Golden Age, January 3, 1934

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<Jhe Golden Age

A JOURNAL OF FACT HOPE AND COURAGE

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in this issue

BEVERAGES

ANOTHER FRAUD

PRIESTS TOOK MONEY BACK

BRIEF NOTES ON NEWS

EVENTS IN CANADA

JEHOVAH THE GREAT LIFE-GIVER

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every other

WEDNESDAY

five cents a copy one dollar a year Canada & Foreign 1.25

Vol. XV - No. 273

January 3, 1SC4

CONTENTS

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LABOR AND ECONOMICS

Limiting Production of Cotton . . 210

Serious Situation in Colorado . . 210

Giving Rather than Dumping . . 210

Homesteads for the Unemployed . 212

3,600,000 Have Gone Back to Work 212

Starvation or Taxation.....212

Penn Yan Helps Small Users . . . 214

SOCIAL AND EDUCATIONAL

Species of Postage Stamps .... 213

Statistics of Crime in U. S. A. . . 213

Tardy Justice in Illinois

Vivisection in England

Health Insurance in Britain . . . 215

MANUFACTURING AND MINING

Champagne from Grapefruit . . . 215

In the Making of Sugar

FINANCE—COMMERCE—TRANSPORTATION

Plan to Wipe Out Mortgages . . 211

Japanese Goods at Price of Cotton . 213

Contracting Spiral of World Trade 214 Untermyer’s Tribute to Morgan Co. 214 Why Keep Morgan in Hot Water? . 214 The Bootlegging of Insurance . . 214 Only One More Bubble .... 223

POLITICAL-DOMESTIC AND FOREIGN

Activities of the Farm Bureau . . 211

Texas Statesmen Find New Industry 213

Law of Conspiracy.......213

The Two Best Cashiers.....214

AGRICULTURE AND HUSBANDRY

Building an Electric Hotbed . . . 210 North Dakota Embargo on Wheat . 211

HOME AND HEALTH

Beverages—Potations

—Drinkables

Lemonade-Antimony Poisonings . 215

TRAVEL AND MISCELLANY

Another Despicable Fraud . . . 204 About Mount Ararat

Events in Canada

RELIGION AND PHILOSOPHY

Kingdom Announcements . . . 205 Priests Took Back the Money . . 205 Bricks at $5 Each

Gradually Coming to Overalls . . 206 The Bishop’s Anxiety

Arranged for One Day of Peace . 207 McCarthy Fixed It for Pat . . . 207 “Golden Hour of Little Flower” . 207 “Rat Hole Called Priest’s House” 207 Church Will Try Christianity . . 208 Who Was Driving the Truck? . . 208 Physicians Have Some Employment 208 Johnny Lovell Full of Hell . . . 208 $249 Worth of Prayers.....208

In a Chiropractic Hospital . . . 209 Frenzied Efforts of Religionists . 209

Why, Mary!........209

Judge Jones Is Dead.....209

Jehovah the Great Life-Giver . 219

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ol? Golden Age

Volume XV Brooklyn, N. Y., Wednesday, January 3, 1934 Number 373

Beverages—Potations — Drinkables

THE original food provided for man, and perhaps all he needed to drink, was in the fruit, which is still his best food. At any rate, nothing was said about drink; and there are some who claim that if one eats plenty of fruit he will not need to drink at all.

However, one drink at a bubbling spring was probably enough to convince Adam that water is a good drink; in nature the lower animals drink nothing else, except milk. God provided Hagar with water to drink, and miraculously sustained 2,000,000 people in a rainless land for forty years, causing streams of life-giving waters to break out wherever they were needed.

The Scriptures fail to record that any “health authorities” chlorinated the waters as they issued from the rocks at Sinai. That, at least, permits us to inquire if these people who insist on putting so many carloads of hydrochloric acid and other chemicals into public drinking water are absolutely sure that they are doing the wise and necessary thing. Chlorine causes fever.

The chlorination of water is a great industry. It is now done automatically. A clever device automatically increases or reduces the chlorine according to the amount of pollution in the stream. There is no contention that the surface waters which drain barnyards and swamps are drinkable; but it is oxygen that such waters need, not chlorine.

The first chlorination of a public water supply was at Lincoln, England. It is claimed that in this instance a typhoid death rate of 17 per 100,000 was reduced to 1 per 100,000 by this means, and that chlorination of water “keeps it sweet and pleasant to taste and smell”. Maybe so, but—?

New York city has an unusually good water supply; one of the best anywhere, we think. The water comes from the Catskill mountains, more than 100 miles away, and is brought under the Hudson river and down along the eastern hills in one of the finest aqueducts ever constructed.

New Hampshire is one of the most beautiful and healthful sections of the United States. The city of Dover, in that state, has an excellent water supply, yet a young woman secured a verdict giving her damages because, after she was made ill from drinking from a certain faucet, a worm was ejected from the pipe. And somehow we all feel as if she was entitled to something.

Billions of Little “Critters”

Magnifying a drop of water a million times is said to show that every bit of water we drink is inhabited by cannibal microbes that make war upon one another constantly. At the New York Museum of Natural History is a glass device, which took four years to make, which shows, on a tremendously enlarged scale, what some of these little sinners look like. Some are minute plants which, nevertheless, are meat-eaters and set net-like traps for wandering microbes that are so small they cannot be seen by us when we pour them by the billions down our necks.

While those who ought to know tell us that many of these little savages are good for us, yet somehow we would just as soon take ours clear, more especially as we are also told that, when treated with ozone, water can be delivered crystal clear free from bacteria and with a very low organic content. Electricity converts oxygen into ozone.

The method by which drinking water is electrically purified is well understood, and quite widely used. Sometime, when the bankers are all through with piling up service charges for the electric companies to load over on the rest of mankind, and their honest successors are interested in seeing what they can do to make the world a better place in which to live, all public drinking water will be ozonized, and safe for everybody.

Oddly enough, one of the safest drinking waters is that supplied on shipboard. It comes

from the briny deep. It is boiled; the steam rises through pipes to the distiller, which consists of coils with cold water running over them. This condenses the steam; result, fresh pure water.

