p. 46 | WINE AND THE BIBLE.-2 by John Harvey Kellogg

Review and Herald Publishing Association · Battle Creek, Michigan · Mar 15, 1887

WINE AND THE BIBLE.—2.

By John Harvey Kellogg

BY J. H. KELLOGG, M. D.

THE BIBLE IN HARMONY WITH SCIENCE.

INSPIRATION, true science, and sound common sense always agree. Any apparent conflict arises either from a misunderstanding of the meaning of the language employed, or from an imperfect knowledge of the scientific facts supposed to necessitate a disagreement. Science says distinctly and unequivocally, All fermented drinks contain alcohol; alcohol is a poison under all circumstances and in all cases. The decision of science is sustained by that of reason; for common sense teaches that a substance with properties like those possessed by alcohol, can be nothing else than poisonous. If it is true that the Bible teaches that alcohol—in the form of wine, or otherwise—is good and harmless, then it will be made to appear that inspiration is less wise than reason and science; that man, the creature, has outstripped the Creator in knowledge.

Such a conclusion, though correctly drawn from the premises, is too absurd for belief by one who has a modicum of faith in inspiration; and its manifest falsity would seem to be sufficient to fully expose the weakness of those who make the Bible responsible for intemperance. The utter worthlessness of all arguments in favor of the use of alcoholic drinks founded on the Bible, becomes still more apparent by a careful examination of the character of the wines mentioned in the Bible, and a consideration in detail of the texts which are claimed to be favorable to the use of alcoholic liquors.

TWO KINDS OF WINE RECOGNIZED IN THE BIBLE.

It is undoubtedly true that intoxicating liquors are mentioned in the Bible; and it is equally true that a kind of liquor or wine is recognized and often mentioned which is not intoxicating. Ancient historians preserve the same distinction, making frequent reference to intoxicating wine and its effects, and also to unintoxicating wine and its wholesome properties.

Unintoxicating Wine.— The intoxicating property of wine is due to the alcohol which it contains. Wine which contains no alcohol is unintoxicating. Alcohol is produced only by fermentation. Wine which has not undergone fermentation, then, is unintoxicating, since it contains no alcohol. All that is required to preserve wine free from alcohol, and thus from intoxicating properties, is to prevent fermentation. That the ancients were acquainted with several modes of preventing fermentation, is clearly shown by reference to history. Ancient historians describe four principal methods of effecting this, which were as follows:—

1. Boiling. In order that sweet fluids should ferment, it is necessary that a certain amount of water should be present. If a portion of the water is removed, fermentation cannot take place. This is easily effected by boiling; and this method was very commonly practiced among the ancients. The fresh juice of the grape was boiled until a considerable portion of the water was evaporated. Sometimes the boiling was continued until the juice acquired the consistency of sirup. This same method is employed now in the preservation of cider, and the sweet juice of the maple-tree and the sugar-cane, which would speedily ferment and produce alcohol if left to themselves, but which can be preserved any length of time in the form of sirup or molasses.

According to Pliny and Virgil, the Romans preserved wine in this way. Pliny mentions wine which had been preserved in this manner and was perfectly sweet, and of the consistency of honey, though two centuries old. Aristotle states that “the wine of Arcadia was so thick that it was necessary to scrape it from the skin bottles in which it was contained, and to dissolve the scrapings in water.” Kitto says, “The Mishna [a collection of ancient Jewish writings held in the highest esteem by the Jews] states that the Jews were in the habit of using boiled wine.”

2. Filtration. The fermentation which develops alcohol in a sweet fluid by decomposing its sugar, is largely dependent upon the presence of albumen and certain impurities. These were carefully removed by repeated filtration, after which the purified juice was placed in bottles or casks which were carefully sealed, and buried in the earth or submerged in water, and thus kept cool and sweet.

3. Subsidence. The ingredients of fresh juice which aid in exciting fermentation, were also removed by keeping the juice sufficiently cool to prevent fermentation until they had settled to the bottom, when the clear liquid was poured off, and carefully bottled as after filtration.

4. Fumigation. Sulphur is a powerful antiseptic. The ancients were familiar with this fact, and often preserved the juice of the grape from fermentation by subjecting it to the fumes of sulphur, or by adding to it the yolk of eggs, mustard seed, or other substances containing sulphur. The same methods are now used for preserving cider.

The fresh juice of the grape, or any other sweet fruit, when treated in any of the above ways, is entirely free from any intoxicating property, and is not only harmless, but palatable and nutritious. Says Prof. M. Stuart, “Facts show that the ancients not only preserve their wine unfermented, but regarded it as of a higher flavor and finer quality than fermented wine.”

Intoxicating Wine.— As already stated, the intoxicating element of wine is alcohol, which is produced by the decomposition of sugar in the process of fermentation. Alcohol can be made from any juice which contains sugar. The ancients made intoxicating drinks from millet, dates, beans, palm juice, pears, figs, pomegranates, and other fruits besides the grape. These liquors were known to the Jews, and are frequently mentioned in the Scriptures. In Prov. 23: 31, we have a striking reference to the fermentation of wine, as follows, according to Dr. Kitto’s translation: “Look not thou upon the wine when it is turbid, when it giveth its bubble in the cup, when it moveth itself upright.”