Alleged Adulterations of Malt Liquors: The Whole Truth about Them

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United States Brewers' Association, 1886 - 30 sider

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Side 8 - ... fermented liquors, there is the same universal indication of their serving a profound physiological purpose, and supplying a common want. It is no argument that, because these things have been abused they serve no purpose in man's economy. On the contrary, the fact of their use in all time, and that no saccharine liquid, or juice of ripe fruit, can be exposed to the air without spontaneous and almost immediate fermentation, are striking evidences of design and a useful purpose.
Side 17 - That the starch sugar thus made and sent into commerce is of exceptional purity and uniformity of composition, and contains no injurious substances. And...
Side 17 - ... second, that the processes which it employs at the present time are unobjectionable in their character, and leave the product uncontaminated ; third, that the...
Side 17 - And, 4th, that though having at best only about three-fifths the sweetening power of cane sugar, yet starch sugar is in no way inferior to cane sugar in healthfulness, there being no evidence before the committee that maize starch sugar, either in its normal condition or fermented, has any deleterious effect upon the system, even when taken in large quantities., All of which is respectfully submitted.
Side 8 - And with regard to the use of fermented liquors, there is the same universal indication of their serving a profound physiological purpose, and supplying a common want. It is no argument that, because these things have been abused, they serve no purpose in man's economy. On the contrary, the fact of their . use in all time, and that no saccharine liquid or juice of ripe fruit can be exposed to the air without spontaneous and almost immediate fermentation, are striking evidences of...
Side 8 - It is not merely the brick-work and marble, so to speak, of the human body, nor yet the concrete movements of the machine, that have to be sustained, for there are rarer forms of matter, and higher manifestations of force, concerned in man's existence ; and his resort to such beverages as these may be for something more than the nourishment of the system, or even the mere raising of his spirit above the common concerns of this work-o-'day world.
Side 17 - The starch is first obtained in a pure condition from the corn, then mixed with water, and the mixture is heated to boiling. Sulphuric acid is added to the extent of about 2 per cent., and it is then boiled about three hours ; the starch is by this time converted to sugar and dextrine, both of which are in solution. The free acid is then got rid of by the addition of chalk or marble dust, which, with the acid, forms calcic sulphate, which settles to the bottom, and leaves a clear supernatant fluid...
Side 25 - Germans drank almost no other but spiced beer ; and that it was held in great esteem is evident from the fact that the Ecumenical Councils of Worms and Treves (AD 868 and 895 respectively), decreed that persons doing penance should not partake of spiced beer except on Sundays, common beer only being allowed them on workdays.
Side 8 - ... 100,000,000 should drink coffee ; about 50,000,000 cocoa ; and not less than 10,000,000 of the inhabitants of Peru, Paraguay, and the Brazils should use an infusion of mate or guarana. In this country alone there is over 100,000,000 Ibs. of tea consumed annually, and perhaps about half as much of coffee. All this looks like the influence of some deep-seated necessity which our philosophy is unable to fathom.
Side 22 - It is difficult to say how much truth there is in this Corean episode. The "Tongkani '' lends no corroboration. On the contrary the only notices of Japan which it contains about this time relate to Japanese descents on the Silla Coast. One is recorded in 459, one in 463, and one in 476. No unusual enmity between Silla and Koryo at this time is mentioned...

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