The first public filter was constructed for the Chelsea Water Company, London, in 1829. This filter is still in use; no doubt it is so constructed that it can be frequently cleaned. A dirty filter is worse than no protection. Humans owe it to the lower animals to see that they have good, pure water to drink. The old oaken bucket was better before it became moss-covered. Too much water (most people do not drink enough) is supposed to carry off too many of the salts of the body.

Other Early Drinks of Man

Cain and Abel drank milk to their mother’s delight, and most little folks from that time to this have followed their example. Somebody made the discovery that cows’ milk, goats’ milk, ewes’ milk, asses’ milk and mares’ milk are good to drink. Abraham served milk, probably cows’ milk, to his guests at the plains of Mamre. His descendants were promised that they should come into a land “flowing with milk”.

The statement is made that for families spending as much as 20 cents per person per day for food, milk at 10 cents a quart is considered a good investment. Some dietitians preach and practice the milk diet most enthusiastically, while others claim that milk should not be much used by adults. Jesus did not mention it; Paul says it is food for babes, later put away.

Buttermilk is, by some, considered an excellent summer drink, but is detested by others. A gentleman who could never bear it had a daughter that sipped it from a spoon with keenest relish when she was but a few days old. Some children that sicken on sweet milk thrive on buttermilk. It is supposed to act as a cleansing agent, for those who can drink it.

Wine from the Days of Noah

Wine has been with us from the days of Noah (and quite probably from the days of Adam), and will be with us forever, and it was not and is not unfermented grape juice that is referred to. The Scriptures grant its reasonable use, but decry its abuse. The perfect man will have perfect judgment in this and in every other respect.

Jacob, blessing Judah, foretold “Darker—his eyes than wine” (Genesis 49:12, Rotherham); God himself prophesied, “I will bring again the captivity of my people . . . and they shall plant vineyards, and drink the wine thereof.” (Amos 9:14) Wine was poured out as a drink offering to Jehovah God. (Exodus 29:40) It “maketh glad the heart of man” (Psalm 104:15); and it is even said that it “cheereth [both] God and man”. (Judges 9:13) In each of these instances it is fermented grape juice that is referred to; in most instances, it was but slightly alcoholic.

In the New Testament we have the well known facts that Jesus’ first miracle was the turning of water into wine, that He was called a winebibber, that He used wine at His last meal on earth and asked to be remembered with wine; we have Paul’s advice to Timothy to use wine instead of water with his meals, and his advice to the aged women not to be given to much wine, showing that it was all right for the old ladies to take a little nip now and then, if they did not overdo it.

There are numerous cautions in the Scriptures respecting its use. The high priest might not drink it when he went into the presence of the Lord. Jehovah God mentions that in the wilderness He gave His people neither -wine nor strong drink. There is the statement that “wine is a mocker, strong drink a brawler; and whosoever reeleth thereby is not wise”. (Proverbs 20:1, A.R.V.) Nazarites w’ere not to drink grape juice, fermented or unfermented, nor to eat fresh grapes or dried. (Numbers 6: 3,4, A.R.V.) It is said of John the Baptist that he drank no wine nor strong drink. However, he admitted that he was unworthy to unloose Jesus’ shoe-latchet, and Jesus did drink, moderately. Of that there is not the least question.

The Detached Viewpoint

The detached viewpoint of those that are not interested in this subject one way or the other must be ours, and we are glad that it is so. It is like the profession of the winetaster. This man, so it is said, uses no stimulants of any kind, no matter how mild, uses no tobacco, and does not drink any of the vines that he tastes. He takes a little wine in his mouth, decides what it is, and then spits it out.

Formerly, wine was generally made by dancing barefoot on the grapes. It is the skins that give the color to the wine. Even to this day in France, the principal wine country of the world, the skins are not allowed to come to the top of the vat. Whenever they give signs of so settling, a man completely naked is let down into the vat to force them under again. Before the man can be let down in, the carbon dioxide and other gases have to be fanned away until the air is pure enough for the man to descend.

The hotter and drier the summer, the better the wine produced, because the natural sugar content is greater. That is why certain districts produce certain kinds of wines which cannot be produced as well in any other climate. If the weather in a certain season does not suit the wine growers of Burgundy, then no wine that is produced that year is sold as Burgundy wine. The various wines of which one hears, Champagne, Bordeaux, etc., come from certain carefully delimited districts bearing those names.

The French Take It Seriously

The French take the wine business seriously, as the Germans do beer, and as the Scotch and Irish do whisky. There is the French Academy of Wine; its business is to popularize wine, and especially French wine, and to make it for other people what it is to Frenchmen, their “second blood”, so called.

One job of the French Academy is to try to persuade the people of more northern climes to give up their hard drinks and come over to milder ones. French children are given wine with their meals from infancy, and are taught of it in school days. The workman will often drink a quart at a meal. France produces almost as much wine as the rest of the world put together.

Wine consumption in France is tending to decrease, in spite of the efforts of the Academy to have it used instead of tea and coffee and the other alcoholic drinks. In Paris the number of arrests for drunkenness is more than double that of New York city, in proportion to population.

Corks were first used in champagne bottles in 1682. Previous stoppers were made of hemp soaked in oil. Some wine was recently discovered sealed with a double seal, and known to be 800 years old; it had disintegrated and was unfit to drink. By the use of high voltage electric current wine is now ripened in one day, giving it the aroma of a product twenty years old. “Century-old” sherry can be produced in a few hours’ time. It is claimed that some wines, notably delicate sherries and port, are affected by ocean voyages.

Wine is the greatest Italian industry. In Italy wine has been sold for five cents a quart and fed to horses, mixed with their oats; mixed with water it is the family drink. Once a year, in the town of Marino, free wine is served for an hour in the vintage season. Great crowds gather for the celebration.

The most famous of wines is Tokay, 200 years old, priced at $15 to $100 or more a bottle. A man must reverently worship his stomach who can afford to buy it. At one feast, in the Middle Ages, in the home of Archbishop Neville, it is recorded, there were consumed 13,000 dozen bottles of wine and 75,000 gallons of ale; some must have loved their bellies then too, and had big ones at that.

In the eyes of the law cider is wine, and Americans in recent years have been jailed and fined heavily for making and selling cider. Loganberry wine is made on a considerable scale in British Columbia. Rice wine has been made in Japan for 2,000 years. The American statesman Thomas Jefferson held that the widespread and general use of wine and beer was the only alternative of the whisky-drinking so general in his day.

