In view of the figures above given and of the fact that the lighter beers form the bulk of the malt liquor consumed in the country, we are safe in assuming an average alcoholic strength of not more than 5½ per cent. for the total product. This product we have already seen to be 9,473,361 barrels, which, on the basis just assumed, yields 521,034 barrels or 16,673,088 gallons of alcohol. Now according to statistics from the department at Washington the consumption of native spirits was in 1878 over 70,000,000 gallons containing about 37,000,000 gallons of alcohol. The cost of the native and foreign ardent spirits, wines and liquors used in one year reaches $500,000,000, and it is among the drinkers of spirits that we find most of the pauperism and crime of the country. Those who drink beer use something that as far as alcohol is concerned is more expensive than distilled liquors and yet spend less than $120,000,000, as against the $500,000,000 above mentioned. It should be noticed that while rum, gin, brandy, whisky, etc., contain over 50 per cent. of alcohol, ales never reach nine per cent., and lager beer seldom reaches six per cent. and is often below four. An examination of these tables taken in connection with the other facts mentioned should be sufficient to give a general idea of the nature and extent of the claims to be made in favor of beer as a common beverage. Others will come to light in the course of our discussion, and particularly in the chapter entitled, “What Authorities Say,” in which are embodied the conclusions of some of the most noted scientific investigators of our time. CHAPTER IX. BEER BREWING A BENEFIT TO FARMERS. Thus far we have been chiefly occupied with the sanitary and social advantages that attend the general use of beer in a community, but there is another phase of the question that is worth careful attention. Barley and hops are the foundation of beer and we propose to show in this chapter some of the benefits that attend their cultivation for brewing purposes and which are by no means confined to the cash price received from the brewer. They can be raised to good advantage when there is no such home consumption, but the real possibilities of these crops are only attained when there are breweries near at hand. How this is true will be understood after an examination of the following statistics.