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Canada Must Have Prohibition. BY THOMAS C. WATKINS. " Our vices are digging the graves of our liberties X7id prefarinq to etitomb our glory. We may sleep, but tlie -work goes on \ A sermon on the reformation of morals was delivered by the Rev. J.yman Beecher, in Litchfield, on Oct. 27th, 1812, in which he gave an account of a society estabhshed in London (England) about 1697, to suppress vice by promoting the execution of the laws. He quotes the historian's de- scription of its power at a time when "it was counted bieeding to swear, gallantry to be lewd, good humor to be drunk, and wit to despise serious things." " Notwithstanding furious opposition from adversaries, and the neutrality of friends, these gentlemen not only held their ground, but made advances into the territory of the enemy. The society commenced with five or six, but soon embraced numbers, including many persons of eminence in every station. In imitation of this society others were formed, in every part of the city, and amongst the sober of almost every profession. The effects of these combinations were favorable beyond the mosi sanguine expectations. From their vigilance and promptitude, the awful vices of the day were greatly checked, so that it was difficult to detect a criminal in the streets or markets, where horrid oaths and curses might have been heard shortly before both day and night. Bl ^ Multitudes of drunkards, profaners of the Lord's Day, and hundreds of dis- orderly houses were brought to justice, and such open vices suppressed. These associations soon extended to most of the principal towns and cities of Eng- land, to Scotland and Ireland, so that a great part of the nation was awakened in some measure to a sense of duty, and a very hopeful progress was made towards a general reformation." An- other similar society was established in England in 1S02, when the Lord Chief Justice of England remarked : " The whole army of conspirators against law and order must be brought out and arrayed before the public eye, and the shame, and the bondage, and the woe they are preparing for us. This exposition of public guilt and danger, is the apjjropriate work of gospel ministers. They are the watch- men set upon the walls of Zion, to descry, and announce the approach of danger." Then his lordship quotes the sentences I have placed as a warning at the head of this article. Many people call alcoholic liquors " the good creatures of God," and say that the alcohol is in the grape and in the grain, but the most eminent chem- ists of Great Britain and Europe confi- dently affirm that it is not in the grape, — E-^ ■OWfi ~S~T iJ nor the grain, and cannot be manufac- tured from either of them withoiitthe aid of yeast plant, the seeds of which are so very minute that they are invisible to the naked eye, and are constantly floating round in the atmosphere. As soon as the grape juice is exposed to the air, the seeds of these fungi fall into it and seize on the albumen and saccharine in the juice, and cause fermentation. The albumen of the grape nourishes the yeast plant, which grows, causing a foaming, frothy appearance^ and finally settles on its lees. Carbonic acid and pure hydro- gen gas are evolved ; phosphate, ace- late, caseate, and lactate of ammonia being produced at the same time in such quantities that the further decom- position of the gluten ceases. When the mingled natural elements or com- ponent parts of the grapes are ' worked,' they are in great part destroyed. When water is added, after the decom- position, the gluten above-named com- mences fermentation again, under yeast action, and in addition to the salts named above, carbonate of ammonia and caseous oxide (a white crystalline matter resembling mica), are formed, together with the hydro-sulphate of ammonia, and a mucilaginous sub- stance, coagulable by chlorine. Baron Liebig says "Lactic acid is almost always produced by the putrefaction of organic bodies." As the gluten de- cays, and yeast fufigus is developed, the hitartrate of potash in great part settles in bottle or cask, as ' crust of wine.' It is insoluble in alcohol, and is thus lost as a salt of the blood. When the first working is over, and the wine is bottled; we find on opening it after a few months the following constituents, of which those in italics are new, and never found in the grape : b2 - — Alcohol, a powerful narcotic, and a deadly poison if taken pure; CEnan- thic ac'd, an oily i. )dorous liquid ; (Enanthic