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7National Temperance . Study Course

General Directions

INTERMEDIATE-SENIOR LESSON

Dcioher 19th-Lesson Two

ALCOHOL-WHAT IT Is AND HOW IT Is PRODUCED

Ft-om very early times, so early that there is no record of when the discovery was made. people KHFW that the juices of fruit if pxpnsffd to the air would undergo a mange in taste. We call it fer- mentation. The discovery was probably made quite accidentally, and ill different parts of the world independently of one another. A ;nr'.;tng of grapes or other fruit may have been placed in a cori- tainer and those at the bottom may have been squashed by the tletglit of those on top. That would cause the juice to ooze out, and he left in the container when the ittztt was removed.

Sntnebody drank this fermented itutr. juice and found that it had A strange effect on him. Those ttho drank enough of it acted in an unusual way. Their friends thought they were possessed by a slill'il, a. common explanation for ttttu:-ual events. They concluded irom this that a spirit had pos- sesscd the wine. - We still use the term spirits in connection with liquor.

it wasn't until the 1830': that it was discovered what caused the llllll. juices to ferment. A micro- mpe was constructed, powerful enough to enable scientists to de- feet spores or germs of yeast ilo.-itlng about in the air adhering to particles of dust. It is this yeast uhtch by uniting with the sugar in fruit Juices causes the chemical change which we call fermenta- 11011..

A similar change takes place in the case of grain which has got iici, though in that case the change involves two steps. A ker- incl of grain contains starch, and titts slarch must first be changed in sugar before the yeast can unite Vilih it. Dampness causes the kernels to sprout, and this sprout- ing has two results. In the first place, it cracks the shell of the grain open, and in the second plate, it produces a substance called malt. This malt acts in. I chemical way on the starch in the grain, turning it to sugar. Then the yeast gets in contact with the utgar and fermentation takes place. ,

In the case of both the fruit jllltc and the grain Juice, the pro- duct which results from the for- mentation contains alcohol. But the maximum alcoholic content of the liquid produced is 14 to 15 per rrnt. When the concentration of alcohol gets close to 15 per cent the yeast plants which produce the fermentation are destroyed by the alcohol they have produced, so no further fermentation takes place. In Biblical times and for m'cral centuries thereafter this was the "strongest alcoholic bev- vrttge available”. It was a. bever- age of this strength that the writ- er: of the more were referring to vthen they wrote, "Wine is s mocker, strong drink is raging; and whosoever is deceived thereby is not wise", and "Who hath woe? who hath sorrow? who hath con- trntlons? who hath bubbling? who hath wounds without cause? who hsth redness of eyes? They that tarry long at the wine."

Now. in our day the whole pro- cess is speeded up artificially. The production of beverage alcohol has become 1 big and profitable busi- ness. Yeast is produced artificially in large quantities and added to prepared grain. and the chemical change is started which produces alcohol and a gas called carbon dioxide. (it is this gas bubbling In the surface that produces the ..

ADAILYIICROSSWORD

foam out some alcoholic bever- ages.)

Another development of com- paratively recent times has helped to revolutionize the production of beverages containing alcohol-the discovery of the process pf distil- lation. Students make use of this process early in their high school work in science through an'exper- iment for obtaining fresh water from salt water. The process in- volves heating the solution until the water balls and changes into steam. The steam is made to pass through a tube to a bottle or con- tainer of some sort in which it is collected and cooled. The cool- ing changes the steam or water vapour back into water, a process called condensation. The salt is left in the original Jar.

A similar process is used in the production of alcohol today. You may have discovered, if alcohol has been used as anti-freeze in your family's motor car, that al- cohol boils at a. fairly low tem- perature. Whereas water boils at 212 degrees Fahrenheit, alcohol boils at a temperature of 173 de- grees, and thus changes to a vap- our first. This fact is utilized in obtaining pure alcohol from fer- mented liquids. The heat is kept just slightly above 173 degrees so that only the alcohol is evapo- rated. 'l'he vapour is then collect- ed and condensed by cooling. It may be added to other liquids to give them any desired alcoholic strength. In this manner wines are "fortified" until they him perhaps twice the alcoholic con- tent produced by fermentation alone. This is one of the big dif- ferences between the production of alcoholic beverages in modern as compared with ancient times.

