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which has become the Champagne district of the United States. The Por wings, from California and our Eastern States leave little to be desired, in comparison with the wines from the Alto Duoro. The Sherries from southern California and the interior valleys of that State closely resemble the Spanish product. The result is that the superior qualities of our many American wines are becoming more and more appreciated, while, on account of their known purity, they are preferred to the imported.

THE HEALTHFULNESS OF PURE WINES.

The fruit of the vine is one of the most perfect products of the soil. Its excellence is equally conspicuous, whether we consider its delicious flavor or the numerous uses to which it may be applied, whether as a beverage or as a tonic! The juice of the grape contains albuminous matter to nourish the brain, museles and nerves, sugar to warm the body, and organic salts for the bones and tendons. Give a chemist a bottle of pure, dry wine and have him analyze it for its properties:' he will report from 85 to 90 per cent, water, balance alcohol, fruit acids, and organic salts. The water in wine has been called "distilled sunshine," while the wine acids, such as tartonic, pectic, succinic and tannic, not only promote the flow of saliva and the gastric juices, but also aid in converting in sugar the starchy matters of food.

The fermented juice of the grape thus furnishes a blood-purifying and nourishe ing beverage, which enables man to enjoy good health and digestion. In the wine-drinking countries of Europe the people do hot suffer, as we do, from in. digestion, or dyspepsia, and other troubles due to overeating and overdrinking. The mild acids of the wine promote the normal action of the digestive organs, while the small amount of alcohol acts as a tonic to the whole system.

WINE AS FOOD AND TONIC.

While water, tea and coffee will quench the thirst, they are neither a tonie nor a food, but wine is both. And this fact should always be remembered that wine the fermentel juice of the grape-is a natural tonic and a simple; pure, non-intoxicating food.

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The advice of the Apostle Paul to "take a little wine for your stomach's sake" is à recognition of the food value and health-giving qualities of pure wine. The most eminent authorities in medicine and therapeutics give the same advice as to wines.

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Dr. J. Starke, a German scientist, in his book on "Alcohol," published in 1907, says: "From the earliest childhood to the most advanced years, there is hardly a period of life in which wine is not ordered with the best results. Only there is this difference, that in childhood alcohol is given. purely as a medicine, while in adult life it is used partly as such and partly as a dietetic agent, to be used more and more as a beverage and as a nutrient."

In his book, just issued, on "Foods and Their Adulterations," Dr. H. W, Wiley, Chief of the Bureau of Chemistry, United States Department of Agriculture, thus refers to the subject: "Food also includes those bodies of a liquid character which are classed as beverages rather than as foods. All these bodies have nutritive properties, although their chief value is condimental and social. And this leads us to consider the use of wines as one of the social features of a well-ordered meal.

THE PROPER USES OF WINES.

The large increase in the consumption of wines in this country is due to the habit of using them at our meals. Many of our people have adopted the sensible European custom of drinking light wines only at the family table.

Wines are not intended to be used to intoxicate, but to be taken with food. and in the same manner as food-that is, temperately. When a man wants a

stimulant, he does not want a light wine, and therefore he takes whiskey or some other strong drink. On the other hand, people who habitually drink wines seldom crave for spirituous liquors. This is abundantly proved by the people of the wine

drinking countries of Europe.. In France, for example, where the total consumption of wines is 34 gallons of wine a year for every man, woman and child, the per capita consumption of alcoholic liquors is only 8 gallons. In Italy the consumption of wine is 32 gallons per capita per year, while the per capita consumption of all alcoholic liquors is only one-half gallon.

THE MORE WINE, THE LESS STRONG DRINK.

The recent reports of the Department of Commerce and Labor show that the consumption of beer and light wines is increasing, while the use of ardent spirits is declining in this country. "It would seem," said an official of this, Department, "that the American people are becoming more temperate by the growing demand for beer, light wines, and mild drinks.”

The increased use of our good, pure, native wines should be encouraged as conducing to temperance. Already leading advocates of temperance are waking up to the fact that there is an almost universal desire among all people for some kind of stimulating beverage, whether it be tea, coffee or light wines. To eradícate the desire is impossible; to prohibit the use of such beverages is impracticable. Therefore temperance is best promoted by providing people with a beverage which is cheap, pleasant to the taste, and harmless unless used to excess. Such a beverage is light wine. It is the pure juice of the grape, with certain properties which act as a tonic. It is palatable and refreshing, and 'contains only from 8 to 10 per cent. of alcohol, which can be reduced by the addition of water.

In the interests of temperance, it is to be hoped that the American people will become educated to the proper use of this healthful beverage-wine-at their meals. Then wine would take the place of strong liquors, and the American people would become the most temperate people in the world. In the wine-growing countries of Europe, where people, women as well as men, drink wine like water, the use of spirituous liquors and alcoholism is little known. The temperance movement in those countries is not directed against wine, but only against ardent liquors, such as brandy and cordials. In fact, the governments of France, Italy and Spain recognize so well the fact that wine-drinking is to be encouraged that they favor wines in their laws.

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That great President, Thomas Jefferson, when an attempt was made to place a high tax on wine, wrote: "I rejoice as a moralist at the prospect of a reduvvion of duties on wine by our National Legislature. NO NATION, IS DRUNKEN WHERE WINE IS CHEAP, AND NONE SOBER WHERE DEARNESS OF WINE SUBSTITUTES ARDENT SPIRITS AS ITS COMMON BEVERAGE."