ether, of a vinous unpleas- ant smell ; Essential or volatile oil ; Nicotine, which is a frightful poison, of which one-fourth of a drop will kill a rabbit, and a drop will kill a dog; Nicotine is the intoxicating principle in pre/'ared tobacco, but it is not in the natural leaf, bouquet or aroma. Acetic acid ; sulphate of potash ; ciilo- rides of potassium and sodium ; tannin and a coloring matter from the skin of the grape ; small traces c f sugar, gum, and extractive matter undecomposed." Dr. A. T. Thompson, of London Dispensatory, says : " Grapes contain much IJland nutritious matter, well fitted for consumptive people." Dr. Pireira, in his Treatise on Food, says : " Ripe grapes are used in Switzerland by consumptive and dyspeptic people with considerable benefit." To Dr. F. R, Lees, F. S. A., of Edinburgh, I am indebted for an an.ilysis of old red port wine, which I have given above, and also for the analysis of the pure juice of the ripe grape, or wine in the grape, which can be expressed there- from, put into bottles or fruit jars with sugar, hermetically sealed, and put into a vessel full of cold water, and heated to the boiling point, then the seeds of the yeast fangus, which had got into the grape juice while being pressed from the grapes, and put into the bottles or glass jars, will be killed by the heat of the boiling water, and if put in a dry, cool place, this wine will keep sweet and good for years, with- out fermenting in the slightest degree, and no alcohol whatever will ever be generated in it until the air is admit- ted to it ; then it must be usjd in a few hours or fermentation will take place. The large iiLunl er; sugar ir gum, chicfl aroma, or V.' acid and ci phosphoi u! bitartra. o trateoflinif of alcohol w Many p( cider withe for other al ing to a ca Bence Jont of alcohol more is fc brandy bei to 23 per c cent. ; Mac pagne, 14 ] 13 per cot Claret, 9 to 72 to 77 ; \ 53; Geneva 6 to 1 2 ; Pc and Cider, the poison, are mainly 1 less strong ; to the alcol The purp make a nc clear the 1 gluten or a malt wort, and to cor into alcohol chief end is by the destr ous,or bloo< In the Br the most ui truth of the; Malt Sacchi i)ook, printe ircotic, and a )ure; (Enan- irous liquid ; lous unpleas- volatile oil; ful poison, of )p will kill a kill a dog; ng principle it is not in t or aroma. "iotash ; chlo- lium J tannin n the skin of ■ sugar, gum, ecomposed." of London ipes contain matter, well eople." Dr. Food, says : Switzerland L'ptic people :." To Dr. Idinburfjh, I s ot old red ;iven above, of the pure wine in the esscd there- uit jars with ind put into and heated ;he seeds of ad got into ing pressed it into the e killed by 'ater, and if lis wine will years, with- test degree, (vill ever be lir is admit- be usjd in )n will take place. Thejuiceof the grape contains a large (iiuntity of albumen, a blood form- er; sugar in varying but large ([uantity ; gum, chiefly a mechanical lubricator ; aroma.or various odorous matters; malic acid and citric acid in small qi'aniities ; phosphoiuriand sulphur in combination; bitartra. ofpotash(cream of tartar); tar- trate of lime,water,etc.; but not one drop of alcohol would be in i ,000 gallons of it. Many people think they can take cider without it creating an appetite ior other alcoholic liquors, but accord- ing to a careful analysis, made by Dr. Bence Jones, the following percentages of alcohol are in unmixed liquors. If more is found, it is on account of brandy being added : Port Wine, 20 to 23 per cent. ; Sherry, 15 to 24 per cent. ; Madeira, 19 per cent. ; Cham- pagne, 14 per cent. ; Burgundy, 10 to 13 per cent. ; Rhine wine, 9 to 13 ; Claret, 9 to 11; Moselle, 8 to 9 ; Rum 72 to 77 ; Whiskey, 59; Brandy, 50 to 53 ; Geneva (Gin) 49 ; Bitter Ale (new) 6 to 12 ; Porter, 6 to 7 ; Stout, 5 to 7 ; and Cider, 5 to 7 per cent, of alcohol, the poison. All intoxicating liquors are mainly alcohol and water, more or less strong and injurious in proportion to the alcohol they contain. The purpose of the brewer is not to make a nourishing beverage, but to clear the liquor of all the natural gluten or albumen contained in the malt wort, apple juice, or wine must, and to convert the nutritious sugar into alcohol and carbonic acid. His chief end is to produce an intoxicant by the destruction of ail the nitrogen- ous, or blood-forming elements of food. In the Brewers' Guardian there is the most undoubted evidence of the truth of these assertions for Mambre's Malt Saccharine is advertised in that >book, printed and published