Malt liquors fresh from the wood are better and more healthy than the same products bottled, because in bottling malt liquors, especially for exportation from the countries in which they are made, antiferments, in the shape of salicylic or boric acid and such, are apt to have been added, all of which slow digestion. For the same reason many of them are reinforced with alcohol, and thus contain more than their normal proportion of that spirit. So it will be seen that it is usually better, provided the Boniface keeps his pumps and environment clean, or better still draws it directly from the wood, to "rush the growler" when we want pure beer, than to purchase it bottled.

Now, as to the malt extracts, so called, of which the shops are full, and many of which are not even good porter. To make true malt extract, you rapidly evaporate an infusion of malt to the consistence of thick honey at a temperature not above 1300 F. It should contain all of the diastase in the malt. It should be sweet in taste and of acid reaction, and should mix easily with water. Some of these malts are really only glucose, and some, as stated before, not more than beers. To be right it should not contain the least alcohol. If it does, the fermentation has gone too far. If it contains glucose or alcohol, it is a food. It is of no good unless it contains only diastase, as far as aiding digestion is concerned; that is to say, its claimed merits depend on diastase, and not on glucose, alcohol, and such. Acids of the stomach destroy the diastase, and therefore it must be taken before meals, before the stimulus of the food draws out the gastric juices. Of whatever use it is, it is to aid in digestion of starches, and it can only do this when it meets with alkaline or neutral surroundings, and this is not often, for starchy indigestion always brings its acidity. As a rule, then, the malt extracts of the shops are trash, and worse than trash. It is better to buy good beer, ale, or porter.