Prohibition Fallacies. (PUBLISHED BY ARRANGEMENT).

Waimate Daily Advertiser, Volume II, Issue 33, 12 August 1899, Page 3

Prohibition Fallacies. (PUBLISHED BY ARRANGEMENT).

Man feais the lion's kingly tread ; M.iv feais the tigei's fangs of terror: But man himself is most to dread When mad with .social error.

Moderate Drinking. Wr add below i number of extracts [ from statements by eminent physicians and physiologists, collected aud reprinted in an exceedingly interesting pamphlet by C. Gordon Richardson, entitled "Alcohol ; A Defence of Its Temperate Use " (Toronto : The National Liberal Temperance Union). By consulting this pamphlet, any reader desirous of ascertaining where and when these statements were nude, will mid all referance-notes necessary for that purpose :— " Tea drinking to excess is only less harmful than alcoholic drunkenness. — Professor John Atifield Ph, D. P.E.S. " Of all alcoholic drinks, true wine, as we shall define it. offers the least opportunity or inducement to abuse. Natural wine may make drunk, but it never produces delirium tvemens, it never produces those permanent lesions of the tissues which are the. consequence of excess in the use of dis tilled spirits: whenever such effects arc added as the results of wine, they will be found to be due to wine plus spirits added thereto, particularly to those fiery mixtures which under the names of sheiry and port have done so much to obscure the real and beneficial qualities of wine." — J. L. Thudicum, M.D., F.R.C.P- " When wine is good and of proper age it is tonic and nutritive ; when new, flatulent and cathartic, disagree ing 1 with the stomach and bowels. It is perhaps the best permanent stimulus in the catalogue of the materiel medica. Beers are nourishing." — Robkrt Dongleson, M.D., Professor of Medicine, Jefferson Medical College, Philadelphia, J.S.A. "In this sense alcohol is food, for we must regaid as food not ou!y the building material, but all substances which by their combustion in the tissues afford warmth to the animal organism, and by so doing contribute towards the production of vital force and keep up tho powers of endurance " —Carl Binz, M.D., Professor of Piur, macology, University of Bonn, m Quam's Dictionary of Medicine. " The practice of taking a moderate quantity of mild malt liquor, of sound quality* at dinner, is, in general, not only unobjectionable, but beneficial. It is especially suited to those who lead an active life, and are engaged in laborious pursuits."— Jonathan Per lira, M.D., F.R.S., L.S. "The usefulness of tea, coffee, and j alcohol, in the form of wine, beer, or whiskey, as food stimuli or accessory food, has been satisfactorily established by | Anstie, Lankesfcer, and others f * * The frightful eonsiquence of intemperate indulgence in alcoholic liquors has resulted in the abolition of the spirit portion of the ration. If the substitution of a pint of bear or ? half a pint of wii.e could have been eftected, there is no doubt on the propriety of its issup." — Dr. Albert L. Gikon A.M.M.D., Surgeon U.S.N. ' " A good beer is as nutritious as fruit. Fermented liquors, taken in moderation, increase the secretion of the digestive juices and promote the solution of food. Taken in excess they / i.ac induivJion of she stoni"-\ which

destroys, together -with the digest™ powers, the formation of blood. " A good beer partakes in all the advantages of tha alcoholic beverage*, and, at tho oame time, ua-fully quenches the thirst by its more aba»I dant amount of water. Hence, this baveraga ia particularly adapted to satisfy tbe frequent thirst caused by bodily exertion; it is, therefore, a laudable custom to refresh artisan* who have to work hard, in morning and afternoon, with a gla«s of als. This beverage, by its propmtfeonat» amount of albumen, which is equal to that of fruit, supplies even a direct sub&titute for food."— Pros-. MolbrOHOTT.