The school physiology journal (1902) (14584592538)

Identifier: schoolphysiology12bost (find matches)
Title: The school physiology journal
Year: 1902 (1900s)
Authors:
Subjects: Physiology Hygiene Temperance Physiology Hygiene Temperance
Publisher: Boston : Mary H. Hunt
Contributing Library: Francis A. Countway Library of Medicine
Digitizing Sponsor: Open Knowledge Commons and the National Endowment for the Humanities



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a beautifulhome in themiddle west, myhostess, who hadjust returnedfrom Europeantravel, said, aswe talked overthe previous pvpninf UT ^ fl°win£ solid of translucent ice, liked your lecture last night. It was veryinteresting, but how can you be right aboutbeer ? Why, it is liquid bread, and the wines ofFrance made from their delicious grapes cannot contain alcohol. Farmers in Vermont, Michigan, New York,Pennsylvania, Ohio, and elsewhere said in sub-stance what the man in one of the Massachusettshill towns said : It is all nonsense about mycider being an alcoholic drink. I made it myselffrom the juice of good apples that grew on myfarm. I put no alcohol into it. In another part of the country, a doctor ofdivinity invited with others to dine with me inthe home where I was entertained, holding upa bunch of grapes, said, How are you goingto teach the people total abstinence, when thereis alcohol in all the fruits ? There is alcohol inthese grapes. Here is another providential coincidence.
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Pasteur and others made the discovery thatalcoholic fermentation in cider and wine is thework of minute organisms called fermentswhich rest on the skin of ripe fruits, but do noharm until the juice of such fruits is pressedout. Then these ferments, washed into thejuices, change their sugar to alcohol. He dis-covered also that the yeast which produces fer-mentation in beer is another kind of ferment,that changes the sugar in the malt solution inbeer to alcohol. If these facts had not beendiscovered, we could not have corrected thealmost universal fallacy that beer, wine, andcider must be good, because the fruits andgrains from which they are made are good.Thus the conviction grew, that read in thenotebook, The people must be taught that Fermentation is a process of decay. Alcohol is a product of fermentation. As fermenta-tion changes thecharacter of thesubstance i tworks upon, thesugar in goodfruit and grainjuices is changedt o alcohol, apoison. THE FALLACY THAT ALCOHOL INCREASES BODIL