In the present instance, the alcohol is so combined with the extractive matter of the wine, that it is probably incapable of exerting its full specific effects upon the stomach, before it becomes altered in its properties, or, in other words, _digested_; and this view of the subject may be fairly urged in explanation of the reason why the intoxicating effects of the same wine are so liable to vary, in degree, in the same individual, from the peculiar state of his digestive organs at the time of his potation. Hitherto we have only spoken of pure wine, but it is essential to state, that the stronger, wines of Spain, Portugal, and Sicily, are rendered remarkable in this country by the addition of brandy, and must consequently contain _uncombined_ alcohol, the proportion of which, however, will not necessarily bear a ratio to the quantity added, because, at the period of its admixture, a renewed fermentation is produced by the scientific vintner, which will assimilate and combine a certain portion of the foreign spirit with the wine: this manipulation, in technical language, is called _fretting-in_. The free alcohol may, according to the experiments of Fabbronni, be immediately separated by saturating the vinous fluid with _sub-carbonate_ of _potass_, while the combined portion will remain undisturbed: in ascertaining the fabrication and salubrity of a wine, this circumstance ought always to constitute a leading feature in the inquiry; and the tables of Mr. Brande would have been greatly enhanced in practical value, had the relative proportions of _uncombined_ spirit been appreciated in his experiments, since it is to this, and not to the _combined_ alcohol that the injurious effects of wine are to be attributed. ‘It is well known,’ observes Dr. Macculloch, ‘that diseases of the liver are the most common, and the most formidable of those produced by the use of _ardent_ spirits; it is equally certain that no such disorders follow the intemperate use of _pure_ wine, however long indulged in: to the concealed and unwitting consumption of spirit, therefore, as contained in the wines commonly drunk in this country, is to be attributed the excessive prevalence of those hepatic affections, which are comparatively little known to our continental neighbours.’ Thus much is certain, that their ordinary wines contain no alcohol but what is disarmed of its virulence by the prophylactic energies of combination.” No. II. _Mr. Brande’s Table of the Alcoholic strength of Liquors._ Proportion of pure Spirit per Cent. by Measure. 1. Lissa, 26·47 Ditto, 24·35 Average, 25·41 2. Raisin wine, 26·40 Ditto, 25·77 Ditto, 23·20 Average, 25·12