or bordering upon intoxication," or to an habitual drunkard; for selling without license; for pharmacist not keeping a record of sales of liquor or otherwise violating the conditions of his license; for selling to any person given to the excessive drinking of liquors after having received notice from the wife or proper county, city, village or town authorities not to sell liquor to him; for selling within one mile of insane asylums; for selling on Sunday, day of the annual town meeting or the annual fall elections: for selling to an Indian, except "civilized persons of Indian descent not members of any tribe"; for selling within two miles of any religious meeting, except at regularly established places.

Fraudulently adulterating liquors with any substance poisonous, deleterious or injurious to health, and knowingly manufacturing or selling such liquor is punishable by fine up to $100.

WYOMING.

A county license is imposed on the liquor traffic. Retail dealers are those selling in quantities less than five gallons, and their license fee is $500 a year if they are permitted to sell within five miles of any railroad or town, city or village, located on any railroad; in other cases the fee is $100. Persons selling liquor by the barrel, case or original package are wholesale dealers, and pay a county license of $175. To deal both at wholesale and retail, both licenses must be obtained. In addition, cities and incorporated towns have the right to license liquor dealers and to regulate, restrain or prohibit tippling houses, etc.

Fines up to $1,000 are imposed for the following offenses: Violation of ordinances concerning the liquor traffic; selling any pernicious or adulterated drink; adulterating liquors with fraudulent intent: selling liquor within one mile of any place of religious worship, except regular licensed dealers; selling between the hours of 10 a. m. and 2 p. m. on Sunday, excepting hotels and restaurants, and on election day; selling without a license; selling to Indians; selling to minors or allowing them around the place of business; selling to habitual drunkards; selling to any person under 16 years of age.

BEER IN DIETETICS AND ECONOMICS

PURITY OF AMERICAN BEER.

WHAT ADULTERATION MEANS.

The purity of American beer has been of late much under discussion, and charges of adulteration have been bandied about with great freedom.

Adulteration is defined in the Century Dictionary as "the act of adulterating, or corrupting by the admixture of foreign and baser elements, especially for fraudulent purposes; debasement." To adulterate, according to the same authority, is "to make impure by the admixture of other or baser ingredients; corrupt; render counterfeit."

With regard to an article of food or drink, adulteration consists in either or both of two things. One is to manufacture and sell an article that is not what it purports to be, but may still be harmless. The other is to sell an article, so misrepresented, that is injurious to the public health. From these two points of view adulteration is treated by the legislative authorities.

WHAT BEER WAS AND IS.

Applying these points of view to beer, one is met at the threshold of the inquiry by the difficulty, that there exists no standard definition of beer. From ancient times down to the present the popular beverage that passed by the name of "beer" has been undergoing so many changes that it is impossible to fix any determinate meaning for that term, from usage alone, with sufficient accuracy to draw the line between genuine beer and an adulterated article. In olden times it seems the beer of the Teutonic tribes was a sweet fermented beverage in which honey was a prominent constituent, while the Slavs seem to have employed hops from the earliest time, for the purpose of imparting a bitter aromatic taste and, as they imagined, giving the stimulating effect. During the latter part of the middle ages, hops began to be used in Germany. Later they found their way into England, but as late as the time of Henry VIII their use was forbidden.

As to the cereal base of the beverage, barley and wheat seem to have been the earliest grains used. Barley having been the grain almost universally used by Europeans in antiquity as the staple article of food, was also largely used in producing beer. When the art of baking bread began to become popular, to which barley does not lend itself readily, that cereal was crowded out by wheat and rye as a food, but continued to be largely employed in brewing beer, for which purpose, however, wheat and probably other starchy cereals were also employed. In modern times the variety of cereals used in the preparation of beer has been much increased, and in the United States Indian corn and rice have been quite generally introduced. As the true function of starch in beer-making came to be better understood, the process of conversion into sugar was anticipated and performed before the material reached the mash tub.

The idea that the only pure beer is an all-malt beer is thus seen to be false, both actually and historically.

Beer is a beverage produced by alcoholic fermentation from a hopped infusion, either of malted cereals, preferably malted barley, exclusively, or with an addition of unmalted or prepared cercals.