WINE AS THE NATIONAL DRINK.

There is an old and very true saying that "We are largely what we eat and drink." As with the individual, so it is with the nation. "Tell me, what is the every-day food and drink of a nation," says the historian, "and I will tell you what its character and standing are in civilization."

Thus, the most civilized people have the best foods, and they also have flie best drink, which is wine. That wine is the "best drink" for the individual and the nation may be seen by comparing it with other national drinks, such as tea, coffee and strong liquors. Compare, if you please, two such countries as China and France-one the largest consumer of tea, the other the largest consumer of wine. Who are the happy, light-hearted, thrifty people in the world, and who are the heavy, sombre and dull-witted? Do not the former live in the wine-growing countries of Europe, where every man, woman and child drinks wine freely three times a day at their meals? The millions of French and Italian peasants, with their simple meal of bread, or maccaroni and cheese, and a flagon of wine, are as happy and contented as the majority of the better fed and better dressed workmen of our own land. Why not combine the prosperity of one with the contentment of the other? Why not make wine our national beverage, and use it as it should be used-namely, at the table with our meals?

The following are the officers of the association: President, Edward R. Emerson, Washingtonville, N. Y.; First Vice-President, Percy T. Morgan, San Francisco, Cal.; Second Vice-President, F. N. Randall, Ripley, N. Y.; Treasurer, James Neel, Urbana, N. Y.; Secretary, Lee J. Vance, New York. Office, No. 245 Broadway, New York City.

BRANDSVILLE FRUIT FARM COMPANY..

BROTHERHOOD WINE COMPANY..

CALIFORNIA WINE ASSOCIATION.

CALIFORNIA WINERY..

CHARLES STERN & SONS....

COLUMBIA WINE COMPANY.

.Brandsville, Mo. Washingtonville, N. Y. San Francisco, Cal.

Sacramento, Cal.

Los Angeles, Cal. Hammondsport, N. Y.

CONSOLIDATED CALIFORNIA VINEYARD COMPANY.,San Francisco, Cal,

C. SCHILLING & CO......

FREIDELL WINERY....

FRENCH-AMERICAN WINE COMPANY..

GARRETT & CO......

GERMANIA WINE CELLARS..

G. E. RYCKMAN WINE COMPANY.

GRIMSHAW BROS....

GUNDLACH-BUNDSCHU WINE COMPANY.

H. T. DEWEY & SONS COMPANY.....
HAMMONDSPORT WINE COMPANY,

ITALIAN-SWISS COLONY.....

ITALIAN VINEYARD COMPANY.

LACHMAN & JACOBI...

LAKE VIEW WINE COMPANY.

LAKE VIEW WINE COMPANY.

LENK WINE COMPANY..

L. N. RENAULT & SONS..

L. R. M'CORN.......

LOUIS PEIRANO......

MONTICELLO WINE COMPANY.....
M. A. EISEMAN & CO..........
NAPLES VALLEY WINE CELLARS.
PLEASANT VALLEY WINE COMPANY.
RANDALL GRAPE JUICE COMPANY..
ROUALET WINE COMPANY.....

SIERRA MADRE VINTAGE COMPANY.
SOL, BEAR & CO.......

SONOMA WINE AND BRANDY COMPANY.

ST. GEORGE VINEYARD.....

TAYLOR WINERY..

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San Francisco, Cal.

Hammondsport, N. Y. .Healdsburg, Cal.

Norfolk, Va.

..Hammondsport, N. Y.

.Brocton, N. Y.
North East, Pa.

San Francisco, Cal.
Egg Harbor, N. J.
Hammondsport, N. Y.

Asti, Cal.

Los Angeles, Cal.

San Francisco, Cal.
North East, Pa.

Hammondsport, N. Y.
Toledo, O.

.Egg Harbor, N. J.
.Hammondsport, N. Y.
.New York, N. Y.
Charlottesville, Va.
Woodland, Cal.
Naples, N. Y.

Rheims, N. Y.

..Ripley, N. Y.

Hammondsport, N. Y.

Lamanda, Cal.

Wilmington, N. C.

.Brooklyn, N. Y.

Maltermoro, Cal.

.Hammondsport, N. Y.

Urbana, N. Y.

...Hammondsport, N. Y.

.Livermore, Cal.

Hammondsport, N. Y.

HOUSE FOUNDED 1893

A comparison of champagnes, especially the foreign wines, with Brotherhood Champagne, reads as follows:

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AND THAT'S THE

ONLY DIFFERENCE

Brotherhood Champagne

of the vintage of 1903, if

One of the Brotherhood Wine Co.'s Cellars, made in France would be called the Grand Vintage, for it is perfected in every requirement to bouquet, sparkle and color.

The expense of making Brotherhood Champagne is actually greater than that incurred by the French, whose cost comes in duty, freight and commissions, none of which can possibly enter into the quality of the wine. So twelve dollars are expended for sentiment rather than quality.

If you have never had Brotherhood Champagne try a case now and before you have half consumed it you will be its steadfast friend.

BROTHERHOOD WINE COMPANY

Spring and Washington Sts., New York City

EDWARD R. EMERSON, President

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