use is of the most stupifying and disgusting kind, yet, when under temperate management, and accompanied by sufficient exercise, they are more wholesome than either spirits or wine. They abound in nourishment, and are well adapted to the labouring man, whose food is usually not of a very nutritive character. The only regret is, that they are so much adulterated by narcotics. This renders them peculiarly improper for persons of a plethoric habit, and also prevents them from being employed in other cases where they might be useful. Persons of a spare habit of body, are those likely to derive most benefit from malt liquors. I often recommend them to delicate youths and young girls who are just shooting into maturity, and often with the best effect. Lusty, full-bodied, plethoric people, should abstain from them, at least from porter and strong ale, which are much too fattening and nutritious for persons of this description. They are also, generally speaking, injurious in indigestion and bowel complaints, owing to their tendency to produce flatulence. In such cases, they yield the palm to wine and spirits. It is to be regretted that the system of making home-brewed ale, common among the English, has made so little progress in Scotland. This excellent beverage is free from those dangerous combinations employed by the brewers, and to the labouring classes in particular, is a most nourishing and salubrious drink. I fully agree with Sir John Sinclair in thinking, that in no respect is the alteration in diet more injurious than in substituting ardent spirits for ale—the ancient drink of the common people. Though an occasional and moderate allowance of spirits will often benefit a working man, still the tendency of people to drink these fluids to excess renders even their moderate indulgence often hazardous; and hence, in one respect, the superiority possessed over them by malt liquors.