Various alcoholic drinks differ in the percentage of alcohol which they contain. The alcoholic con- tent may be measured either in terms of volume or weight. Meas- ured in terms of volume, whiskey is said to contain 40 to 45 per cent pure alcohol, gin 52 per cent, brandy 53 per cent.

In connection with beverage al- cohol we come across the term ."proof spirits." It is said that e liquor is a. certain "per cent proof." This expression has an interesting history. It goes back to the time before we had any official stand- ards such as we have today. How could the purchaser of liquor be sure of its alcoholic content. that his drink, wasn't mostly water? Well, to satisfy himself. he work- ed out I. clever test or proof. He would wet gunpowder with the liquor, and then try to burn. If it would burn, that was "proof" that the liquid contained a. large percentage of alcohol. That per- centage became standardized so that 100 per cent proof spirits contains one-half alcohol in vol-

ume.

Alcohol, of course, is not used solely in making beverages. It has extensive and legitimate uses in industry. one of its familiar uses is as an anti-freeze in the radiators of motor cars, because it will freeze onlyrat 3 temperature much lower than the freezing point of water. In the points, varnishes and lacquers which we use around our homes, alcohol is an important ingredient. It is used in the manufacture of pho- tographic films, and in plastic: which are coming into such wide use. In some European countries alcohol is mixed with gasoline, to conserve the supply of gas. It is sometimes said that alcohol and gasoline don't mix, but reference is not made to its presence in the gas tank but in the blood stream of the driver. There it is decid- edly out of place.

In case of industrial alcohol, in order to make it unfit for drink-

ACROSS 2.llnrsngt1e 18. Substance ,1. Very small 3. I-lnlt of used in particle weight ale-making 5. False 4. Half an em 19. small 9. Nnblemsn 5. Backbone raised cake 10. Danger 6. in this 22. Beflils 1?. City place 23. Question (Algeria) 1. Consiel- 24. Maize . 13 High seas lntlon 25. Military en- .' robber 8. Covering for cnmpments i4. ignited the hand 26. Biblical - 15, Fruit of 9, clayey mount, Yeelerdu-'s Aurel V the pine I i. smallest 21. The satellite 32. A refuge ll 6 Tantnlttm In size of the earth 34. Greedy isym.) 1:. A corn :8. Keenest 87. Open (poet) (IT. Plant of breed 29. Aside t 88. National god rrowfoot 15. sheltered (ll. Obnoxious (Tahiti) ramily recess plants 40.Boerd (Ibbnl H9. God of . pleasure 20. Music note .21. Hall! V 2. Search for Malt beverage I - - n 25. Actors in I n play 27. swkbbing ,2); ilastrument 1 . usic not l;lgsh's boat - . ore I-'33. Muurium (sym.) (34. An age -15. Miscellany 36. Established G8. Across 69. Psleteble 10. City (Fr.) 41. Spreads grass to dry A2. Donot (contracted) DOWN I19! the see 1 DAILY CBYPTOQUOTE-Horde how to work It: 1 A X Y D I. I A A.X I II E: 0 N (I I I E: L 0 W

One letter simply stands for another. In this example A is used for the three Us. X for the two 0's. etc. Single letters, upon trophies, the length and formation-of the words are -01! hlnte

Each day the code letters are different.

A cryptegren Quotation

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,2-W, Jw, rA.,l:l;A'r owurxxon-uvrnnvo.

