To illustrate this and also suggest a way of letting Mother Nature prove that I represent her correctly in this important matter, I will give an account of an actual happening.

I was lecturing in Buffalo, New York, in America, and was invited to address the members of the sumptuous Buffalo Club. I dwelt especially on Fletcherizing as a means of getting the good and the best out of food and drink, and yet for little cost, and at the close of the lecture a dozen or more of the audience asked me to demonstrate my point as above. I was happy to do this, and called for a pint of the choicest still wine, with cordial glasses. The request caused a smile among some of my hosts who were proud of being "one bottle"consumers.

When the wine came I poured out half a cordial glass as the portion I selected for myself and recommended the same prescription for the others, as a "starter." Then I breathed and sipped my delicious grape-juice, as I had learned to do from the professional wine-tasters on the Rhine, in Germany, and in the Burgundy region, in France. The others did the same, and seemed to get unusual satisfaction from both the boquet and the taste.

What happens is this: You sense the wine by means of the olfactories as you would breathe in the odour of a delicately perfumed flower. Taste is excited and becomes jealous of Smell. You give Taste a taste. Something more subtle than taste; a sort of aroma, so to speak, spreads over the head. You feel the taste of the delicacy up around the temples, and the sensation is delightful in the extreme, fading slowly away but leaving a lovely memory impression.

Then you take another sip, and the sensation is about the same, and so on for a sip or two more, when the suprem-est delicacy of the wine ceases to express itself. Two or three sips more, and the wine no longer tastes good. Carried further, in this appetite-respecting manner, there will be a desire to spit out the sips, and there is no temptation to drink them.

Professional wine-tasters are supposed never to drink wine. After tasting it they spit out the remnant from which the taste has been exhausted. Tea tasters and beer tasters and special food tasters do the same in order to preserve their keen taste discrimination.

There is just as definite Swallowing Sense and Expectorating Sense as there is Taste Sense. There is just as strong Appetite Sense for proteid, when the body is short of it, as there is thirst-demand for water for the rehydration of the body. The Senses have sense!

Returning to the Buffalo Club experiment in demonstrating Epicurean Temperance: The half-bottle of wine gave more satisfaction to the dozen or more members of the Club who participated in the experiment than any of them knew was possible.