The recipe for unfermented grape juice is as follows: 10 pounds of ripe Concord grapes, 1 cup water, 2 pounds sugar. Add the water to the grapes and heat until stones and pulp separate. Strain. Then add sugar and heat to boiling point. Be sure sugar is well dissolved. Seal while hot. This recipe makes one gallon.

Beer Is Another Old Drink

Beer is another old drink; it was made of barley in Egypt in the time of Moses. It was also made in Babylon. In the reign of Barneses HI of Egypt 466,303 jugs of beer were used for sacrificial purposes, libations to heathen deities. The brewers then (as they have been many times since) were priests. “Yuletide” originally meant “Aletide”, so it is claimed. At that time presents of malt were made to the priests with which to brew the beer.

In the days of Tacitus, writing in the first century of the Christian era, beer was a common drink in Germany, and it still is. It is defined as a liquor that has not undergone distillation. In 1914, it is claimed, enough beer was drunk in the United States to fill a ditch three feet wide and six feet deep running from New York to Seattle.

Beer trucks have reappeared upon the streets, and booze joints formerly operated secretly now have open doors and signs to attract visitors. New York state is to have 7,000 drink emporiums, and was treated to the spectacle of three state senators demanding of the liquor board ten licenses each as their share of the graft. The pretzel business is booming.

The effort of some to work up an appetite for the product of the brewer’s art was retarded slightly by the published discovery of 59 dead rats in one vat of a bootleg brewery, and the information coupled with it that the fishing of dead rats out of the vats is a part of brewery routine. The rats go wild over the smell of the malt, they fall into the vat, and sink to the bottom. After three days they swell and rise to the top, when they are skimmed out. The bitter, piquant taste enjoyed by some is traced to the vats that have not been skimmed.

Beer racketeers are said to be still dumping their beer at $36 a barrel and telling proprietors who could buy better at less than half the price that they must take it and like it. Hesitancy or opposition means crepe and flowers, candles and holy water.

Britain is now drinking more milk than beer. There is a wide demand there for a certain compound of malt and hops, which is sold with dried yeast in a separate container. Following instructions, the purchaser produces a nonalcoholic beer; but, if allowed to stand for a time, it gets as authoritative as may be desired, and produces correspondingly devastating results.

Brandy—Whisky—Gin—Rum

Brandy, whisky, gin and rum are all practically one and the same thing. They are all distillates of spirituous liquors: brandy, of wine; whisky and gin, of grain; rum, of molasses. The percentage of alcohol by weight runs from around 40 percent to 55 percent. Nobody has ever claimed that it does anyone any good to drink any of this stuff; it is drunk for the effect it creates.

There are all kinds of combinations and modifications of the foregoing, and under a great variety of names. Grog is rum and water; toddy is rum, hot water and sugar; switchel is rum, water, molasses and vinegar; applejack is a name for apple brandy. The general effect of a small quantity of alcohol is to dull the finer faculties of the mind, while a large amount puts it out of commission altogether.

Cocktails are combinations of some or all of the spirits named in this subhead, along with lemon, orange, cherry, sardine, olive, sugar, and such other things as the bartender can guess at to make it interesting. Some or all of these are mixed with ice, and swallowed. It is an American habit and is filling Europe with dismay, where it is accused of being the direct cause of many motor accidents.

Prohibition caused the drinking in America of much denatured alcohol, anti-freeze liquids, Jamaica ginger, patent medicine, and anything else that had alcohol in it. In the state of Kentucky twelve deaths occurred, and in three states more than 5,000 persons were made desperately ill by Jamaica ginger drinks containing creosote and carbolic acid; the government got the guilty parties. Many were blinded by drinking wood alcohol abominations.

Chile and Peru have a national beverage called chicha. Old women sit around a tub; they rapidly chew mouthfuls of maize and spit it into the tub. At length the tub is filled; water is added, and the mixture is left to ferment in the sun. Sounds as if it might be good—for those who like it!

The reaction time of a normal-individual automobile driver is one-fifth of a second. In that time he sees an emergency, weighs the possibilities, decides what to do, and applies the decision through his muscles to the brake, clutch, steering wheel or other mechanism. Reaction time is doubled by two ounces of whisky, which is considered an average drink. In other words, a drinker of hard liquor is handicapped by 14 feet 8 inches if he is going 50 miles an hour. This may cause his death, and has often caused the death of many others besides.

The Caffeine Drinks

How can a man whose nerves will not permit him to drink the mildest stimulant of any sort have a kind word to say for even the caffeine drinks, coffee, coca cola, tea ? And yet, without a doubt, almost every subscriber of The Golden Age drinks one or more of these delectable but nerve-wrecking beverages. We don’t like to offend anybody; but you may as well know the truth, and so we start you off with a quotation from the Encyclopedia Americana:

If coffee is mixed with milk or cream, it gives a certain amount of nutritive matter: but its action is usually due to the volatile oils, and to the caffeine contained. The volatile oil, like others in this class, stimulates peristalsis; but taken too often and in too large quantities the oil contributes to the causation of a certain amount of gastric indigestion. The more delicate the aroma of the coffee the less the oil, and the better from this standpoint. The action of caffeine is more complex. So far as coffee drinking is concerned, the action of caffeine is that of a cardiac stimulant, a nerve-muscle excitant, a diuretic and a cerebral excitant. Thus it may cause a sense of undue fullness in the blood vessels. It almost invariably causes a slight muscular tremor, which is noted in those who use their hands for fine work, as artists, for example. It causes an increased flow of urine, and tends to prevent sleep. Time, custom, usage, dose and the individual’s reaction all modify these general laws; but these reactions occur, although none of them may be of sufficient grade to make the observer cognizant of the action. Thus many people are not kept awake by coffee. They have probably habituated themselves and require larger doses. Hot coffee is one of the best heart tonics known, and it is sometimes administered in large quantities in cases of shock, opium poisoning, pneumonia, etc. Coffee is also valuable in many types of headache and in many cases of nausea. Its excessive use leads to great muscular irritability, gastritis, restlessness and sleeplessness. It is held by many medical men that the effects of coffee as a beverage are wholly bad. They say that the caffeine in the coffee, or in other vegetable substances—tea, coffee, kola, guarana and mate, or Paraguay tea—is a stimulant to the brain, nerves, heart and kidneys. In small doses it helps to resist fatigue, increases mental power and promotes excretion of urine. Large doses or continued use, however, tend to make a person nervous, to induce irritability of the heart, with considerable depression, and to upset the stomach. The mildest results of an overdose are a tendency to wakefulness, but there are recorded a number of deaths from heart failure due to its employment in large doses.