in the 3 sole interest of the brewers, thus ; " The fermentable saccharine in malt worts will only remove about two- thirds of the nitrogenous (/'. e., nourish- ing) matter it contains. Tiie remainder is principally the cause o' beer turning sour {/because the fermentation goes on). The use of our saccharme in the pro- portion of one-third saccharme, to two- thirds malt will remove all remaining nitrogenous matter." The most eminent chemists now prove by expermimental analysis that organic matter, effected by the action of microscopic fungi, which live and multiply upon the substances they decompose, change them into quite different elements. Yeast is a col- lective mass of these infusorial plants, mixed up with the albuminous and amylaceous matter on which they feed. The acting agent is alive, but the process is one of decay and des- truction to the organic substance that undergoes it, which ceases to be food fit for man. Alcoholic wine, then, is no more entitled to be called " the fruit of the vine " than any other of the elements which are generated under the action of the fungi, whi.'e destroy- ing the nutritious parts of the grape. It would be just as proper, and 'sst as philosophical to call carbonu r.;id, volatile oils, cenanihic acid, or acetic acid " the fruit of the vine " or " the good creature of God," as to call alco- holic liquor by this term, for each of these elements, and many others given in the list above, are all evolved during the process of fermentation. We search in vain throughout the wide range of fruits, roots and cereals for alcohol ; there is not a single drop to be found in any one of thern in their natural state. Alcohol is the product of decay, of death, not of life or growth. 1 1 I -^nz. y The clusters of tlie grape are so many air-tight bottles, which are protected safely from the ravages of the fungi until broken by force, and then decay sets in, and would reduce them to their original elements, only man steps in and prevents the change from descend- ing below the alcoholic stage. The chemist can, by the action of sulphuric acid, imitating the natural process of the growth of vegetable juices into sugar, change a linen shirt into sugar, but no sane person would argue, that the sugar was in the shirt, before the sulphuric acid changed the elements of which the shirt was composed by dis- solving them, and uniting with such of them as it had affinity for, and displac- ing and repelling others, thus forming an absolutely new compound, just as different from the original component parts of the shirt and the sulphuric acid, as the juice of the grape and the yeast spores are, from the alcohol which is produced by the action of the yeast fungi on the sugar and albumen of the grape, causing decay, and evolving the poisonous alcohol, by forming an entirely new combination of the ele- ments of which the grape was com- posed, which of course results in pro- ducing quite different things from those which either shirt or grape contained originally. Some excuse drinking alco- holic liquors on the plea that "fermen- tation is a natural law or power." This is true, but fermentation is an effort of nature, to decompose and restore her injured fruits to their original elements, and in all cases would do so, if not pre- vented by the art of man when the putrescent body reaches the alcoholic state. Dr. W. B. Carpenter, F. R. S., in a speech delivered at the request of the chief doctors connected with the Uni- b4 versity of Oxford, says : " No one who had ever studied the action of poisons, could hesitate m the assertion that alcohol is a poison. It is a substance so foreign to the constitution of the body, that the body tried to get rid of it as (juickly as it could. If introduced in a larger amount than could be read- ily eliminated from the body, it caused disordered nervous action by intoxica- tion. The habitual introduction of it into the blood, caused perversion of the nutrient nervous system. The nervous system is, of all the organs of the body, the part which most grows to the con- ditions under which it is constantly worked and nourished, and one of the most remarkable features of the perver- sion of nutrition was, the craving which was set up for the renewal of those stimulants. That craving overcame all other cravings, even hunger. When it took full possession of the system so completely that it dominated the will, they were accustomed to call it in.san- ity, but in a milder form they knew when a man or woman became the subject