The article appears to have been written with a view of inducing a more frequent use of that wholesome and invigorating beverage by adducing a host of respectable names of antiquity. But I am somewhat inclined to believe, that notwithstanding the classic lore and learned style in which the article appears, that many there are, whose adverse temper, and whom the present "march of intellect" has so far rendered callous to _authoritative_ conviction, that they still remain sceptics of the extraordinary good qualities and virtues, which the ancients believed this beverage to contain; only because they have thought fit to adhere to the common adage, that no opinion ought to be received upon men's authority, without a sufficient reason assigned for its correctness. It is with this view of the subject then, that I venture to make the few following observations. In the first place, we will briefly consider the nature and chemical properties of wines, and then their tendency and action upon the constitution. The characteristic ingredient of all wines is alcohol, the proportion and quality of which, and the state and combination in which it exists, constitute the essential properties of the numerous kinds of wines. The colour of the red wines is produced from the husk of the grape, they being used during fermentation; on the contrary, the colourless wines are those where the husk of the grape is not used during the process of fermentation. The colouring matter produced from the husks is highly astringent, consequently the red and white wines are very different in their qualities, and very different in their effect on the stomach. All wines contain more or less acid; for British wines are considered less salubrious than those of foreign, from their having an excess of malic acid, which our fruits contain. The foreign wines are reckoned superior in quality, in consequence of their containing an excess of tartaric acid, their fruit containing a greater portion of this acid than does ours. Wines during fermentation, if improperly managed, will produce _acetic acid_, which will greatly deteriorate their quality.