Gemaledie and the Whirling Dervishes

The use of coffee as a beverage had its origin with Gemaledie, the mufti of Aden, Arabia. He had learned of the drug in Abyssinia, across the strait from Aden, and asked the whirling dervishes to use it so that they might keep awake longer in their whirling in honor of the Devil and in dishonor of God. They took to it like a duck to water. This was about A.D. 1500.

In A.D. 1511, having already discovered that coffee drinking is a mild form of intoxication, the Mohammedan General Conference at Cairo ordered its use discontinued, but they struck a snag. The sultan of Egypt in the meantime had become a coffee fiend; so they had to back up and reverse themselves and recommend coffee as a gift from Allah. Theologians are like that. Coffee is from the original Arabic name for it, Gahwah.

The world’s first coffeehouse was opened in Constantinople, in 1554; it had become popular in Venice by 1616; it is heard of in France in 1640, and at Oxford University, England, in 1649. In a little while there were 3,000 coffeehouses in London; they became gambling centers, and in 1675 Charles II ordered every British coffeehouse closed and imprisoned several of the proprietors. The places were subsequently reopened as clubs, and thus originated the famous London clubs, the centers of wit and literature of the eighteenth century. At first the coffee was served in bowls.

The year before the World War Germany drank 412,000,000 pounds of coffee; France, 220,000,000 pounds; and the United States, 990,000,000 pounds. The French are responsible for introducing coffee into the Western world. They introduced the plant into French Guiana and from there it was carried to Brazil, which now produces more than half the world’s crop. The Arabs carried it into Java and the East Indies.

Coffee Is Still a Drug

Coffee has no food value; it is a drug. Originally used by the whirling dervishes to keep them awake, it still keeps people awake, if that is what they want. High blood pressure and coffee drinking go together. A cup of coffee contains twice as much uric acid as the same amount of urine. The 2.5 grains of caffeine in the usual cup of coffee produces hardening of the arteries, damages the liver, kidneys and digestion, and causes nervous headaches. But you just go right ahead and drink it if you want to; all we are doing is telling you about it.

Coffee relieves light headache on the same principle that opium relieves pain. Rest and sleep are the true restoratives of man, not stimulants. When sufficient rest and sleep are not secured to insure recuperation, drugs only delay the day of settlement. Proper food gives strength; stimulants produce only weakness. The sleep produced by fatigue is sweet and restful ; that produced by opiates is of little value. Tobacco does not cure nervousness; it causes it. Coffee weakens the heart muscles.

Two or three cups of coffee three times a day produce muscular tremors, nervousness, anxiety, apprehension, palpitation of the heart, vertigo, heartburn, dyspepsia, constipation, insomnia, and emaciation. Victims of the habit, if deprived of it, suffer from languor, prostration, restlessness and craving. Swear off completely for one week, to find out if you are a coffee drug addict. After that, if you still want to drink it, go right ahead. Drinking coffee, it is said, makes one a deep thinker; maybe you want to be a deep thinker.

Vienna reports a case of a man who had become a coffee drunkard. The child of an alcoholic drunkard, he inherited an abnormal thirst, which he tried to assuage with coffee. At forty years of age he was drinking 25 pints of coffee a day, with milk, and consuming 90 pounds of coffee beans annually. He applied to a medical clinic for assistance in breaking his inconvenient and expensive habit.

More About Caffeine Effects

Health Culture is a good little magazine devoted to telling the truth about how to take care of one’s body. In an article on “Coffee—A Drug” K. M. Sterrett, M.D., has this to say:

“The first hour after the habitual morning cup of coffee seems to be filled with an unusual sense of mental power and physical well-being. But when the reaction sets in, according to a careful observer, ‘that representation of artificially exalted vital energy is gone, then there gradually creeps on a yawning drowsiness and greater inactivity than in the ordinary state, the movements of the body become more difficult than formerly, all excessive gaiety of the previous hour changes to obtuseness of the senses. If, in the first hours, an agreeable warmth pervaded the frame, this fictitious vital spark now gradually becomes extinguished, a shivering sensation is felt, the hands and feet become cold.’ There is no doubt that the continued and excessive use of coffee, in many individuals, leads to inflammation of the kidneys, on account of caffeine. This overstimulation of the kidneys can result in but one thing, sooner or later, unless the individual happens to have unusual powers of resistance—i.e., in Bright’s disease.”

The same writer shows that not only does caffeine at first whip the heart and kidneys into increased activity, but there follows an increased exhaustion and weakness, nervous confusion and incoherence of thought. The excessive use of coffee in Oriental countries is believed to be responsible for many cases of blindness. It is known to cause tinnitus aurim (whistling sensations) and transient deafness; also throbbing of the temples. Children that are taught to drink coffee “fly to pieces” without provocation.

A person who is accustomed to use strong coffee is likely to suffer from headache if he takes for breakfast a cup of coffee which is weaker than usual. The coffee drinker must have his full dose every morning, or he suffers. A coffee headache is an exhaustion headache, similar to that suffered from being long without sleep. Coffee, like strychnine, abolishes fatigue.

Tired All the Time?

Are you tired all the time, except when under the influence of coffee or some other caffeinecontaining drug, and do you have a headache unless you have your caffeine the first thing in the morning? Well, you are a caffeine addict, and the best thing you can do is to take no stimulant of any kind for at least a week, so you can study yourself and see how you are. Don’t think we are trying to get you to stop drinking coffee. Not at all. You keep right on drinking it till they come with the long box and the camp chairs. All we want to do is to tell you about it; and, besides that, we are not prophesying how long it will be before they drive up with the box.

