Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1915-05-08

nished by the yeast called eo-enzyme,
and even the two together cannot &C.
the result. and there IL FUR
phate unites with the sugar forming
the substance hexose-phOsphate, and |
this yields to the zymase aud cO-en-
lyme, and the result is alcohol and
carbonic acid gas. Pasteur proved that
the spelling Of Wine, which occurred
in 1864, was due to the microbes. He
further found that by exposing the bot
tied wine TO temperature between
I'D and 140 degrees f., these microbes
lost their vitality, and the spelling OF
the wine was prevented. This process
Is called pasteurlzing. In 1872 he made
similar investigation in regard TO
beer, with like result. Pasteurizing
of beer increases its keeping qualities.
and the same process is now applied
to milk.
What Beer Consists Of.
To summarize. / would say that beer
is beverage in the preparation of
which matted barley. rarely matted
NbVHAs INV anu Nplil vi It's DlOuuAtn
are used The malt is extracted with
hot water, an addition of hops IL made
aud the solution constitutes the wort.
The wort is cooled. the yeast Is added
and the whole fermented to finish.
The sugar IL split into alcohol and car
bonic acid gas. little free acid, glycerin
and aromatic bodies in small quaint
ties result. The product Is beer. The
beer Is then placed in watts that it may
properly age and undergo slow after
fermentation and rbening. Finally 1t
is filtered, placed in barrels or bottles.
Bottled beer is generally pasteurzed
for the reason have already stated.
American beer usually contains from
to per cent OF eXtract-that means
soluble food products. 1t contains from
to per cent OF alcohol
One of the most interesting constitu-
ents that has been found in beer lately
is II peculiar substance called lecithln.
| 1t has long been known that the phos-
/ pilates were always present In beer.
and the last discovery shows that they
are absolutely essential TO the process
of fermentation. But the discovery
| OF lecithin Is especially interesting be-
| cause lecithin is substance which was
found some time ago MS II constituent
Of the brain. 1t is a very interesting
compound Of fatty constituents aud
I phosphorus, and when its presence in
1 the brain was first discovered II at
| tracted great deal OF attention. 1t
was thought. even. that 1t might be
! the source OF mental action and some
suggested the proper name for It would
be "denkstoff' or thinking stun.
They tell a good story about this dis
covery. When they first discovered
the phosphorus In the brain somebody
else discovered that there was phos-
/ phorus In the fish and they started
story that fish would be good food
Z for the brain And so young stu
dent wrote to Oliver Wendell Holmes
aud wanted to know II that story was
true and IL so what would be the prop.
er dose. And so DR.. Holmes wrote
him back as follows: MY son. II Is quite
true that the brain contains phosphor
us, and 1t is also true that fish con.
tain phosphorus. and after carefully
peruslng your letter would say that
the proper dose for you would be a
whale on toast"
How Beer Resembles Bread.
When we come TO consider the rela
ton of beer to food we are struck by
the analogy of beer and bread. BreaC
is made from cereals: so is beer. Tn,
bread with little water is solid. tn,
beer with more water is liquid Tn,
yeast is employed in both 1t produces
alcoholic fermentation in both. II con
verts both into paatable and readl!
digested food. Both contain alcoho
and carbon dioxide Beer contains
from 3 to per cent alcohol and is no
intoxicating when taken in ordinar.
quantities. Beer also has bitter an,
aromatic bodies derived from hops
which give 1t an acceptable flavor AM
produce tonic effects Further. beer
one OF the foods free from bactsris
You might be afraid of water OF milk
but the method OF making beer, dry
ing, heating, pasteurizing and titerin
II completely free beer from bacteria
Beer is food and wholesome. 1t con
tains carbohydrates and albuminoid
and mineral materials required by on
system II is appetizing 1t aids d
gestlon. has engines
myself have been familiar with til
D use of beer as an article of food fror
D my childhood. remember the barre
= of ale in my fathers cellar. When
Q was seventeen went to Germany
: study and learned to use beer as a
e article of food NJ the University q
j. Goettingen. My first experience reall
3 came soon after | reached Goettinge
S when made walking tour throug
: the Harz mountains with three otht
u Americans, and remember to tn
Q day with satisfaction how ! enjoye
d at some roadside "gasthaus" my "bu
J. terbrod, schweizerkase and bier"
g have taken beer or ale pretty REGULAR
e all my life with my lunch. | have Ell
3. joyed the most perfect health. able
3. do hard days work every day. an
n "a | was hnr,, I'm 1874. | think | am