We give next an extract from an article written by Dr. Willard Parker, which article was printed March 20th, 1879, in the _Religious Herald_, a temperance paper published at Hartford, Conn. Dr. Parker says: “We have never had a single case of an inebriate in the asylum at Binghamton, (N. Y.,) who came here from using fermented beverages, he may have begun with them and gone on to other and stronger liquors, but the mere fermented beverages did not make an inebriate of him; * * * and while men use simply fermented liquors with no more alcohol than comes from their fermentation, drunkenness is but little known.” He says also that fermentation is a process of nature which will continue to exist as long as there is sugar and starch. Fermentation is the work of omnipotence, not the work of man, it grows out of the very constitution of things and is as truly a divine process as growth itself. Professor Mulder of Amsterdam remarks in the preface to his “Chemistry of Beer,” page IV., “I dare say without exaggeration that we find united in beer all the wholesome substances that are met separately in the various carbonic acid mineral waters, in wine and in bread,” and in reference to the alcoholic property of beer he says, page 461: “Many people are prejudicially influenced by the frequent misuse of alcoholic beverages and kept from reasoning honestly and truly as to their salubrious effects in a diluted form such as we find in beer. If we consider the beneficial effects of good beer on the system we cannot help attributing a share in the result to the alcoholic element, even if it be held that alcohol has in itself no nutritive power.” The same opinion is held by Prof. Pittenkofer, the renowned and well-deserving chemist and hygienist, on the strength of numerous observations and results of minute examination. Professor Stahlschmied formerly at Berlin and at present at the royal polytechnic school at Aix-la-Chapelle, says in his work “Chemistry in reference to Fermentation,” page 255: “Up to the present time, experiments on the nourishing properties of beer have not been sufficiently numerous to furnish definite conclusions. It is not so much the small amount of organic extract that is to be considered as the ashes and phosphates which are here provided in a form easy of assimilation. In this respect beer is next to milk and furnishes an aliment that is directly bone producing.” It is well known that beer is very commonly taken by nursing women on account of its nourishing and milk-producing qualities and the fact furnishes evidence from experience to the same purport as the technical statement just quoted.