In this country wines are made from oranges, raisins, gooseberries, currants, elderberries, and other fruits. They are usually called “home-made” or “British” wines. They contain other acids besides tartaric, hence the necessity of adding to them large quantities of sugar to cover the taste of the acid. Samples of British wines are exhibited in the Collection. DISTILLED SPIRITS. The terms “distilled” and “ardent” spirits are applied to alcoholic beverages which contain a very large per-centage of alcohol. Those most commonly used are Gin, Rum, Whisky, and Brandy. Alcoholic drinks when taken into the stomach act injuriously upon the mucous membrane, and when absorbed into the blood excite the nervous system. When taken in too large quantities, or upon an empty stomach, they lay the foundation of diseases of the stomach and surrounding organs, which often terminate in death. Their action on the nervous system, though pleasant and agreeable, and even healthful in small quantities, becomes a source of fearful disease when carried to excess. It is difficult to procure alcohol pure, and distilled spirits always contain a certain quantity of water. A spirit having a density of .920 is called “proof spirit” in this country; and when distilled spirits contain more or less alcohol than this, they are said to be “_under_” or “_above_” proof. The quantities of alcohol, water, and sugar in an imperial pint of Brandy, Rum, and Gin, are shown in the Case 39. The physical degeneracy and moral degradation attendant upon taking alcohol in excess are well known; and no language is too strong to condemn the folly and wickedness of those who thus convert one of the blessings of Providence into a curse. In Cases 38 the visitor will see samples of alcohol obtained from various sources; also a variety of flavored spirits, or “liqueurs,” from various countries, and a Japanese spirit or liqueur, distilled from rice, called “soke,” or “saki.” VOLATILE OILS. There is a large class of substances which are added to food for the purpose of giving it flavour, and which on account of the volatile oils they contain act as stimulants. These substances are known as Spices and Condiments. They also serve as the basis of a large number of sauces, which are sold ready prepared for the purpose of being added to cooked food. There is some difficulty in separating Spices from Condiments, but the former are more generally eaten with sugar, the latter with salt. In Cases 40 to 43 will be found an extensive series of Spices and Condiments from various parts of the world. FLAVORERS. There is another class of substances, which cannot be called either condiments or spices, but which are extensively employed to render the taste of food more agreeable. Among these may be noticed (see Case 44) oil of bitter almonds, vanilla, lemon, orange, and citron peel.