et the reader
first note what proportions of alcohol are contained in the accepted
wines, the danger of which is admitted by all, and then let him compare
those figures with the figures which follow:--

ALCOHOL IN ORDINARY WINES

Port 20 per cent. or 3-1/4}
Sherry 20 " " " 3-1/4}Fluid drachms
Champagne 10/15 " " " 1-3/4}in a wineglassful.
Hock 10 " " " 1-1/2}
Claret 9 " " " 1-1/2}

ALCOHOL IN MEAT WINES

Bendle's 20.3 per cent. or 3-1/4}
Bivo 19.2 " " " 3 }
Bovril 20.15 " " " 3-1/4}Fluid drachms
Glendenning's 20.8 " " " 3-1/3}in a wineglassful.
Lemco 17.26 " " " 2-3/4}
Vin Regno 16.05 " " " 2-1/2}
Wincarnis 19.6 " " " 3 }

ALCOHOL IN TONIC WINES

Armbrecht's Coca Wine 15.05%
Bugeaud's Wine 14.80%
Baudon's Wine 12.75%
Busart's Wine 16.85%
Christy's Kola Wine 18.85%
Hall's Wine 17.85%
Mariani's Coca Wine 16.40%
Marza Wine 17.48%
Nourry's Iodinated Wine 11.50%
Quina Laroche 16.90%
St. Raphael Quinquina Wine 16.89%
St. Raphael Tannin Wine 14.65%
Savar's Coca Wine 23.40%
Serravallo's Bark and Iron 17.26%
Vana 19.20%
Vibrona 19.30%

In order to complete our reference to this subject, the following may be
quoted from an excellent little pamphlet which is published by the
National Temperance League. The United States Government Laboratory
affords striking evidence of the large percentages of alcohol contained
in specifics which are stated to be largely used by persons who profess
to be total abstainers. Of these the following are given as examples:--

Paine's Celery Compound 21.00%
Peruna 23.00%
Brown's Blood Purifier 23.00%
Brown's Vervain Restorer 25.75%
Hostetter's Bitters 44.30%

But indeed we are far from having covered the ground in Great Britain
alone. There are many well-known preparations which consist almost
entirely of alcohol and water, together with small quantities of
flavouring matter nominally medicinal. Thus we find, for instance, the
following proportions of alcohol in--

Powell's Balsam of Aniseed 40.0%
Dill's Diabetic Mixture 35.0%
Congre