The Bridgeport evening farmer., 1911-04-17
WHY Different
BOOzES PRODUCE
Different JAGS
Also Why You Get That Funny
Feeling When You Mix
Your Drinks
LIQUORS Still Toxic if Alcohol is
RemOved-Claret and Hard
Cider Worst
Especial to the Farmer. }

| MlQQl6tOWn, ApT1i lf-A1CeT a CilOf-
| ough investigation into various forms
of alcoholic liquor, DR.. David S.
! Whitney, the biological expert Of Yves
| leyan University, has at last discov-
cred the answer to problem that
has ever vexed the tipplers:-why diff
| ferent kinds Of "booze" produce re-
suits so markedly different upon the
| human family With the answer to
| this problem. comes the answer to the
| mix your drinks.
DR.. Whitney has discovered that II
| the alcohol is removed from liquor, a
| marked Intoxicating effect still re-
| mains, and that every little cocktail
| has meaning of its. own, according
to the nature of it's peculiar ingred-
tents.
He discovers that with the alcohol
| removed, or reduced to the same per-
centage in all cases, hard cider and
claret are the most poisonous OF all
beverages. This explains why the
! hard cider drinker IS scoTned Of man
| kind, and apt to be easily melted to
murder, arson or other violence.
But the most surprising part OF the
report Is the discovery that whiskey.
gin and brandy are the least toxic.
| This explains the great popularity OF
| the cocktail. Hereafter when you
say Make mine a Bronx you may
| feel that you have the sanction Of au-
thority behind you.
Dr. Whitney says of his investiga-
ton:
''The results explain why different
alcoholic beverages have such differ
ent effects upon drunkards. 1t is
generally recognized that brandy pro-
duces a certain type of drunkenness
nd hot nid
widely different Many of the other
liquors also produce a particular type
Of drunkenness. These types are
doubtless partly caused by the nom
alcoholic ingredients in the liquors. -
"The harmfulness of 1ntoxicants is
not removed with the removal of al
cohol from their composition.
with their alcoholic. contents re-
duced to the same percentage, ordi-
nary hard cider and claret are the
most poisonous beverages, and brandy,
gin and whdskey are the least poison
ous"
DR.. whitney's work in the Wesleyan
laboratories has been to investigate
the report of a committee Of fifty ex-
perts made some time ago on the
liquor problem. The committee stated
that alcohol is the only poisonous in
gredient Of liquors and stated that if
all liquors were reduced to the same
percentage Of alcohol, their injurious
effects would be equal. A method of
Decentralization has been discovered
in England by which 1t is possible to
remove all the alcohol from the beer
and still leave 1t practically the same
in taste and in color as the ordinary
beer. This new kind of beer is said
to be harmless and at the same time
as satisfying as the regular kind.
Dr. Whitney has been experiment.
10 fiyfd hot a
other injurious components than al
cohol in ordinary liquors, or whether
liquors containing the same amount
of alcohol are equally injurious, and
finally to determine whether dealco-
holized liquors are entirely harmless.
He used some small water-lfving ami
mails called rotifers in his experiments.
He placed varying amounts of the diff
ferent liquors into the water in which
these animals lived and noted in what
percentage of alcohol they could live
thirty minutes and also in what per-
centage Of alcohol they could live two
or three days and produce young.
Tests We're made with wines such as
claret, cider and sherry: with malt
liquors. such as beers and ales; with
distilled liquors, such as whiskey,
brandy and gdn and with pure alco-
hol.
The results of these experiments
proved, when the alcoholic contents
of all liquors were reduced to the
| same percentage, that ordinary hard
cider and claret are the most poison
GUS beverages and that brandy, gin
and whisl<ey are the least poisonous.
In other experiments, in which sherry
and claret were evaporated and their
residue put into water, it was found
that these two dealcoholized bever-
ages were even more poisonous than
the same percentage of pure alcohol.
In summary Of his report, Dr. Whit
ney says: ct is readily seen that the
wines are the most toxic, the malt
liquors stand second in point Of tox-
dcity, and lastly the distilled liquors
are the least toxic of all the beverages.
The value of thes experiments is to
show that in the three main kinds of
alcoholic beverages there are other
important toxic ingredients than ethyl
alcohol and also to demonstrate that
the various alcoholic liquors, when re-
duced to the same percentage of al
cohol, differ widely in their point of
toXicity.''