There have been numerous experiments in colleges and prisons to find out what the effects of coffee are. The New Haven Journal-Courier had an article intended to show that coffee does not promote sleeplessness. Believing their point established, they wound up with the following, which proves exactly the reverse:

“Who has not enjoyed a great book after a refreshing cup of coffee? And who has not, far, far into the night rejoiced that the beverage has given a tired mind the stimulation it has needed for concentration? Let us sing, therefore, the praises of the amber cup when quaffed at night.”

Many people who think they are buying ground coffee are truly getting some of that, but may also be getting peas, beans, wheat, rye, chicory, brown bread, pilot bread, charcoal, dried pellets or date stones. The average New York restaurant uses a coffee that is 15 percent chicory, and it is said that the men like it better than the real coffee they get at home.

The Swedes are the world’s champion coffee drinkers; they average 600 cups apiece per year; Americans next, with 500 cups. The British drink tea instead; evil-minded Americans abroad have said that the reason why the British do not drink more coffee is that they do not know how to make it. This doubtful compliment to the good sense of the British loses its value when we come to the subject of their particular caffeine-drink—tea. Coffee drinking in the United States is on the increase.

Brazil the Coffee Center

The so-called “coffee berry” is really the seed of the coffee fruit; there are usually two seeds in each pod, but sometimes only one. The growing and harvesting of coffee costs about 7c per pound. The green coffee is put up for shipment in sacks of 132 pounds, so that the cost of a sack is roughly around $10. Brazilian coffee is strong, highly flavored.

Brazil produces 69 percent of the coffee of the world, the crop for 1930-1931 being estimated at 25,000,000 sacks. In that year, in order to stabilize the market, the Brazilian government destroyed by fire or dumped into the sea about 12,000,000 sacks. Efforts to make illuminating gas from the low-grade coffee destroyed were not altogether satisfactory.

Whisky is now made from fermented coffeefruit pulp.

The milder coffees of Colombia and Central America are much in demand for blending with the Brazilian coffees. Nine-tenths of the Colombian product goes to the United States for that purpose. The odd statement is made that the finest Costa Rican coffee is in such demand in America that it cannot be had in Costa Rica itself but has to be reimported from the United States, to be had free from adulteration.

Kora coffee, grown on Kora, Hawaii, is renowned for its fine flavor, being mild and mellow, and is used also in the United States for blending purposes. Colombia, Salvador, Guatemala, Nicaragua and Costa Rica, all together, produce about 4,000,000 bags a year, of which one-half is Colombian.

It is said that there is a coffee grown on Grand Comoro Island, off South Africa, which contains no caffeine. It is also said that in interior Venezuela there is a bean called Amazona which is very similar to coffee and is likewise without caffeine. We hope to see these caffeineless coffees take the place of all others in due time.

Meantime, let coffee-lovers who must avoid caffeine take heart. Kaffee Hag, not so very palatable, has much of the caffeine removed, and Sanka, very palatable, very delicious, has almost all of it removed. It is made, so it is claimed, from the finest Mocha and Java coffee, and, while it costs more at first than ordinary coffee, it costs less in broken nerves in the end.

How to Make Good Coffee

The Massachusetts Institute of Technology spent three years and $40,000 finding out how to make good coffee. Wisely they recommend a coffeepot of glazed earthenware, china, glass or agateware. They did not recommend aluminum coffeepots; neither do we; we are not in cahoots with undertakers.

A man in the coffee business all his life tells us that the only safe way to make it is to have it ground fresh each time; put the ground coffee in a bag of ordinary Nainsook cloth and pour boiling water through it; it must never be allowed to boil; it should not be steeped; it should be served and drunk at once. Stale coffee loses its flavor and is not good for use.

Cafe au Lait, a popular French beverage, is made by mixing an equal amount of boiling-hot coffee and boiling-hot milk.

In Brazil the coffee is served, so it is claimed, “black as night, bitter as gall, and hot as hell.” Rudyard Kipling wrote back from Brazil to England that he had to go to Brazil to taste coffee for the first time.

The Joint Coffee Trade Committee of the United States recommends that coffee be drunk w’ithout cream, milk or sugar. (And, to be honest, it tastes like nectar that way to a man who does not dare to drink it.)

The Caffeine in Coca Cola

Coca Cola syrup contains more than a grain of caffeine to the ounce. Believing that the country would be better off without this caffeine drink, the United States government is said to have sued, attempting to have its manufacture and sale declared illegal, but the suit was lost on a technicality, and it is being marketed at the rate of $40,000,000 annually.

It is claimed that the Coca Cola habit fastens upon its victims like a dope, and that those ensnared by it lose their efficiency and endurance and become senile prematurely. Pennsylvania has a state beverage law which prohibits the sale of cereal beverages to which caffeine has been added. If properly worded, such a law would exclude the sale of Coca Cola in that state, if we understand the matter correctly.

How to Make Caffeine

The encyclopedia tells how to make caffeine. It says: “For commercial purposes it is commonly prepared from tea dust. This is heated for an hour with four times its weight of boiling water, and then mixed with its weight in lime, and dried. The caffeine is dissolved out with boiling chloroform.” In other words, the little old teapot on the back of the stove is making caffeine right along; and so we come naturally to the subject of tea.

We have to handle this subject carefully, as we have so many British subscribers, and so we start out with a quotation from a good Britisher, Dr. W. E. Dixon, editor of the New Zealand Health Journal. That ought to be good; surely he won’t say anything to offend the teadrinkers :

One cup of tea usually contains more than a grain of caffeine, so that the average tea-drinker consumes five to eight grains of caffeine daily. The continual use of caffeine produces mental irritability, digestive troubles and physical depression. These effects can be produced by six to seven grains of caffeine daily. . . . Such persons are possessed of quick perception and acute sensibility, but are so responsive to external impressions that the common affairs of life tend to become a burden.

