The Montgomery advertiser., 1907-07-14
RsthseAilAs Gs.srsss. .

ROthsehllGa GeAeFOu1. s
 The Kothschilds. with all their wealth. are known 10 Dc among the most generous of their race. Baron Edward de Rothschild. who is always foremost in good works in Parts. ceie- brated the victory of his horse san Souci in the Grand Prix de Paris. in manner which will bring pleasure to many.
 He gave a thousand dollars to the Commune of Boulogne (seinc) for the poor. this being the parish where hs resides. He also gave $500 to the fund for jockeys and stablemen: $4Os to the Jockeys hospital; $400 to the commune of Chantilly for the poor. hfs training stables being there. and $1Oe to the poor of Tocques. Calvados. He also naturally presented very hand- some sum to his jockey.
 rreneh Wine h Air.
 Wine Is in the air. and whether 1t arises from the attention drawn to the French national beverage by the agi- tators ih tho South or not. the atten- tion of scientific men and of the acad- emies has been largely drawn to the subject of wine during the last few days. .
 ". Doleris, a member of the Acad- emic de Medicine has just presented that body with a weighty study on the
 hygienic virtues of wine. pr. lDolcris
 ls most emphatic on the point that wine
 is necessary to the human system. and
 that the digestion cannot take place in
 a normal manner without the imbibing
 and impregnation of the ailments by some such acid liquid. Since the very
 early stages of civilization. he says.
 the peoples. either by intuition or by
 sort of instinct. have always made
 use of fermented liquors; that Is to
 say. beverages which contain acids and
 minute quantities of alcohol.
 The hydromel of the ancient Greeks the~"Cervoise" of the Gauls and Ger mans. the Koumys of fermented milk of the mares of the Asiatic nomads. the meads of the Saxons. and the drinks of the ancient Romans. all fulfilled these conditions.
 The wine which has made Frances fortune. the cidre of our northern pop. ulations. and even the beer of the Eng fish and Germans. are also found tc satisfy requirtments. Nowadays. when the people following a foolish anti alcoholic campaign. have given uy wines and drink only water large mum. bers of diseases show themselves which were hitherto unknown. Dr Dolerfs Is even of the opinion that the indiscriminate use of boiled or mineral water breeds uuco- membranous en- teritis and appendicitis. He recalled the experiments of Dr. Sabraxes. whicf showed that wine possesses the prop. erty of killing the microbes in the in testines, and the two diseases Just mentioned are the works of microbe' which get into the intestines. Water, far from having any repres' sive effect on microbes. rather tendi l to foster and increase them. Above all things, he Is Of the opinion tha the mineral matters which are 50 ire quently given to invalids are suicidal Dr. Sabraxes, and Dr. Mercandier and other scientists have alse drawr attention to these matters.
 These two doctors have published memorandum showing the bactericida on microbes, especially the bacillus o | typhus. The vitality of the bacillu differs according to the nature of tn | wine. and its proportion of the acidit, In ordinary red wine the bacillus live | two hours. in white wine 1t Is kille in twenty minutes; Burgundy take thirty minutes to kill 1t; but the mos destructive of all is champagne. whic | destroys all bacillt in ten minuteI
 time. The superior bactericidal actio! of white wines is explained by thei 1 greater acidity.
 If wine is mixed with contaminate
 water in equal parts six hours. befor being drunk in the case of white win and twelve hours in the case of red. al
 danger of infection Is suppressed. Blu one thing to be noticed is that thi effect upon baciln is only obtained b. natural fermented wines. Artifcia
 wines are dangerous. as they are them selves full of bacteria. .