally the sec
ond or third purchaser. In this way
| these agents know exactly where the
| entire vintage of each vineyard for
each year is to be found, and the army
and navy stores can make purchases
with certainty that the wines bought
are exactly what they purport to be.
DR.. Wiley believes that it will be
possible to apply this same system to
the enforcement of the law against the
Importation of falsely labeled wines in
to the United States.
If this system is carried out and is
supplemented by a law prohibiting the
false labelling of goods inside of the
| United States the American people may
be able to stop drinking labels and may
have some assurance that they are
drinking the kind of wine or whisky
that they have paid for. srt
| -$-O"-4- i{
GAS WEAK AS A CAT"