The bases of the temperance reform: an exposition and appeal./ With replies to numerous objections. By Rev. Dawson Burns.

94 F1ool Destro ryed iti Productioli of SIroii& Dri.ik
alike. As to the disposal of the grains, distillers' grai,
are a danger rather than an advantage to the animn Is
receiving them, and whatever benefit arises from the use
of brewer's grains by pigs is to a great extent diminished
by the changes effected in the malting process, and the
striking deficiency in malt grain of the most nutritive
elements of the barley, the hordein of which is dimin
ished from 55 parts to I2.* The pigs have reason to complain that their interests are so little consulted in the
expensive and complicated arrangements adopted for
deteriorating the "good creature of God," before it is suffered to approach mfan or beast.
2. Another objector may urge that " the agrilz/llra/z!z/erest wouzhl' be z'j'zred by the closz'izg of the fl1(trkels 1zozo oeni,
for the sale of cornt for dsz/Dz; a;zel brew-hgii ti rf0oses."
That this is a very narrow and erroneous view of the
question can be demonstrated in a few words. The barley
and other grain which the farmers sell to the mnialtsters
and distillers bring them, at most, twelve millions sterling
per anz,'ziii- but can they fail to see that, if the hundred
millions yearly expended in intoxicating liquors were
otherwise devoted, their share of the expenditure would
much exceed an eighth of the whole? In the hundreds
of thousands of families now pinched by intemperance,
the demand for farm produce would not only be doubled,
but manifold increased; and, with a sober public to supply, calling for more to eat, and able to pay for it, the
farmer would be one of the first to benefit by the happy
reformation.
3. A third objector may urge that " hefairmers zould be
unable o get r-el of hezir barley, and t/hat /he rolal'o,,z of iheir
* According to P'rout, the changes are as follows, taking t0o parts of each,
barley and mal.: Yellow resin, I-n; gun, 4-115; sugar, 5-15; gluten,
3-a; starch, 32-56; hordein, 55-n2. In the malt liquor scarcely any of the
solid elements are retained, every part of the brewing process helping in the
attenuation cf the article to be produced.
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