of a strong craving, it came to be the leading motive of his or her conduct. That showed the mental condition. It showed (for he was speaking of the mind and the body, inextricably connected) mental perver- sion ; showed the physical perversion, which was the basis of it," Dr. F. R. Lees, F. S. A., of Edin- burgh, to whom I am deeply indebted for many analyses and quotations from his able Science Temperance Text Book, says : " F^xperience and experi- ment have demonstrated, that alcohol always increases the internal work of heart pumping, without providing a particle of the energy so expended." The old heathen philosophers, the ancient Jews, and the early Christians, were wiser th holic liquors, perance com] Again, -Socra what is good |what is bad land temperat [solution of te fto the " mea 'perceives th« supply." Cle _ (A.D. i8o) : ' I chosen an ai I other bevera^ ■| cine of a w I wine as they tine. Bishop c "The office of ing and qui make us pant turn us awaj (What does tobacco and o cerns what is to be shunned we should abs to check indt in this kind ol drink goes the Gassendi says not he who ah but from such and prejudice not to enjoy n that have none ■•veniences, for i but what suits gruous with i further: " Wi fies." According t J of God to Mo chapter and i , _ children of Isr } on any accoun f fermented fooc b5 ' No one who 3n of poisons, ssertion that s a substance tution of the to get rid of [f introduced 3uld be read- >dy, it caused by intoxica- duction of it ersion of the The nervous of the body, to the con- > constantly 1 one of the f the perver- aving which 'al of those •vercame all r. When it ; system so ed the will, all it insan- they knew )ecame the it came to his or her :he mental )r he was the body, ital peiver- perversion, , of Edin- y indebted itions from ance Text nd experi- at alcohol il work of oviding a ixpended." ihers, the Christians, were wiser than we are respecting alco- holic liquors. Socrates tells us, '• Tem- perance compels men to follow reason.'' Again, Socrates says : "He who knows what is good and chooses it, who knows hat is bad and avoids it, is learned land temperate." Plato taught that the solution of temperance must be referred to the " measuring intelligence which perceives the want, and the suitable supply." Clement, of Alexandria, says (A.D. 1 80) : "I admire those who have f chosen an austere life, and desire no J other beverage than water, the medi- ^ cine of a wise temperance, avoiding I wine as they would fire." St. Augus- I tine. Bishop of Hippo (A.I). 400), s.iys: "The office of temperance is in restrain- ing and quieting the passions, that make us pant for those things which turn us away from the happy lifc.'» (What does this more than alcohol, tobacco and opium ?) " Prudence dis- cerns what is to be desired, and what to be shunned. It is clear for what end we should abstain from flesh and wine, to check indulgence, mostly practised in this kind of food, and in this sort of drink goes the length of intoxication." Gassendi says : "The temperate man is not he who abstains from all pleasures, but from such as are contrary to nature, and prejudice health, but he scruples not to enjoy moderately the pleasures that have none of these attendmg incon- veniences, for in such there is nothing but what suits humanity, and is con- gruous with nature." And he argues further : " Wine tempts— water satis- ffies." According to the positive command I of God to Moses, as given in the 12th I chapter and isth verse of Exodus, the I children of Isr.^el were not permitted r on any account to have leavened or I fermented food or drink in their houses BO during the Passover. God says to Moses : " Seven days shall ye tat un- leavened bread, even the first day ye shall put away leaven out of your houses ; for whosoever eatelh leavened bread from the first day until the seventh day, that soul shall be cut ofT from Israel. " Then in the 26th chapter and iSth verse of Matthew, Christ said to his disciples : " Go into the city to such a man, and say unto him, the Master saitli, My time is at hand ; I keep the passover at thy house with my disciples." Then from the 2rjth to the 29th verses of the same ch;ipter it is recorded : Jesus took bread, and blessed, and brake it ; and he gave to the disciples, and said, Take, eat, this is my body. And he took a cup, and gave thanks, and gave to them, saying, Drink ye all of it, for this is my blood ot the covenant, which is shed for many unto the remission of sins. But I say unto you, I will not