24 / 96
that
the
only
perfectly
clean
food
factory
is
the
brewery,
and
beer
an
absolutely
clean
article
of
food.
The
average
composition
of
American
beer
is
5.29
per
cent,
extract,
consisting
chiefly
of
sugar,
dextrin,
albumen
and
min-
eral
substances,
and
.'5.82
per
cent,
by
weight
of
alcohol,
the
rest
being
water.
This
makes
a
content
of
about
i)
per
cent,
nutritive
matter.
The
solid
content
of
milk
runs
ordinarily
from
12
to
14
per
cent.
It is
thus
seen
that
beer
possesses
considerable
nutri-
tive
value.
It
is
chiefly
as a
food
relish,
however,
that
beer
maintains
that
great
popularity,
which
in
the
year
1913
showed
in
the
consumption
of
66,933,393
barrels.
It
is
thoroughly
understood
by
physiological
chemists
—
and
while
perhaps
not
.scientifically
understood
by
the
people
generally,
carried
out
in
practice
that
relishes
are
quite
as
important
in
the
nutrition
of
man
as
tho.se
articles
which
supply
the
chemical
constituents
recjuired
for
building
tissue
and
supplying
energy.
It
is
not
so
important
irhat
we
eat
as
hoiv
we
eat.
A
meal
enjoyed
"sets"
well.
The
best
meal
taken
without
relish, will
not
benefit
a
man.
Beer
supplies
relish
to
the
taste,
and
by
the
alcohol
content
stimulates
the
mind
and
enhances
the
social
pleasures
of
the
meal.
Therein
lies
its
chief
virtue.
By
the
moderate
stimulation
it
afl'ords,
it
gives
to
the
.system
the
relief
from
the
monotony
of
the
work-
a-day
world
which
every
normal
person
craves,
and,
satisfying
it
in
a
proper
way,
fore.stalLs
excess.
It
is
thus
one
of
the
most
effective
agencies
of
temperance.
It
would
be
unheard-of
to
conclude
an
article
on
beer
with-
out
saying
.something
of
its
history.
Much
has
been
written
on
that
subject,
but
it
was
never
dealt
with
in
a
really
thorough-
going
manner
until
Mr.
John
P.
Arnold,
of
Chicago,
published
his
book
on
the
"Origin
and
History
of
P>eer
and
Brewing,"
which
was was
gotten
out
in
1911
as
a
memorial
of
the
twenty-
fifth
anniversary
of
the
founding
of
the
Wahl
Henius
Institute
of
Fermentology.
A
few
passages
from
this
monumental
worlv
will
shed
a
better
light
on
the
anti(iuity
of
beer
in
the
history
of
the
human
race
and
its
intimate
entwining
with
the
customs
of
i)i'iniitive
society
than
could
any
other
statement.
Mr.
Arnold
shows
that
the
use
of
intoxicants
was
not
only
a
\ery
earl\-
practice,
but
most
closely
a.ssociated
with
religion.
Ceremonial
dances,
vapors
of a
narcotic
character,
and
intoxicants
of
various
kinds
were
early
employed
to
produce
those
states
of
spiritual
exaltation
or
self-hypnose
which
were
believed
to
place
man
in
direct
intercourse
with
deity.
The
following
quotations
are
from
Mr.
Arnold's
book
:
"Cerevisia
(the
Latin
name
for
beer),
to
judge
by
its
ety-
mological
derivation
and
its
history,
stood
originally
for
fer-