The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-05-16

commenting on the increased con-
sumption Of beer in this country and
the sensible diminution In the quantity
OF ardent spirits used within the last
daesee," says a New York city
',rewer. IAN editorial in a local paper
cached the conclusion that beer
Srlvts out hard drink The writer
,oted MS a consequence that public
drunkenness was comparatively rare
in all the cities of America among all
classes Of society.
james Dalrymple, Glasgow's Com
missioner OF Municipal Railways. who
was rec, ntly in this country. was con-
stantly struck by the same fact as
contrasted with conditions abroad.
Drunken w~orkingmen are rarely seen
In any American community.
-Yet the time is not so far back
when a different state OF affairs pre-
vailed in this country. II Is hardly
a generation since drunkenness was
the national vice. The change seems
to have come through the more gen.
eral use of malt liquors. Moderation
and temperance are supplanting ex-
cess In the use Of liquor.
"Remarking on the lesson conveyed
Ivy similar statistical evidence, Prof.
Henry w. Farnum says in his
preface to Economic Aspects OF the
Liquor Problem published under the
auspices OF the Committee Of Fifty:
Light Drinks win Favor.
"'since 1870 there has peer a steady
substitution Of malt liquors for dis
titled liquors in the consumption of
the people. While there has been ar
increase In the total quantity con-
sumed. the substitution of light drinks
has brought a dimlnution in the
amount Of alcohol consumed per cap
ia. Moreover. though he per capita
consumption OF malt liquors has been
nearly stationary since 1890. the con-
sumption Of distilled liquors has fallen
by nearly one-third in that time. How
far modern methods Of production
have influenced this change. how Far
Il In due to German immigration or
other causes, cannot be stated with
certainty. The fact remains that our
progress has been In the direction of
moderation
There Is probably no one subject
that interests more persons than this
Of liquor. except perhaps 1t be tina,
of pure foods. Almost every II Ii
likely to have an opinion on the sub.
ject OF prohibition. inc is likely to ex-
press IL pretty freely. But there ar,
not many persons who know much
about the way beer Is prepared. There
Is a very general confidence that It 1.
pure product. but other than that
very Few folks know much about 1t
For these reasons n glance at brewing
NronaSuas ,,,gli ta gntar.a,fnu
"A few years Z the New yort
State Board OF Health caused ahou'
500 samples Of malt liquors brewed il
this State to be analysed chemically
by the State analyst. Not one Of the
large number Of samples was found {,
contain any deleterious substance. tn,
verdict was that there was no adul,
teration.
Brewers Favor Pure Food.
'Senator McCumber, in the Con
e%ressiondI Record. Is recorded as say
Ing: 4 believe that We manufactur'
In this country the purest beers tina
are manufactured on the face OF tn,
earth, and the fact that the brewers
associations are all In favor Of thi
pure food bill evidences the fact tina
they are satisfied hat they manufac
ture a pure article
"The brewers take pride tina
through their national association
they were among the earliest advo
Gates OF the pure food law They ar
pleased also to be able TO say tina
their Greenhouses stand open to tn
public for inspection. In fact. the
would be glad to have folks come 1
to see how the product is prepared
because in that way the knowledge c
how clearly beer and malt liquors ar
prepared would become general an
less credi he given to the slanderer
OF a great industry.
1.-THE first beers introduced into tn