Mixed with the thinner parts of beer, which are thus sucked into the supply-pipes, there is, however, an ingredient which is not as unquestionably nourishing as the thicker principles, and which certainly is not as good a thirst-quencher and dissolver as water. Flesh-making substance and fuel-substance, either in the state of starch or sugar, may be kept unchanged any long period of time if thoroughly dry, and shut up from the air. When they are moist and exposed to the air, they directly begin to spoil and decay. In beer, these substances are mixed with a large quantity of water, and are exposed to the air, at least during the brewing. Hence, in beer, both are found in a spoiled and decaying state. In this case, the process of decay is called fermentation, or “puffing up,” because the vapors produced by the decay, froth the sticky liquid in which they are set free. The yeast which rises to the surface of fermenting beer, is decaying and spoiling flesh-making substance. The spoiled fuel-substance (sugar) froths and bubbles away into the air as vapor.
But the fuel-substance (sugar) does not, as it decays, bubble away into vapor all at one leap. It makes a halt for a little while in a half decayed state, and in this half decayed state it has a very spiteful and fiery nature. In that fiery and half-decayed condition it forms what is known as ardent, or burning spirit. Beer always has some, as yet, undecayed and unchanged sugar remaining in it, when it is drunk, but it also always has some half decayed sugar or spirit, and bubbling vapors formed by the progress of decay. It is these ingredients of the beer which give it the fresh and warm qualities for which, as a beverage, it is chiefly esteemed.
The spirituous ingredient of fermented liquors is directly sucked with the water out of the stomach into the supply-pipes of the body, and poured everywhere through them. There is no doubt concerning that fact. Animals have been killed and examined a few minutes after fermented liquor had been placed in their digesting bags, and the ardent spirit has been found in great quantity in their supply-pipes, their hearts, and their nerve-marrows and brains.
But some doubt does yet remain as to what the exact nature of the influence is which the ardent spirit exerts, when it has been introduced into these inner recesses of the living body in small quantity, and as much diluted by admixture with water as it is in most beers. Some persons, whose opinions can not be held to be without weight, believe that diluted spirit is capable of aiding the nourishment of the body—of acting as a sort of food. Others of equal authority are convinced that it can do nothing of the kind.
But however the matter may appear regarding the power of ardent spirit to nourish, no doubt can be entertained of the fact, that it certainly is not a necessary food. There is actually nothing of a material kind in the bodies of human creatures, which is not also present in the frames of the irrational animals. The same kind of structures have to be nourished, and the same kind of bodily powers to be supported in oxen and sheep as in men. But oxen and sheep fatten, and grow strong, and are maintained in health without ever touching so much as a single drop of ardent spirit. There are hundreds of men, too, who preserve their vigor and health up to great ages, without even tasting fermented liquors.
It must also be admitted that there are great numbers of people who use fermented liquors in moderation every day, of whom the same can be said. But it is to be feared that those who are safely moderate in their employment of these treacherous agents, are a really small band compared with those who allow themselves to be continually within the reach of unquestionable danger. In the United Kingdoms of Great Britain and Ireland, with a population amounting to rather less than thirty millions of individuals, when the numbers were lately reckoned, there were yearly sixty-one millions of gallons of ardent spirit consumed as beer; thirty millions of gallons as spirits; and nearly two millions of gallons as wine.
There is, yet again, another very important point of view from which the habitual moderate use of fermented liquors must be contemplated. A pint of strong beer is in itself no very great thing. Many people swallow it almost at a single draught, and in less than a minute. The trifling act, however, entails one serious consequence when it is performed day by day. A pint of strong beer cannot be bought at a less cost than threepence. Threepence a day, at the end of a year, amounts to £4 11s. 3d. If it be only laid by and made no use of, at the end of sixty years, it amounts, under the same circumstances, to £273. If employed, instead of being laid by, it might be improved at the end of sixty years into a large fortune. Hundreds of men have made thousands of pounds with smaller means.
Money, of course, is of no great value in itself; it is only of value when applied to good service. But herein lies the gist of the matter. Money always can be made good use of. If a young man at the age of eighteen begin to lay by threepence every day, instead of buying a pint of beer with it, and continue to do the same thing for two years, he may purchase with the saving an allowance of £10 a year, to commence at the age of sixty-five years, and to be continued as long as he may thereafter happen to live. If he laid by threepence a day for five years, he could purchase with his savings, at the end of that time, an allowance of ten shillings a week, to commence at the age of sixty-five years. If a young man at eighteen begin to lay by threepence a day, and continue to do the same thing from year to year, he may at once purchase the certainty of being able to leave behind him a little fortune of £300 for his wife or children, or any other relatives who may be dear to and dependent upon him, whenever death puts an end to his earthly labors! Surely no rational and prudent man would ever think even 22,000 pints of profitless beer an equivalent for such a result of his industrious labor. It is by no means too strong an expression to speak of the beer as profitless, for this reason: A gallon of strong beer contains a quarter of a pound of nourishment, bought at the cost of a couple of shillings. Two shillings would purchase more than three pounds of meat and bread! The direct money value of ardent spirits, swallowed every year by the inhabitants of the British isles, exceeds ninety millions of pounds sterling.
Although there may be question and doubt as to the character of the influence this fiery substance exerts, when poured out to the living human frame through the supply pipes, in moderate quantity, and weakened by mixture with a large proportion of water, all question and doubt disappear when its action in greater strength and in larger quantity comes to be considered. An inquiring physician, Dr. Percy, once poured strong ardent spirit into the stomachs of some dogs, to see what would happen to them. The poor animals fell down insensible upon the ground directly, and within a few minutes their breathing had ceased, their hearts had stopped beating, and they were dead. Some of the dogs were opened immediately, and it was then found that their stomachs were quite empty. All the ardent spirit had been sucked out of them in a few short minutes. But where was it gone to? It was gone into the blood, and heart, and brain, and there it was discovered in abundance. It had destroyed life by its deadly power over those delicate inner parts.