All this progress is a natural result of the actual benefits beer has bestowed on mankind, and these again follow logically and as might be expected from its constitution, containing as it does a large portion of water from which all organic impurities are eliminated, a certain quantity of nutritive malt extract and a very small percentage of pure alcohol, obtained by fermentation and entirely free from the injurious properties it acquires in distillation, together with some of the carbonic acid gas so thoroughly approved by consumers of soda water. It offers to the public a beverage at once healthy, nutritious, and mildly stimulating, and as refreshing and exhilarating as tea, coffee or cocoa. [Illustration: JOSEPH SCHLITZ BREWING COMPANY. HENRY UIHLEIN, ALFRED UIHLEIN, Sup^t. AUG. UIHLEIN, President. Secretary. MILWAUKEE. _H. GUGLER & SON. GEN^L. LITHO^S. MILWAUKEE._ FOR HISTORICAL SKETCH, SEE APPENDIX C. PAGE 180.] Those who travel know very well the injurious effect of a change of water. In no two districts are the waters alike, and we could point to many instances where removal from East to West or from North to South and the consequent change of water has resulted in disastrous effects upon individuals. Any inconvenience of this sort would be diminished or altogether avoided by means of a free use of beer. Another similar advantage of beer is mentioned by Joseph Coppinger in his work on brewing, called “The American Practical Brewer, etc.,” published in New York in 1815. After recommending new ale as a preventive and yeast as an antidote to malarial fever, he continues: “Brewing, in every country, whose soil and climate are congenial to the production of the raw materials, should be ranked among the first objects of its domestic and political economy. But a still more important consideration is the health and morals of our population, which appears to be essentially connected with the progress of the brewing trade. In proof of this assertion, I will beg leave to state a well-known fact; which is, that in proportion as the consumption of malt liquors have increased in towns, in that proportion has the health of our fellow-citizens improved, and epidemics and intermittents become less frequent. In the country it is well known that those families who make frequent use of good beer during the summer, are in general healthy, and preserve their color; whilst their less fortunate neighbors, who do not use beer at all, are devoured by fevers and intermittents. These facts will be less doubted when it is known that yeast, properly administered, has been found singularly successful in the cure of fevers.” The views thus expressed more than sixty years ago have recently received much attention and are now advocated by many eminent authorities who hold that they are confirmed by both fact and theory.