Ahem! Doctor Dixon is a bit savage after all; so we come back home and take a quotation from the little Health Culture magazine. Perhaps our British cousins will like this one better:

If a person consumed an average number of cups of strong tea (with milk) daily, he would partake, in one month, of enough liquid leather to make a pair of shoes. The tannin in tea hardens the lining of the stomach and bowels, inducing serious disorders. Tea hardens the food eaten, delays and diminishes the digestion of gummy substances. Tea, meat and eggs, are disastrous food combinations. The harder it is to give up tea drinking, the more its influence of narcotic action, shown by headaches and other depressing symptoms for the first few days of effort to abandon the tea habit. If tea be consumed immoderately, it leads to nervous agitation, muscular tremors, a sense of prostration, and palpitation of the heart. Tea checks digestion; therefore the error of the usual tea, bread and butter, scones, and cakes. Tea and coffee poisons owe their influence to their narcotic properties. Tea tasters suffer from head troubles, tremors, eye disorders, heart weakness and dyspepsia. Tea, especially strong Indian tea, is a cause of constipation. One pound of tea contains about two ounces of tannin, a powerful astringent, the same as the oak bark used by tanners to harden the skins of animals, in the process of manufacturing leather.

No, that is worse than the other. Well, here is a nice friendly quotation from the Argus Supplement, an Australian publication. It is an article recommending the use of tea, but it contains this, and those who think something of the one and only gullet they have may well consider it:

Good tea can do nothing but good, provided it is not allowed to stand sufficiently long to permit of the extraction from it of the harmful tannin. That tannin is most deleterious is shown by the prevalence of cancer of the gullet in Australia, where the habit was to stew tea in a “billy” or kettle for hours, and to drink it all day long. The result of this was the tanning of the lining membrane of the gullet, whose leathery consistence opposed the free passage of food, and the consequent chronic irritation resulted in the frequency of cancer in this situation.

Chin Nung and the Teapot

Chin Nung, Chinese poet, who lived 2400 B.C. [ ?], is credited with having brewed the first tea. If the date is correct, he was contemporaneous with Noah, and it is held by some that Noah at one time lived in China. The different qualities and colors of tea all come from the same shrub; it all depends upon the fineness of the leaf, and what is done with it afterward.

The shrubs are picked thirty times in a season, and last for thirty years, when they must be replaced by new. The bud produces the finest tea, and the farther the pickers go away from it, the poorer the grade. Leaves picked in the early morning have better flavor than if picked later in the day. Tea grown at 5,000 feet above sea level is superior to that grown on lower levels. The word “tea” is a Chinese word. The Chinese scent their most expensive teas by exposure to the jasmine, rose, gardenia or sweet-scented olive. An average yield of tea is 400 pounds per acre.

Tea was used in Arabia in 850, in Venice in 1559, in Holland in 1610, in England in 1615, and in America in 1650. The first tea house was opened in England in 1657; the price of tea at that time was $30 to $50 a pound. The tea was infused in bulk and kept in barrels to be drawn like beer, when it was warmed for use. In 1664 Queen Catherine, wife of Charles II, received a gift of tea from the East India Company; she liked it, introduced it into society, and it has been the fashionable English drink from that time to this.

In the manufacture of green tea the older leaves, deficient in color, are treated with Prussian blue, indigo or soapstone. Prussian blue, though very poisonous, is useful in paints and dyes, and if a person wishes to dye his insides it is good for that purpose. Indigo and soapstone are doubtless as good as Prussian blue; it all depends on what use one wishes to make of his insides. We are not knocking green tea; we are just telling about it.

The Tea-Tippling Tunisians

Before the World War there was no tea drunk in Tunis, but, as the Tunisians pitched in and helped the French in that conflict, it was thought they were entitled to everything the ‘Christians’ have, and so tea was brought in. It does not seem to be an unmixed blessing. A report in the Paris Times says:

“Addiction to the beverage is now widespread among the people. It has led to the institution of ‘tea parties’, at which the whole night is spent. In studying the pathological effects of such excessive teadrinking, Dr. Dinguizli noted harm done to the nervous system and to the blood, a general enfeeblement, eye troubles, and even a diminution in the birth-rate. Many natives, he reports, reach a condition where their craving for tea is so imperative that they sell their belongings and their tools in order to procure it and, in many instances, take to thieving. ’ ’

It is claimed that half the people of the globe are now tea-drinkers, and the habit is growing. Twenty years ago Britain consumed annually pounds of tea per head of population; the annual consumption is now between nine and ten pounds. Britain is the premier tea-drinking nation.

The United States ranks fifth among the nations in the per capita consumption of tea. The United Kingdom drinks six times as much tea as it drinks coffee, while the United States drinks sixteen times as much coffee as it drinks tea. Australia shows a great preference for tea; Canada a slight preference. Tea imports into France have doubled in the last two years.

Hoiv to Make Good Tea

To have good tea, use fresh water and bring it quickly to a boil. Stale water is tasteless. Pour the boiling water over the dry tea leaves and let it stand not more than 1| minutes. This absorbs all the delicate oils that give the tea its flavor, dissolves out enough tannic acid to give it a little tang, and takes out about four-fifths of the caffeine contained. Longer infusion gives more tannic acid, at the expense of the volatile oils.

In central Asia, in and around Bokhara, everybody carries his own brand of tea around with him, and, after drinking his tea, eats the tea leaves, which are considered a tempting and irresistible delicacy. Sikh soldiers boil tea leaves, sugar and milk and water together until of the consistency of soup. In Thibetan monasteries tea is highly regarded because it promotes wakefulness. Tea buttered and thickened with oatmeal or barley serves the Mongolian tribesman for both meat and drink.

Tea tasting, like wine tasting, is a recognized profession. In the United States seven men gather about a revolving table laden with cups, long-handled spoons and samples of tea. They determine the exact standards for the seven grades of tea imported into the United States. Once a year also the tea buyers embark for China and Japan on their regular buying trip, to get the choice of the spring pickings.

Britain has one tea taster, Miss Margaret Irving, who every day samples 300 different teas. It is said that she can appraise the value of them within a fraction of a cent a pound. Dried tea leaves have such great absorptive powers that they quickly take up flavors of other foods, no matter what they are, when exposed to them.

The Chinese are such lovers of ginseng tea that last year they imported from the United States more than 250,000 pounds, for which they paid $8 per pound. Only the roots of the plant are used for this tea, which, as a drink, is not highly regarded in this country.

Besides sassafras tea, which is a half drink and half medicine, the United States has a local tea, Cassina, which is much relished in and around Charleston, S. C. South America has a tea called mate, or Paraguay tea, of which 5,000,000 pounds are exported from Paraguay to other countries of South America. There is no demand, however, for this drink elsewhere. All of these teas have caffeine content, except the sassafras. Alfalfa tea is an excellent drink to which no objection of any kind can be raised.

