TEMPERANCE ITEMS.

Wairarapa Daily Times, Volume XVI, Issue 5088, 27 July 1895, Page 2

TEMPERANCE ITEMS.

"If the breweries were closed, it I would throw thousands out of work and millions out of misery," says a drunkard, That puts tho truth as tersely as a sober man could do it. The millions emancipated from misery, would need bettor homes than they now have. The husbands' earnings would be invested in these homes. Carpenters, lumber yard men, hardware merchants, masons, brickmakers, teamsters, lime dealers, architects, labourers, paintors and plasterers, would liaye more to do, and would employ more 111011, and those thrown out of work by the closing of the breweries, would have work and bread, after all,—Mkhi(jtui Ckrisiiun Ail mate.

The picturesque town of Brecon, South Wales, is entering upon a Temperance era. A few years ago the Mayor's dinner was the annual scene of such scandalous drinking proceedings, that, by common consent, clergymen, ministers, professional gentlemen, and a large number of business men boycotted tho whole affair. But the scene was changed when a teetotal Mayor took the chair. Champagnewos replaced by tea and coffee; grog went out and music came in. The harmony of the proceedings was in striking contrast with the bacchanalian orgies of past years.

"There is a very widespread opinion," remarks tho British Medians Journal, " that most peoplemost people with a gouty history, at least—can drink stout with greater impunity than boer, A question addressed to us some short time a»o by a correspondent has led us to make some inquiries as to' tho probable foundations for this belief. As to the fact of the different effects of stout and ale there appears to be little doubt, The differmico is analogous to that obtaining between different wines; some men cannot take a glass of sherry without subsequent discomfort, while others know from experience that they must, not indulge in the wines of Bordeaux or Burgundy, Some part in tho different digestibility of stout and ale may perhaps be duo to a diiferencc in the fermentation ; but probably the use of highly dried or torrified malt for the making of the stout has something to do with it, as have also tho smaller quantity of the oil of hops which it contains and the different amount of ulbumenoid ingredients dissolved out of the malt by the soft water used for brewing stout, and the hard water used iu brewing beer. The difference, however, is not so great as is sometimes asserted, and few men' who are at all inclined to gout and live sedentary lives can afford to niako a practise of drinking stout daily." •'