1869 Cooling Cups and Dainty drinks by William Terrington

90

Ale and Beer.

is useful as a restorative iu the latter stages of fever, and to support the powers of the system after surgical operations, severe accidents, &c. Also that “beer considered dietetically possesses a three- fold property : it quenches thirst, it stimulates and cheers, and nourishes and strengthens ; but if taken too copiously, is apt to intoxicate. The power of appeasing thirst depends upon the aqueous ingre- dient which it contains, assisted somewhat by its aciduous constituents (carbonic and acetic acid) ; its stimulating, cheering, or intoxicating power is de- rived, either wholly or principally, from the alcohol, which it contains from 2 to 8 per cent. ; lastly, its nutritive or strengthening quality is derived from From these com- bined qualities, beei’, if taken in moderation, proves a refreshing and salubrious drink, and is an agree- able and valuable stimulant, and a support to those who have to undergo much bodily fatigue.” Pure porter, says Dr. Ure, is a far more wholesome beve- rage for the people, when drunk in moderation, than the thin, acidulous wines of France and Germany. The dark colour and strong taste of porter ren- ders it easier of adulteration than ale. the sugar, dextrine, and similar substances con- tained in it ; moreover, the bitter principle of hops confers on beer tonic properties.