drink henceforth of this fruit of the vine, until that day when I shall drink it new with you in my Father's Kingdom." Thus we see that God absolutely prohibited the use of any fermented, or unclean article in any Jewish house during the seven days on which the passover was held. Tra- vellers tell us, that, even to the present day, the Jews at Jerusalem, who adhere to the Mosiac law, are so very particu- ■ r in having everything absolutely clean and free from fermentation, that they sow a small patch of the best of theii wheat separate from the rest, to have the purest and best to make the best of bread, and if they were to see even a mouse run over it, they would not use it for the passover. Christ calls the wine he used " the fruit of the vine," which had it been alcoholic wine, he could not have consistently done, as wine unfermented is the pure juice of H \ i. S 1 ■ L J&isi -.F the grape, while by fermentin^ it, all its nourishing; life giving properties are ars only and ,000,000,001). ) prosper un- iditure of its »ste. Every- id pauperism lucts. These s expense to eator ot the xpense, must is the well- I corruption, itrickcn pro- moting mater- iticians bribe ese 200,000 1 to vote for jnopoly, and . Countless ■n labor by is obtained, of the mon- d the liquor I can manage to be hi , own employer. Dweilini? mostly in the '^aloon and monopoly-ruled cities, overcrowded with wage labor, the waj-e worker's vote is the too frequent result of intimida- tion. At the best it is generally < ast or one or the other of the old rum and onopoly ruli d parties, and it is [divided between two enemies, who, however much they disagree on other matters, are fully agreed on this one, namely, to rob labor of its rights. Let us sumniari/e : Labor 'creates all wealth, but loses most of it ; first, by an exchange system that breeds monopoly ; second, by the lujuor traffic ; and third, by the rum power and monopolies combined. Labor is clad with political p wer, but loses it ; first, by the liquor traffic ; second, by the monopolies ; and third, by .he two combined. To all these labor ^ -ves practical consent. The wage worker is the most helpless victim. THE REMEDY. The remedy, to be effectual, must be one that will stop labor's enormous waste from the liquor traffic, and restore to it the opportunity to throw off its remaining unjust burdens, and to pos- sess Itself of Its political and economic lights. There is but one agency that can accomplish this,and that is enforced national Prohibition. This could be secured by an overwhelming majority, if labor would unite and work for its rights, as rum and monopoly do for their interests. As it will not come itself, those to be benefited must bring it. More than half the laboring popu- lation of the United States are wage- workers, and dwell in towns and cities. The rest are mainly farmers and dwell (or endorses, M >" the rural districts. The wage-work- jlers would receive the greater benefit, Ibecause more at the mercy of capital, iyet, strange to say, they vote, even •without compulsion, for the twin powers, rum and monopoly, that hold 4 them in bondage, and thus they coun- iteract the temperance vote of their Irural fellow !ah-.)rers, Wc must learn this lesson : God has so arranged things, that vice will bring its own pun- 1 b7 ically, a sys- { its wealth, i hands both 1 the system liich it daily er that labor 5arer to the ; position of elpless than laborer who ishnicnt. The economic results whi< li labor suffers from harboring this vi< t ire labor's punishment. Once in full possession of its own, labor would be honored. The average character, intelligence and social .^tand- ini; of workers would be raised. 'I'heii children would be found in the sch ols instead of the factories. Shorter days of labor would give them time and leisure for mental inii)rovement. Pat riotism and home would have a new meaning. Household comforis and luxuries, would be no longer a strangei to the homes of the t'ilers who create them. True, there \ nuld be fewer palaces, but many, many more cottages, to whose happy dwellers rent day would nevermore come. On such a soil, morality and religion would (louiish as never before. From what is known, these results arc within bounds, and not beyond. The picture is under- drawn, not overdarv/n. Local pr(;hibl •ion, though ever loaded with shac kle>. has yet demonstrated tliat these results may be realized when it shall become national, and its shackles forever re moved. CONCLUSION. Such is labor as it is to-day, con