36. Champaign (still), 13·80 Ditto (sparkling), 12·80 Ditto (red), 12·56 Ditto (ditto), 11·30 Average, 12·61 37. Red Hermitage, 12·32 38. Vin de Grave, 13·94 Ditto, 12·80 Average, 13·37 39. Frontignac, 12·79 40. Cote Rotie, 12·32 41. Gooseberry wine, 11·84 42. Orange wine,—average of six samples made by a London Manufacturer, 11·26 43. Tokay, 9·88 44. Elder Wine, 9·87 45. Cider, highest average, 9·87 Ditto, lowest average, 5·21 46. Perry, average of four samples, 7·26 47. Mead, 7·32 48. Ale (Burton), 8·88 Ditto (Edinburgh), 6·20 Ditto (Dorchester), 5·56 Average, 6·87 49. Brown Stout, 6·80 50. London Porter, average, 4·20 51. London Small Beer, average, 1·28 52. Brandy, 53·39 53. Rum, 53·68 54. Gin, 51·60 55. Scotch Whisky, 54·32 56. Irish ditto, 53·90 FOOTNOTES [1] In making this observation, I have only in view the countries north of the equator; for as we proceed to the south of that line, the vice increases precisely in the same manner as in the opposite direction. To use the words of Montesquieu; “Go from the equator to our pole, and you will find drunkenness increasing together with the degree of latitude. Go from the same equator to the opposite pole, and you will find drunkenness travelling south, as on this side it travels towards the north.” [2] Good’s Study of Medicine, vol. i., p. 113; Second Edition. [3] The quantity of wine raised in France alone is almost incredible. The vineyards in that country are said to occupy five millions of acres, or a twenty-sixth part of the whole territory. Paris alone consumes more than three times the quantity of wine consumed in the British Isles. It is true that much of the wine drunk in the French capital is of a weak quality, being used as a substitute for small beer. But after every allowance is made, enough remains to show clearly, if other proofs were wanting, how much the use of wine here is restricted by our exorbitant duties. It would be well for the morals of this country if the people abandoned the use of ardent spirits, and were enabled to resort to such wines as the French are in the habit of drinking. [4] See Accum’s Treatise on the adulteration of Food; Child on Brewing Porter; and Shannon on Brewing and Distillation. [5] See Appendix.