90 / 244
90
Ale
and
Beer.
is
useful
as
a
restorative
iu
the
latter
stages
of
fever,
and
to
support
the
powers
of
the
system
after
surgical
operations,
severe
accidents,
&c.
Also
that
“beer
considered
dietetically
possesses
a
three-
fold
property
:
it
quenches
thirst,
it
stimulates
and
cheers,
and
nourishes
and
strengthens
;
but
if
taken
too
copiously,
is
apt
to
intoxicate.
The
power
of
appeasing
thirst
depends
upon
the
aqueous
ingre-
dient
which
it
contains,
assisted
somewhat
by
its
aciduous
constituents
(carbonic
and
acetic
acid)
;
its
stimulating,
cheering,
or
intoxicating
power
is
de-
rived,
either
wholly
or
principally,
from
the
alcohol,
which
it
contains
from
2
to
8
per
cent.
;
lastly,
its
nutritive
or
strengthening
quality
is
derived
from
the
sugar,
dextrine,
and
similar
substances
con-
tained
in
it
;
moreover,
the
bitter
principle
of
hops
confers
on
beer
tonic
properties.
From
these
com-
bined
qualities,
beei’,
if
taken
in
moderation,
proves
a
refreshing
and
salubrious
drink,
and
is
an
agree-
able
and
valuable
stimulant,
and
a
support
to
those
who
have
to
undergo
much
bodily
fatigue.”
Pure
porter,
says
Dr.
Ure,
is
a
far
more
wholesome
beve-
rage
for
the
people,
when
drunk
in
moderation,
than
the
thin,
acidulous
wines
of
France
and
Germany.
The
dark
colour
and
strong
taste
of
porter
ren-
ders
it
easier
of
adulteration
than
ale.