scious of its wronj;?, humiliated and dissatisfied, reaching blindly out lor re- lief, but steadily drifting from bad to worse. Such is tl - liquor tr;iffic,which, either alone, or in k ague with mono- poly, is steadily robbing it of its wealth, its manhood, its independence. Such is Prohibition, labor's truest, be.,l friend, with its splendid train of re- sults spanning the future like a bow of promise. The writer is himself a wage- worker, and he anxiously wonders what labor will do. Will he destroy the liquor trafific or be destroyed by it ? One or the other will hap|)en, and, at the present rate, will happen soon. Rum and monopoly are .'jr'-',ix\g the shackles of the wage worker's servitude. Will he wear them ? Will he tamely resign the heritage of freedom and manhood his fathers won ? U ill he bequeath to his children only a per- petual legacy of hopeless poverty and ceaseless toil ? Let us spurn the hide (I ous picture, and hope, and pray, and believe that the wage-workers of our cities, will yet join hands with their rur^l brethren, and expel forever from this fair land that monster vice, that deadly foe of honest toil, the liquor traffic. THE DRINK DEMON. How its Terrible Fetters Bound one Man. " The most terrible story I ever heard," said a well-known clergyman in a recent sermon, " was told me by a man who was addicted to drink, and it serves to illustrate with what terrible fetters the demon of drink can bind a man." The fellow approached me and said: " I am ashamed to tell the story I am going to, as it reflects on my manhood, but I want you to know to wLat depths of infamy the force of habit will drag one. My family had been begging me to give up drinking, and finally I prom- ised my dear old mother on her death- bed. I swore to her that I would never drink again, and to make my oath more binding, I crept into the parlor in the still watches of the night, when the watchers ,were in another room, and kneeling beside her coffin, I renewed my oath with my hand placed on that marble brow, cok: in death. In less than a week I was Jrunk as a hog. Some time afterward my little daughter was taken sick. She was sinking rapidly, and begged me to give up drinking. I promised her that I would, and in order to make my prom- ise the more sacred, I took the wasted little hand in mine and promised her that no more drink should pass my lips, unless it came through that hand, so dear to me. With a sweet smile she passed over the river, and I thought I was saved. She was laid out in the parlor, the blinds were darkened, and the doors shut. That night the terri- ble craving for whisky came over my soul. Securing a glass and a flask of whisky, I sought the death-chamber. i poured the glass full of whisky, and tinlocked the icy fingers. I closed them over the glass, and, raising it to my lips, I drained it to the very dregs. I reclasped the cold hands and silently left the room, and may God have mercy on my soul." ^ — Milk Better than Brandy. Dr. Cluston in the annual report of the Royal Edinburgh Asylum for the Insane,, writes : " The greater my ex- perience becomes, I tend more to sub- stitute milk for .limulants. In very accute cases, both of depression and maniacal exaltation, where the dis- ordered working of the brain tends rapidly to exhaust the strength, I rely more on milk and eggs made into liquid custards. One such case this year got eight pints of milk, and six- teen eggs daily for three months, and recovered under this treatment. I question if he would have done so under any other. He was almost dead on admission, actually delirious, abso- lutely sleepless, and very near pulseless. Sam. Jones relates that he saw in Chicago eighteen thousand men marching through the streets carrying a banner, on which was inscribed : "Our children cry for bread." The procession marched on to a grove where they settled down to a picnic, and drank among them fourteen hun- dred kegs of beer. The Albany Express is good author- ity for the startling statement, that in that city there are no less than 1,200 places where liquor is sold — one for every ninety inhabitants ! And these nurseries of vice and crimes pay only §25,000 in licenses ! ! Under the Crosby bill the number of saloons would be reduced one-half, and the 600 left would pay $180,000. No wonder that the compact saloon inter- ests would rather pay $25,000, or twice that, to reelect their great pro- tector, David B. Hill, than to take their chances under the Crosby bill. MILLIONS OF TRACTS FOR FREE DISTRIBUTION. us