22 



ment, the total of cereal consumption in- 

 volved in the use of beer is a fraction of 

 one per cent, of the grain production of this 

 country! To be sure, a certain amount of 

 sugar may be used in the manufacture of 

 beer, but as this, together with the barley 

 used, enters definitely into its composition. 

 it must be clearly evident that it has a 

 food value to this extent ; therefore, tho 

 it may be consumed as a beverage, what- 

 ever food elements it carries will be as- 

 similated by the organism, and not "wasted" 

 as claimed. 3 I firmly believe in temperance. 

 Never was it more essential than now. 

 when clear thinking is so necessary for the 

 welfare of the nation, but let us be fair and 

 honest in our attitude toward every problem, 

 and remember that there are many good 

 people who have the right to take a certain 

 proportion of their barley and sugar in solu- 

 tion if they wish to. As for whiskey and 

 spirituous liquors, there is no doubt in my 

 mind as to the desirability of prohibiting 

 their sale and use, at least during the war. 

 Even this, however, should be carefully in- 

 vestigated before final action is taken. 



There are many other questions that 

 should engage the attention of this Depart- 

 ment of Research and Conservation. Thus. 



'• Statement by Kennedy Jones, Director of 

 Food Economy in England, May 17, 1917: ''If 

 it be found advisable to stop beer altogether — 

 upon which point there is a considerable dif- 

 ference of opinion — it would be simple common 

 sense to allow the workers time to adapt them- 

 selves to the change gradually, by a gradual 

 reduction of the supply rather than by checking 

 or stopping the brewing of beer at once. Also 

 it is well to bear in mind that if the worker 

 is not deriving part of his energy, as has been 

 his habit, from beer, he^ may require more 

 bread, so that practically 'no actual saving of 

 bread could be effected." 