Sodas and Other Soft Drinks

Joseph Priestley invented artificial aeration of water, in 1772, and sodas were soon on sale in Geneva and London. In 1807 a Philadelphia man added fruit juice as a flavor, and that wras the beginning of the great soft-drink industry in America that now disposes of 11,000,000,000 bottles annually. It is calculated that into these bottles go 5,000,000 pounds of fruit acid, 1,000,000 gallons of flavoring extract, 250,000 tons of sugar, and 50,000 pounds of artificial coloring matter. How can one get his intestines of the right color unless he does something about it? we ask you.

Soda w’ater gushes in an unending stream out of the bosom of Mount Shasta, California, and the train stops long enough that all the passengers can have a free swig. Maybe there is a “service charge” by now, but there used not to be. At Altheide, Germany, soda water is so abundant that it is used for street sprinkling.

Carbonated water forms copper salts when it comes in contact with copper piping, and such salts are frequently found in connection with soda fountains; they are of benefit only to doctors and undertakers. Saponin, used to make foam on certain soft drinks, when introduced into the blood has the power to destroy the red blood corpuscles.

Fruit and Vegetable Juices

What the human family needs to have to keep well are fruit and vegetable juices. It is claimed that a child has never been known to have infantile paralysis if the nursing mother drank fruit juices in place of milk. Orange juice is captured sunlight; so is lemon juice; so is grapefruit juice; so is tomato juice. If you want to get well and stay well, these are the things to drink. They can be taken separately or together, in hot water or cold.

You don’t have to stop there, for the Lord has filled the world with fruit, and in season and out there are fruit juices that may be made, from grapes, currants, raspberries, blackberries, strawberries, loganberries, pineapples, peaches, pears, apricots and bananas; and that is not the half of them. In some of these instances the juice is obtained by forcing the pulp through a potato ricer or coarse sieve. How about cider, in its season? Figco, a California drink made from figs, is a wonderful health drink.

Fruit juices, like fruits, are rich in the salts of sodium and potassium and increase the alkalinity of the blood and tissue fluids. The amount of food material in these juices is very large; nearly all of them, bulk for bulk, are of a food value comparable to milk. Strained honey in hot water makes an excellent drink.

And then there are the vegetable juices, oatmeal water, sauerkraut juice, onion juice, or pot liquor of any kind. Beet juice, celery juice, spinach juice, parsley juice; these are the things to drink. Licorice water makes a nice drink; so does mint. How about chocolate or cocoa? Why kill yourself with alcoholic or caffeine drinks when you can have an almost limitless number of fruit and vegetable drinks, inexpensive and ready to your hand, which will keep you in excellent physical condition?

Another Despicable Fraud

AS THE Devil’s kingdom gathers momentum for its final plunge into oblivion, those who have given themselves over to their evil master’s control do meaner and ever meaner things, being egged on thereto by Gog and his confederates. The latest and one of the most des-picaole forms of fraud to come to light is set out in the following letter from one of Jehovah’s witnesses at Beloit, Wisconsin, addressed to Judge Rutherford:

“I am writing to give information that I believe you would wish to know. There are impostors in our territory using your name and soliciting money. They say they represent Judge Rutherford and the radio station over which your lectures are given. They ask for a contribution of one dollar and give nothing in return. They do not carry books or any literature from the Bible House. I also understand that your books are sold at the doors for a price not in accordance with instructions from the Watch Tower headquarters. How will the people know we are the true representatives? Should we show our permit and authorization card? I am requesting our workers to carry this card with them whenever they are in the service. Would appreciate a reply. Under the sharpshooter arrangement we have a splendid class of young people who are waking up to the Kingdom privileges and take part in the witness work. The book Preparation is wonderful, and in the first two days we disposed of nearly all the supply assigned to us. We assure you of our prayers and support in this thrilling work.”

We were not privileged to see the personal reply which Judge Rutherford made to the foregoing letter, but we do have from him his consent to publish the following official warning:

ANYONE soliciting money in behalf of the Society, its president or anyone connected with the Society, is doing wrong, and let all persons take notice that such persons are wholly unauthorized by the Society. Those engaged in the work of witnessing to the truth by means of the publications are authorized to do that work, but no one is authorized to go about and solicit money upon the pretext that he represents the WATCH TOWER BIBLE & TRACT SOCIETY or its president.

Kingdom Announcements by Judge Rutherford

JEHOVAH’S kingdom is the most important thing ever to come to this planet. That kingdom is now here and functioning, in the midst of its enemies, while the kingdom of Satan is falling in ruins before the eyes of all.

Judge Rutherford stands out as a spokesman for the kingdom of God. Just at present he is engaged in a series of Kingdom announcements that are of greatest importance. More than 200 radio stations are cooperating in getting these before the American radio audience, by electrical transcription.

The first of these announcements, of which there are six, was given over more than 125 stations on December 31. (See the list published on back page of our last issue.*) Since then the interest in these has increased and more stations are coming in on the arrangement.

These announcements are being made on Sundays, 28 at 10: 00 o’clock; 10 stations at 10: 30;

’Nearly every station in the United States was invited to broadcast this program, with pay. Many of tho leading stations responded that they would gladly broadcast it in the public interest but had to refuse because they feared the ‘ ‘ power ’ ’ which they were told would be used ‘ to utterly ruin ’ them. Much of this “power” comes from Vatican City, near Rome.

8 at 1: 00 and 4: 00; 7 at 12: 00 and 12: 30. Other popular hours are 9: 30, 11: 30, 6: 30 and 7 : 00. Call up your radio station and find at what time these addresses will be broadcast.

The following are the Kingdom announcements yet to be given. These are of paramount importance. Gather in your friends and neighbors and let them hear what may mean for them all the difference between life and death.

January 7 The True God

14 The Mimic God

21 Why Serve Jehovah

28 Value of Knowledge and U NDERSTANDING

February 4 Can the World Be Recovered?

After you have listened to each of these addresses, if you have been blessed and comforted and helped by them, why not telephone or write the radio station that has been instrumental in bringing you this blessing and tell them in your own words how much you appreciated it? There are plenty of people always glad to knock Judge Rutherford with the radio people; why not be one of those who will do something to help them see the good they are really accomplishing by broadcasting these Kingdom announcements?

