And I have kept to the last another reason, and perhaps the strongest of any, against it. That is, the ever-present danger of learning to like wine too well, and of falling into the awful fault of drunkenness. I will add no word to this argument, for the miseries, degradation, and horrors of this kind of thing are only too well known.

A telling example.

Madame Sarah Bernhardt, who is as healthy, vigorous, and charming a woman of her age (I won’t mention what it is!) as it would be possible to find, and who has preserved in a marvellous manner her dramatic powers, attributes her condition of blithe well-being to her life-long habit of abstinence from drinking wine or alcoholic beverages of any kind. It is not that she never touches them. Not at all! The Grande Sarah can enjoy a glass of champagne or Burgundy as well as any one—better, in fact, than most, since she has never accustomed herself to their constant use. She likes milk, and if any woman wants to keep her complexion at its best she should take to this unsophisticated beverage at once and abide by it.

The habitual use only deprecated.

There is no reason whatever that we should not enjoy wine at dinner-parties. I am so afraid of being misunderstood that I must run some risk of repeating myself. It is only with the habitual daily use of wine at lunch and dinner that I am finding fault. It serves no good end. But, on occasion, let it be enjoyed like other good gifts of a kindly Providence. Because some misuse it and abuse it there is no compulsion to avoid it upon those who do neither. If every one of the moderate drinkers in England were to become teetotallers there would be just the same number of drunkards left in the land, pursuing their own courses. They would not be affected by the abstinence of others.

A mournful dinner-party.

A dinner-party without wine is rather a mournful business. I was at one once. It was several years ago, but I have never forgotten it. It was the first occasion on which I ever tasted a frightful temperance drink called “gooseberry champagne.” It is also likely to be the last! Oh, no! Do not let us have wineless dinner- parties! The very point of my argument is that if we refrain from the habit of drinking it daily our enjoyment of it on such social occasions is very greatly enhanced. But what are we to drink? I fully admit that the perfect drink has yet to be invented. Water would be good enough for most of us if we could only get it pure. But this is difficult indeed. And even if our water supply were to be immaculate we should lack faith in its perfection! Could we have our glass jugs filled at some far-off mountain rill, miles away from London smoke and its infected atmosphere, we should have to look no further for a delicious drink, pure, invigorating, and of so simple a character as leaves the flavours of food unimpaired for the palate.

A substitute.

Sweet drinks are not recommended as accompaniments to solid food. But there is no lack of good aërated waters, sparkling and most inviting of aspect, as well as pleasant to the palate for those who have not spoiled it by the constant use of wine.

Now, I wonder if any single reader of this will give up even one glass of wine daily, or keep her young sons and daughters from falling into the habit of constantly taking it at meals? I can assure the doubtful that there is nothing unusual in dispensing with it. The question asked by one’s host or hostess at a restaurant: “What wine do you like?” is often, and more especially at luncheon, answered by: “None, thanks; I like apollinaris, distilled water,” &c. The experiment of doing without wine is worth trying.