The Falls City tribune., 1910-07-22
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TEETOTALERS WANT A DRINK
Varieties Of Beverages Do Not Meet
Demand for Refreshment With
Bite of Spirits.

During the recent summer weather
London's cafes and restaurants made
tentative displays of the stereotyped
''nonalcoholic" beverages.
However, # was not warm enough
10 make many people sufficiently
thirsty to drink them, though the fact
that they were once more in evidence
caused many teetotalers to complain
that they were at a loss as to what
to drink in winter.
The trouble with temperance
drinks" a manufacturing chemist init.
mately connected with the trade"
said, is that they are either brewed-
and so contain alcohol-or connections
of ineongruous materials dissolved in
water mechanically aerated, and there
fore necessarily lack distinction and
character.
1T will probably be news to many
that the law allows nonalcohollc
drinks to contain ~ per cent. of
proof spirit, and practically all brewed
teetotal beverages do contain 1t.
Home brewed ginger ale. such AZ
one buys at country refreshment cot
tages. frequently contains more alco-
hol than bitter beer does.
Having dismissed such drinks as
being alcoholic, there remains only
the gassy bottles of yariously flavor
ed water to which different fancy
names are given; or lime juice cor
dial and lemon squash, both lowering
to the system If too freely consumed.
mo one is really satisfied with
these concoetions. but the trouble is
that 1t has not been found possible
to evolve anything better.
"The fact is. NJ substitute for alco-
hol has been invented, and until some
N discovers n substance with the
bite of spirit. but without it's intoxL
eating qualities. the problem will re-
main unsolved.
For the man who can invent n pala-
table teetotal drink n fortune waits,
MOI will the brewers be able, speaking
generally. to compete against him by
making and initiating his product.
For example, a tremendous guam
tity of ginger wine Is drunk in this
country.
THE taste for this has survived
from the time when every household
In England made It's British wines,
but now, owing to the massing of the
people In the towns and the want of
accommodation for such work, 1t is
manufactured by old firms, and much
of It Is sold to the brewers to be re-
tailed in their tied houses.
Notwithstanding the quantity of
this brewed beverage that Is drunk,
the brewers do not make II them
selves. The inland revenue authorities
would impose many restrictions, and
in most cases the articles of associa-
tion of the brewing companies restrict
the business carried on to the brewing
of stout and beer.
Orange wine Is another British wine
that has an enormous consumption In
the smaller towns In the provinces,
yet the brewers do not make it.
British wines pay no duty, though
they are often as strong as bottled
beer.
"One firm, registered at Somerset
house lately, thinks it has solved the
problem by the introduction to the
public of unfermented fruit juices,
principally those Of various grapes.
Fruits are the finest and purest
natural foods" the managing director
said, for they contain grape sugar,
albumen and various valuable salts.
These are all retained in the fruit
juices, or alcoholfree wines. we sell,
and We consider that fermentation of
them would be injurious. for the sugar
is converted to alcohol and the albu.
men is destroyed when fermentation
takes place"