First. It is known that all the drunkenness in the world up to the sixth century--and history and even the Bible shows us that there was plenty of it, and this the above writer admits--was caused by drinking fermented wine and other fermented drinks, for the art of distillation was unknown. And almost all of the drunkenness in our country at this day results either directly from men and boys drinking wine, beer, or other fermented drinks, or from the appetite thus formed leading them on to the use of distilled liquors; for it is rarely that they commence by using such liquors. There has never been an age in the world's history when the drinking of fermented wine did not lead large numbers of those who drank it to drunkenness, and it is safe to say that in no age of the world has there ever been more drunkenness among those who drink at all than there is at this day. As to temperance: That old philosopher, Aristotle, tells us that temperance consists in the moderate use of things good and useful, and total abstinence from things injurious. Second. Fermented wine is either one of the good gifts of God, to be used as a drink to build up and supply the wants of the human body, and may be used freely as we may use milk, the unfermented juice of grapes, and water, or it is not. Let us examine this question carefully for a few moments. We all know that there are animal, vegetable, and mineral substances which act as poisons when taken into the stomach, and that to thus use them is to violate the laws of health and life and to seriously endanger health, reason, and life; and not a few are destroyed by their use. The Divine commandment in regard to all such we know is, "Thou shall not" use them if they kill or endanger life when used. We know that there are other substances which are useful and necessary to nourish and build up the body and give it strength and health. How are we to distinguish these two classes of substances? By their effects on the body we may distinguish between good and useful substances and poisons. There is a natural appetite for wholesome food, which is satisfied by the usual quantity, and the middle-aged and old do not require any more nor even as much as the young man. But for poisons, unless they are made sweet by other substances, there is no natural appetite, but it has to be cultivated by using the poison; but when the appetite is once developed no other substance in nature will satisfy the appetite for it, and the appetite demands that the quantity taken shall be steadily increased to relieve the craving and diseased symptoms which the poison has caused; and if the natural inclination to increase the quantity or frequency is followed, unrestrained by caution or conscience, the individual comes at last to be able to take a quantity with impunity which would kill more than one person not addicted to its use. We all know that this is notably true in regard to fermented wine and other alcoholic drinks, opium and tobacco.