REPORT OF THE UNITED STATES SENATE COMMITTEE ON MANU

FACTURES.

The actual properties and mode of preparation of American beer were made the subject of an inquiry by a committee appointed by the United States Senate, 1899-1900, called the Committee on Manufactures. The report made by this committee. of which Senator Mason of Illinois was chairman, summed up its conclusions as to American beer, as follows:

"One of the most important subjects under consideration has been that of the great American Brewing Industry. The committee has, through its agents, visited ninety-two breweries in nineteen cities and purchased nearly 400 samples of their products in open market, and, under the evidence of the government analytical chemists who analyzed said samples, we find but two samples of American beer, ale and porter containing preservatives. "While the imported beers do not rank as high as American beers, a much larger per cent of the imported beer samples analyzed were found to contain preservatives.

"Two very important questions present themselves to the committee in consideration of beers.

"First, as to whether there be a national standard fixed for beers, fixing the minimum amount of malt extract to be contained in the beer product.

"Second, whether we should adopt in this country the law which prevails in some parts of the German Empire, which provides that beer should be made of barley, malt and hops exclusively, or whether the American brewer should be permitted to use in conjunction with malt and hops other cereals, such as corn and rice.

"The present methods pursued by the American brewer are the same as contained in the English law governing their brewing industries. As a rule, the American brewers make many different kinds of beer in the same brewery. The American taste for beer varies from that of other countries and the tastes in localities also vary. Some require a light beer, as more pleasant to the eye as well as taste, while others desire a much darker grade of beer.

"When the American brewer uses other cereals besides barley, it is used in an unmalted state-that is, corn or rice-which gives a lighter color to the beer. It has been charged in a general, unsubstantiated way, by either a witness or through a communication, that these cereals did not produce as healthy a beer as an allmalt beer. But the overwhelming and almost uncontradicted evidence is that the use of corn or rice, for the purposes as stated, is not in the least deleterious to public health, and while the practical brewers, maltsters, chemists and analytical experts, as well as medical experts, approve the use of the unmalted cereals for the purposes as stated, whenever interrogated on that point, no witness has stated before this committee why the use of corn or rice unmalted, or other unmalted cereals, ought not to be used as it is all over the world.

"Mr. Gladstone, speaking in the English Parliament upon this question, said:

"The brewer will brew from what he pleases, and will have a perfect choice of his material and of his methods. I am of the opinion that it is of enormous advantage to the community to liberate an industry so large as this with regard to the choice of those materials.'

"The British parliamentary commission investigated this sub

ject for four years, and the following is taken from their report, sustaining the bill which was passed upon the motion of Mr. Gladstone years before, which gave the free-malting privileges to brewers:

"It cannot be admitted that the liquor made from malt, hops, yeast and water, only, has an exclusive right to the name of beer, or that the purchaser who demands beer demands an all-malt liquor. Sugar was intermittently permitted to be used in beer a century ago; for over fifty years its use has been continuously permitted by acts of Parliament, and eighteen years ago complete freedom in the use of all wholesome materials was deliberately granted to brewers by Parliament.'

"We also call attention to the following, taken from the English report:

"The question as to the relative merits of different brewing materials cannot be unconditionally settled with the data at present available, but the balance of experience and authority inclines to the view that while an all-malt brewing from a blend of talt made from the best English and foreign barley is still the best for some descriptions of beer (pale bitter ale, for example), yet, for other descriptions, which constitute by far the larger proportion of the beer consumed, the medium or lower qualities of British barley-malt (and our barley-malt is not any better, that is, the average barley-malt), are improved as brewing materials by the addition of a moderate proportion of good brewing sugar, and this is especially the case when the barley from which the malt is made has been imperfectly ripened or harvested under unfavorable conditions.'

"The committee, then, is of the opinion that the present system in America is fairest and more nearly just to the manufacturer and consumer to permit the brewer to be the judge himself of what wholesome and healthy products he desires to be put into his beer; and the bill, which we will finally present to Congress, will prevent the use of any unwholesome preservatives or deleterious substances.

"Much public concern has been excited because it has been charged that the American brewer uses a large amount of salicylic or other acids to preserve the beers.

"The expert evidence before this committee is clear that a small amount of preservative is not dangerous, while the evidence and