';::;;ferr4::'y'& cl-ypeoqum .- rms is um mm or 1-nos ' we AND auaosu AMBl'nnN.-- moutj? . mg”, ,JQ.ILk

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lug. other chemical products are added. Benzine and acetone ere oommonly used for this purpose. When this is done the resulting milstlure is labelled denatured ni- co 0 -

For Discussion

To what extent is the drinking today due to the pressure of a big business to sell its products?

Queetlone

1. How does the production of alcoholic beverages differ today from their production in Bible times?

2. In what ways is alcohol used in industry today?

JUNIOR LESSON

Leeann Two-October 19th

JACK ANDJANE r LEARN ABOUT A. A.

(By RUTH LUCAS SMITH)

The family were all sitting around after supper. It was the custom for them to have some family fun together. Tonight it was Jane's turn to choose or sug- gest the game. .

"Letls guess initials tonight," said Jane. "All right," said everyone. "Jane, get a pencil and a paper to keep score."

"Here it is," said Jane. "Five points when you guess right at1:i 25 points to end the game The initials can stand for peo e we ltmow or for organizations. Let's start”.

After some easily-guessed init- ials, like C.O.D., c.B,c., C.Cv.I.T, lt'.)APAlt';, Dad proposed a harder onc,

"Athletic Association," said Jack. after thinking a bit.

"A.A.", said Jane.

"Not again,” said Jack. it "Oh yes,"said Jane, "A.A. stands for something else, too."

"All right," said Dad, "use it in a sentence". '

"Mr. and Mrs. Brown are going to an A.A. meeting, so Mary has to stay home and look after the children on Friday. 'Mother can't answer because she was in on this before," said Jane. "It's up to Dad or Jack. Let's give ten points for this hard one and make it the last."

"The highest score still wins. That will make your brother feel better," said Mother. "Do you remember last year, Mr. Brown

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came home early one night be- cause he had lost his job. He had been drinking too much. The A.A. has helped him to stop drinking alcoholic beverages such beer, wine, whiskey and cocktai,s" ex- plained Mother.

"Well, I think 1 get the next five points," said Dad, "or is it ten?"

"Ten if you're right, Dad," said

am. "It's Alcoholics Anonymous."ssid Dad.

"O.K,, Dad, you get ten points," Jack said, "but I still win. My score is twenty and the time is up; only tell us something more about Alcoholics Anonymous."

"People who drinklaicoholic bev- erages and Just can't leave them alone are called alcoholics. It becomes a disease," said Dad.

"But every one who drinks doesn't become an alcoholic, does he?" asked Jack.

"No," answered Dad, "they tell us that among drinkers, about one in fifteen becomes an alcoho- lic. The question is tlriow are you to know if you are going to be that one.' No one can tell us that yet. But there is one way of being sure that you're not going to be that one".

"I. can answer that one," said Jack. "Don't start drinking."

"Yes, that's right," said Dad.

"Alcoholics Anonymous but what does the Anonymous mean?" asked Jane.

"Well, when nobody knows who wrote a poem or story it is said to be anonymous. They call this group anonymous because they want to keep their names un- known and just do the things they need to do to get help for them- selves and to help others. They have what they call the "Twelve Steps' to guide them. I can't re- member them all, but some of the important ones I know. First, you must admit that you need help to overcome the drinking habit- that you cannot overcome it alone. A second is to admit that the help of a Higher Power than yourself is needed, and to give yourself to God. Another point is that the best way to keep your- self, from drinking is to help someone else who has the same problem as you have, and to con- fess your faults or sins to one an- other. It is really based on the Sermon on the Mount and the let- ter of James in the New Testa- ment."

"Perhaps Mother will read us a few verses for our Bible readlngl tonight."

7?fE'

"Why, yes," said Mother. "The fifth chapter of James beginning at the 13th verse to the 16th from Moffatt's translation is good --Is anyone of you in trouble? Let him pray. Is anyone thriving? Let him sing praise. Is anyone ill? Let him summon the pres- hyters of the Church, and let them pray over him, anointing him with oil in the name of the Lord; the prayer of faith will re- store the sick man, and the Lord will raise him up; even the sins he has committed will be forgiven him. So confess your sins to one another and pray for one another, that you may be healed; the pray- ers of the righteous have a power- ful efIect'."

