202 TR.\NSACTIONS OF THE ILLINOIS 



I admit that whisky and brandy-drinkers will become intoxicated on 

 wine when they can not get distilled spirits ; but to prepare the way for 

 such drunkenness, it is necessary that they already possess the love of, and 

 the desire for distilled liquors. 



The point I here make is, that in the main, distillation is the parent 

 of drunkenness, and consequently, tliat those only who have a love for 

 these strong drinks are likely to abuse the use of wine. Stop distillation, 

 and in a single generation drunkenness would be almost unknown. But 

 how can this be done ? is the question that immediately suggests itself. 

 So long as the demand exists, a supply will surely be furnished. The 

 experience of nations, and the history of the world, show that, right or 

 wi-ong, men will indulge ni the use of stimulating drinks. They have 

 done so from the remotest times of which we have any authentic record, 

 and will probably continue to do so for many generations to come. Any 

 effort, therefore, which looks to an entire abolition of stimulants must, 

 at this day, necessarily result in failure. Restrictive legislation has been 

 tried without benefit. Moral suasion has, with few exceptions, reached 

 that class of men only w^ho need no reform. Thei"e remains, therefore, only 

 one other method that has not yet been fairly tried, namely, the substitu- 

 tion of a beverage, the use of which shall not be open to the objections 

 which are so justly urged against the use of ardent spirits. Such a sub- 

 stitute we have in the pure acid wines of our own country. As a means 

 of lessening the consumption of distilled liquors, it is my firm belief that 

 their general use would accomplish more than has heretofore been accom- 

 plished by all other means combined. If my premises are correct, 

 should we not encourage their manufacture and their wide-spread con- 

 sumption throughout the land. 



When I speak of wines, I mean the fermented juice of the grape. I 

 am no advocate of manufactured compounds, nor am I favorable to the 

 addition of sugar and water for the purpose of increasing the quantity of 

 the product. In unfavorable seasons the mus^ may, and sometimes does, 

 require an increase of the saccharine matter contained in the juice, but all 

 such additions should b? made with sole reference to imjn'oving the 

 quality of the product, and not to an increase of quantity. We may 

 boldly challenge the use of such wines with confidence that the result will 

 inure to the moral as well as physical benefit of the American people. 



Mr. Daggy presented the following j^reamble and resolution, and 

 moved their adoption by the Society, viz : 



Whereas, There is a growing tendency in this country to introduce wine as a 

 beverage, under the delusion of preserving health, or producing a temperance 

 reform by substituting it for the intoxicating drinks now in use. 



Resolved — That in the Grape for edible purposes, we find one of our choicest 

 fruits; but in the manufacture of wine as a common beverage, we recognize a dan- 

 gerous tendency to dissipation and excess. 



He said that he was not willing the paper just read should go upon 

 the records without a protest also accompanying it from himself and such 

 and sxich other members as would vote for this resolution. He wished to 