Priests Took Back the Money They Paid to Judas

NOBODY should be surprised that the priests took back the money they paid to Judas for the betrayal of the Lord. Priests are like that. We have a good illustration of how much principle they have, in a deal that they gave the Portland Oregonian.

The Oregonian is a stickler for freedom of speech and of the press, so it says. In numerous cartoons it ridiculed the Protestant clergy for their prohibition activities; it was careful never to ridicule the Catholic clergy. It owns two radio stations, KGW and KEX.

These two stations, KGW and KEX, at one time broadcast Judge Rutherford’s lectures. Suddenly the ‘stickler for freedom of speech and of the press’ stopped the broadcasting of Judge Rutherford’s lectures from either of them. The reason advanced was that Judge Rutherford had criticized and ridiculed the clergy. It seems that it makes a great deal of difference to the Oregonian who it is that exercises his freedom of speech with regard to the clergy, and which kind of clergy is discussed.

When the broadcasting was discontinued, it was hinted to the Oregonian management that they were probably doing this at the instance of the clergy. With that fine “sense of honor” which all men have come to recognize as inherent in Big Business concerns, they protested that such is not at all the case. They were just doing this of their own accord.

And then, when Judas tried to fix it up with his guilty conscience, and asked the priests to keep their mouths shut, and when, if they had even the remotest grain of decency in their make-up, they would not have exposed him to the world, see what they did, in the following dispatch published in the Catholic Universe Bulletin, Cleveland, Ohio. See how they have shown the management of the Oregonian as parties to their infamy, and begging them to keep still about it, and yet they go ahead and publish it, so that all may know what really happened. All can now see that the management of the Oregonian betrayed their real friends, and the friends of the people, and sold out to a bunch of

hypocritical priests; then they lied about it, and tory that they could not keep this letter of Mr. Allen’s

•when, in shame, they begged the priests to keep their infamy silent, they had to witness the following dispatch openly published:

“Portland, Ore., Nov. 11. — Following protests lodged by the Rose City Sodality Conference and the Catholic Young People’s Society, stations KGW and KEX have discontinued the Judge Rutherford broadcasts. Announcement of the decision to withdraw the program from the air was made to the Catholic groups in a letter signed by Larry Allen, assistant manager of the Oregonian Radio Service. The letter follows: ‘Undoubtedly you will be interested in knowing that the Judge Rutherford transcriptions have been discontinued over both KGW and KEX. The reasons for discontinuing these broadcasts shall be kept private. If our stations have created any ill-will, we are indeed very sorry. However, you must understand that the trial and error method is our best guide in finding out what the public likes and what it dislikes.’ ”

K. P. Loop, of Oregon, writing to Paul R. Heitmeyer, manager of the Oregonian Radio Service, at Portland, said succinctly:

“Evidently the Catholics felt so good over this vic-‘private . However, they showed Mr. Allen some consideration in that they sent it a long way from home to give it publicity. Many are asking why Judge Rutherford is not being heard over KGW any more, and now we can give them the real reason. ”

Mr. Loop did not like to leave Mr. Allen feeling that he had been neglected in his ministrations, and so he said also to him:

“I really feel that down in the hearts of both you and Mr. Heitmeyer you feel ashamed of the actions you have had to take; but the pressure is too strong, and in order to hold your jobs you have had to give in, as good jobs like you have are not so easy to find these days. ’ ’

The Oregonian will now, no doubt, favor its readers with some thrilling demands for freedom of speech and of the press, backed up by powerful cartoons of Judas in the guise of a publisher, driving a bargain with a gent dressed in a black nightshirt, and decked out with a three-story crown, and giving Judas about as raw a deal as a more or less honest and more or less courageous and more or less truthful publisher ever got.

Oregonian

Duties of Conservation Camp Chaplains

THE ten Roman Catholic priests on the Pacific coast that have been made chaplains of the Citizens’ Conservation Corps forest camps in that region will not be overworked. In addition to drawing down pay from Uncle Sam for five years as first lieutenants in the regular army, all they will have to do is to say mass once a week, preach a general sermon which is supposed to be good for everything from an itching scalp to ingrowing toenails, and have charge of the leisure time of all the boys in the camp.

Bricks at $5 Each

BUSINESS being dull, and the church being $2,621.22 in the red, the rector of the Church of the Holy Comforter at Kenilworth, Illinois, got fifty bricks and bricked up the front door, stating that parishioners must use the side door until they bought the bricks across the front door at $5 per brick. This helped business and in a short while the $250 was raised. The pastor was so tickled that he is alleged to have said,

Bedfellows

“I have made it one of the finest churches in the country, and I won’t let it slip if I have to build ten brick walls.” What a wonderful training this man is getting for his future work! He will be disappointed, however, if and when he gets into the honest business of bricklaying, to find that bricklaying jobs are hard to get, and the work is hard and dirty and dangerous. And he won’t be paid $5 a brick then, either.

Gradually Coming to the Overalls Idea

THE Charlotte Observer of October 18 contains the following dispatch from Spartanburg which sets forth part of an idea we have been advocating for a long time:

“Three preachers will wear overalls when they appear in their pulpits in this section tomorrow. The Rev. J. E. McKinney and the Rev. R. P. Lamb of Chesnee and the Rev. J. J. Boone of State Line have formed a group of 50 charter members who will wear overalls ‘to church, to school, to work and at all other times except special occasions.’ Membership includes the ministers, school teachers, merchants, physicians and representatives of other walks of life. The group hopes to boost the price of cotton. ”

Nuns May Teach in “Godless” Schools

THE “pope” has denounced American public schools as godless sinks of iniquity. The attorney general of Colorado has just decided that nuns may teach in the public schools of that state and that school boards may lease Roman Catholic parochial school buildings for public school purposes.

The Bishop’s Anxiety

THE bishop of Johannesburg has issued an appeal to the people not to disturb their clergy before eleven o’clock, ostensibly so that they can have time for Bible study. Why bother them at eleven, or at all? When given an ap-portunity to learn something of what the Bible teaches, their anger knows no bounds. The Lord said, “Let them alone.”

Arranged for One Day of Peace

A YEAR ago “Ambrose”, otherwise Pope

…