Now, we should not in the least object to any well-devised and practical legislation that would do away with drunkenness entirely, if that were possible, which it unfortunately is not; nor will it ever be the case so long as the human race exists upon earth. The question, then, arises, What would be _practical_ legislation in the matter? This, in turn, involves an inquiry into the latent causes of the great commotion raised within this generation on the subject. It will be fresh in the memory of reading people in the United States that some two years ago one of our ablest metropolitan journals employed an agent to purchase samples of every possibly adulterable commodity from the most reputable venders in that city, drugs of the same description from the most respectable apothecaries—in short, specimens of everything on sale that was capable of deterioration by admixture of foreign substances; and that, on handing them over to a competent chemist for analysis, there was not a single instance of an article so purchased and tested that was not found adulterated to the last extent. All, without exception, whether articles of food, drink, medicine, or products of the arts and manufactures, were debased and corrupted—always, of course, with an inferior and cheaper, frequently with an absolutely injurious, and in some instances with a poisonous, admixture. The exposure occupied the columns of the paper referred to for some two weeks, and was then discontinued; not, however, without leaving food for reflection in the minds of the thoughtful. Now, when we consider the still greater temptation, the patent feasibility, and the larger gains resulting from adulteration of the various liquors, owing to the many hands through which they must and do pass before reaching their consumers, and the almost total impossibility, as things are, of detection, we shall have strong reason _à priori_ to believe that such adulteration takes place. But we have before us at this moment a book of some two hundred pages, entitled the _Bar-keeper’s Manual_, in which the facts are laid down, the method explained, the ingredients unblushingly named, the manipulations described, and a clear reason thus afforded why the use of liquors _nowadays_ is so ruinous to health, so productive of hitherto comparatively unknown forms of disease, and has become in this century especially such a crying abomination. In this book (which forcibly recalls to our mind an advertisement for “a man in a liquor store” that we once saw, and which wound up by stating that no one need apply who did not understand “doctoring” liquors) recipes are given for making from common whiskey any kind of gin, brandy, rum, arrack, kirschwasser, absinthe, etc., as well as any other desired brand of whiskey; together with full directions for mixing, diluting, coloring, adding strength, bead, and fruitiness, as well as for flavoring them each up to the required mark. When we find among the