e of alcohol in sickness, as the
germs of disease are thereby caused to remain longer in the body than
they would, were no alcohol or drug of similar action, used. Thus
recovery is delayed, if not effectually hindered.

The preponderance of scientific evidence is all against alcohol as
possessing food qualities. It contains no elements capable of entering
into the composition of any part of the body, hence cannot give
strength; it is not a fuel-food as it does not supply heat to the body,
but decreases temperature; and its classification as indirect food
because it retards the passage of waste matter is shown to be utterly
unscientific, as any agent which interferes with the natural processes
of assimilation and disintegration is a dangerous agent, a poison rather
than a food.

The question naturally arises:--

If these drinks are not liquid food, as we have been taught to believe,
how is it, since they are made from food, as barley, corn, grapes,
potatoes, etc?

These drinks are not food, although made from food, because in the
process of manufacturing them the food principle is destroyed. The grain
is malted to change starch into sugar--loss of food principle begins
here--then the malted grain is soaked in water to extract the saccharine
matter. When the sugar is all in the water the grain goes to feed cattle
or hogs, and the sweetened water is fermented. The fermentation changes
the sugar into alcohol.

Analyses of beer by eminent chemists show an average of 90 per cent.
water, 4 per cent. alcohol, and 6 per cent. malt extract. The malt
extract consists of gum, sugar, various acids, salts and hop extract.
Starch and sugar are all of these capable of digestion, and the amount
of them would be equal to 39 ounces to the barrel of beer. Liebig, the
great German chemist, said:--

"If a man drinks daily 8 or 10 quarts of the best Bavarian
beer, in a year he will have taken into his system the
nutritive constituents contained in a 5 pound loaf of bread."

Eight quarts a day for a year would be 2,920 quarts, or a little more
than 23 barrels. If sold to the consumer at the low rate of five cents a
pint, it would cost him $292; a high price for as much nourishment as in
a 5 pound loaf!

Analyses of wine by reliable chemists show that the consumer must pay
$500 for the equivalent in nourishment of a 5 pound loaf of bread, wine
being higher priced than beer. Wines average 80 per cent. water, about
15 per c