If we turn from antiquity to our own times, we shall find little cause to congratulate ourselves upon any improvement. The vice has certainly diminished among the higher orders of society, but there is every reason to fear that, of late, it has made fearful strides among the lower. Thirty or forty years ago, a landlord did not conceive he had done justice to his guests unless he sent them from his table in a state of intoxication. This practice still prevails pretty generally in Ireland and in the Highlands of Scotland, but in other parts of the kingdom it is fast giving way: and it is to be hoped that the day is not far distant when greater temperance will extend to these jovial districts, and render their hospitality a little more consonant with prudence and moderation. The increase of drunkenness among the lower classes may be imputed to various causes, and chiefly to the late abandonment of part of the duty on rum and whisky. This was done with a double motive of benefiting agriculture and commerce, and of driving the “giant smuggler” from the field. The latter object it has in a great measure failed of effecting. The smuggler still plies his trade to a considerable extent, and brings his commodity to the market with nearly the same certainty of acquiring profit as ever. It would be well if the liquor vended to the poor possessed the qualities of that furnished by the contraband dealer; but, instead of this, it is usually a vile compound of every thing spurious and pestilent, and seems expressly contrived for the purpose of preying upon the vitals of the unfortunate victims who partake of it. The extent to which adulteration has been carried in all kinds of liquor, is indeed such as to interest every class of society. Wine, for instance, is often impregnated with alum and sugar of lead, the latter dangerous ingredient being resorted to by innkeepers and others, to take away the sour taste so common in bad wines. Even the colour of these liquids is frequently artificial; and the deep rich complexion so greatly admired by persons not in the secrets of the trade, is often caused, or at least heightened, by factitious additions, such as elderberries, bilberries, red-woods, &c. Alum and sugar of lead are also common in spirituous liquors; and, in many cases, oil of vitriol, turpentine, and other materials equally abominable, are to be found in combination with them. That detestable liquor called British gin, is literally compounded of these ingredients: nor are malt liquors, with their multifarious narcotic additions, less thoroughly sophisticated or less detrimental to the health. From these circumstances, two conclusions must naturally be drawn; _viz._, that inebriating agents often contain elements of disease foreign to themselves; and that all persons purchasing them should endeavour to ascertain the state of their purity, and employ no dealer whose honour and honesty are not known to be unimpeachable. Liquors, even in their