Alcohol and the human body : an introduction to the study of the subject, and a contribution to national health / by Sir Victor Horsley and Mary D. Sturge, with a chapter by Arthur Newsholme.

  • Horsley, Victor, Sir, 1857-1916.
Date:
1911
Catalogue details

Licence: In copyright

Credit: Alcohol and the human body : an introduction to the study of the subject, and a contribution to national health / by Sir Victor Horsley and Mary D. Sturge, with a chapter by Arthur Newsholme. Source: Wellcome Collection.

    58/334 (page 28)
    tioilof “spirit.” On the other hand, if beer is required, certain other preliminary processes are carried out,—for example, such things as “hops,” or one of its substitutes, are boiled with the “ sweet-wort ” before fermentation is set up. The practical details as to the manufacture of these beverages are very many, and would be out of place here; the one point of general interest being the simple fact that beer is prepared from the fermentation of malt grain, but also in very large quantity from other less desirable substances, and that to this solution other materials, for various reasons, are frequently added. The exact proportions of these and the chemical processes through which tliey are passed are secrets known to the trade—but it is notorious that in the manufacture of beer as carried on to-day in England, malt substitutes, hop substitutes, and various chemicals for preserving the beer are frequently used. In the House of Commons, May 23, 1905, the Chancellor of the Exchequer reported, as a result of the Inland Revenue Analysis during the preceding two years, that in eighty cases objection was raised by the Government to the articles used as brewing materials on some one of the following grounds :— (1) That the samples examined showed the presence of arsenic beyond the limit recommended by the Royal Com- mission on Arsenical Poisoning ; (2) the presence of copper ; (3) the presence of quillaia bark or extract; or (4) that there were alcoholic flavouring essences. The evidence given before the Departmental Committee on Beer Materials (1899) is indisputable, and may be here quoted.^ Materials referred to by previous Witnesses as used by Brewers (Separated into Groups.) ^faU a7id its Substitutes Malt, corn, uunialtcd (;orn, raw grain, grain (other), maize, maize (flaked), maize (gelatinised), maizone, cerealine, sago (ground), torrefied malt, Duttson’s malt flour, Beane’s grist. Shepherd’s corn malt, rice, rice shells, rice flaked, rice gelatinised, rice desiccated, rizine, sugar, saccharum, glucose, glucose from sago, glucose from raw grain, glucose from maize, glucose from potato starch, glucose and gelatine, glucosine, ' Minutes of evidence taken before the Departmental Committee on Beer Materials, 1899, p. 081.