"Yes, that is so,” said Mother.

"The A. A. is practical. It is Christianity at work and it really works if you work at it. At present it seems to be the only real cure for the alcoholic," said Dad.

"I'm glad to know these things, Dad," said Jane. "Mary only told me the name-not really what it stands for; she didnt seem to want to talk about it. We're go- ing over to her house on Saturday afternoon and we'll have a longer time to knit together."

"It is getting late. I think you young people had better do what- ever homework you have while Dad and I do the dishes." said Mother. "Then we can all listen to the radio programme that you enjoy so much before bedtime."

Questions

1. How will you make certain that you will never become an al- coholic?

2. Name two things that mem- bers of a11 A.A. group must do.

Lorne Valley and Vicinity

Mr. and Mrs. Lloyd MacDonald and Mr. Wilbur MacDonald were business visitors to Montague on Saturday October 18th.

Mr. and Mrs. Malcolm Macl.eod are spending an enjoyable visit in Toronto, Ontario. They are guests of their son and daughter-in-law. Mr. and Mrs. Palmer MacLeod. En route home they plan to stop at Montreal to visit their daught- ers, Dorothy, Mrs. Morley Markell, and Miss Teresa Macl.eod.

The Experts Say

ly Kay let

"Trick or treat," the little guy across the street will soon be stut- tering from behind his big false face. And probe. . his mother will be forever grateful if you limit the sweets put into his I-faiiowe'en basket.

Apples make good "shell-out" material. Cookies too, find favor among the small fry. Here's a recipe for unbakeu cookies that taste almost like candy:

Ingredients: two eggs (well bes- ten); one-half pound chopped da- tes; one cup granulated sugar; one teaspoon vanilla; pinch of salt.

Put a tablespoon of butter into heavy frying-pan, add eggs, dates, sugar, Vanilla and salt. Cook slowly. stirring continually, until done (about 10 to 15 minutes). Re move and cool. Add three cups rice flakes, shape in balls and roll in fine coconut.

Sweet Stuff

If the Halloween handout must be candv then home-made fudge is excellent.

From the jubilee guilds of New- foundland and Labrado comes this recipe for chocolate dge: two tablespoons butter; two cups sugar; three-quarters ctrp top milk or thin cream: two squares chocolate or five tablespoons cocoa; one tablespoon nutter; two tablespoons light corn syrup; one teaspoon vanilla or one- quarter teaspoon cinnamon.

Cook sugar, milk, chocolate and corn syrup slowly until ohooolate melts, stirring gently. Boll without stirring until mixture forms a soft ball when tried in cold water.

Remove from fire. add butter and let stand until cool. Add flavoring and nuts or 12 marshmallows. Beat until creamy.

A less expensive fudge from the Newfoundland recipe book is this one for brown sugar candy:

Boil two pounds light brown su- gar, two-thirds cup milk one table spoon butter or margarine until the mixture forms a soft ball when dropped in cold water, Remove from fire and beat until creamy.

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Add vanilla and chopped nufe. Pour into greased tin.

saving Way:

Tea biscuit mix can be made in quantity, say home economists of the Consumer Section, Canadian Department of Agriculture. Fur- thermore, this mix is most inex- pensive when skim milk is used. Ingredients: eight cups sifted all- purpose flour or nine cups sifted pastry flour; four tablespoons bak- ing-porwder; 1 It tablespoons salt: two-thirds to one cup skim milk powder; one cup shortening.

Mix and sift flour, baking-powder salt and skim milk powder. Cut in shortening until mixture resem- bles fine bread crumbs. Store in a covered container in refrigerator or in other cool 1 ice.

PAGE

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