German Wines, when obtained in their native purity, contain medicinal and health-promoting qualities of great value.

Foremost in medicinal respects, Mr. Verkriuzen says, we should consider the Moselle and Saar wines: they are the lightest and contain the smallest proportion of alcohol and saccharine matter, and are consequently not only the most digestible, but, from the considerable proportion of vinous and apple acid they contain, are powerful promoters of digestion; they act most beneficially upon the secreting and excreting organs, and are great purifiers of the blood; whilst their stimulating power is of the mildest character, though most decidedly perceptible, as in the coldest weather they diffuse throughout the system a comforting sense of warmth.

Dr. Franz Meurer, Eoyal Prussian Resident Physician by Government appointment at Zell on Moselle, speaks in the highest terms of the curative and health-promoting qualities of these wines, as the result of his thirty years' practical experience.

He recommends them as most valuable in cases of Rheumatism, Gout, Dropsy, Stone, Gravel, and in Scorbutic, and blood diseases generally.

In certain cases those younger and lighter wines which possess a larger proportion of vinous and apple acid are most beneficial; whereas, in other cases, fuller bodied wines of greater age and possessing a larger degree of alcohol (always natural and not added to the wine) and a less proportion of acidity, of whatever nature it may be, are most beneficial. It is a noteworthy fact that the Moselle and Saar wines, whilst containing more vinous and apple acid than other wines, not only do not sour the stomach, like the sweet wines, but actually counteract acidity of the stomach by promoting its healthy action.

In cases where Ports, Sherries, Clarets and Rhine wines produce acidity, the Moselle wines frequently counteract it from the extraordinary lightness of their character and the mild and gentle nature of their appetising power, which gently stimulates without irritating. As daily beverages no wines are more suitable. The higher class of these wines are the most recommendable in dyspeptic cases.

The principal growths are: -

Wiltinger, Zeltinger, Brauneberger, Piesporter, Josephshofer, Grunhauser, Scharzberger and Scharzhofberger, all white wines.

These may be described as strongly diuretic and mildly laxative; the highest class, containing the least amount of acidity, might be considered, perhaps, sedative, as they are wonderfully composing and comforting.

The Rhine and Palatinate wines are of a stronger and more spirituous character than the Moselle and Saar wines, and consequently are more generous, yet amongst these there are many equally light and similarly refreshing.

Excepting in the case of the lighter sorts, we should recommend greater moderation in the enjoyment of these than of the Moselle wines.

Amongst the finest wine growths are the following:

Rheingauer.

Marcobrunner, (light and very wholesome, diuretic).

Rudesheimer, (full-bodied stout wine, generous).

johannisberger cabinet, (fine, aromatic wine).

Steinberger Cabinet, (very fine, grand wine, full-bodied).

Palatinate.

Deidesheimer,(fine, full, rather sweet wine).

Forster, (soft delicate wine, delicious bouquet).

Ruppertsberger, (very fine full-bodied wine, frequently almost spicy).

To say that any of the wines just named are specially diuretic, laxative, sedative, tonic, etc., would be hardly to represent them correctly, as they all possess these qualities more or less, according to the quality, vintage, age, etc., etc., etc.

There are twenty or more distinctions of quality to be had in each growth, containing more or less alcohol, saccharine, vinous acid, fixed acid, volatile acid, tannin, etc., etc., according to the nature of the host of circumstances which have operated upon the production of the wine from the commencement to the completion of the process, and which differ with every season.

When invalids require wines for certain cases and objects, they ought, after having consulted their medical adviser as to the nature or character of the wine that suits their case, to entrust their order to a wine merchant who understands his business and who is thoroughly conversant with the nature of the different wines constituting his stock. As a sedative he will give them a fine dry clean old neutral wine, no matter whether a Deidesheimer or Forster; as a diuretic he will give them a wine containing much vinous and fruit (apple) acid: as & stomachic he will select a wine having a considerable proportion of tannin; and to the low spirited and down-cast he will give a fine wholesome dry and sparkling wine.

Amongst the Red Wines of Germany we have several excellent sorts, suitable especially for convalescents and as family wines. Assmannshauser, and especially Oberingelheimer from the Rhine, and the fine Walporzheimer wines from the valley of the Ahr, are fine stomachic wines and great blood enrichers; in anaemic and other constitutions exhausted by debility and also in persons of the phosphatic diathesis, these wines are recommended.

Of the Sparkling Wines of Germany, a pure Moselle, without muscatel and other artificial flavouring, is the most wholesome, and in cases of weak digestion I should consider such a wine decidedly preferable to Champagne. I have seen wind on the stomach, which had almost constantly troubled the sufferer for three or four weeks to an alarming degree, entirely and effectually cured (so that during three weeks subsequently no recurrence whatever of the malady was perceived) simply by the use of a bottle of fine sparkling Moselle and 1/2 lb. dry, hard, short biscuits, taken about four hours and a half after luncheon; the stomach was gently brought into action by the wine and biscuits, the wind was expelled, the whole frame became warm through, and a sense of extreme comfort ensued. By gently acting upon the stomach, and subsequently upon the bowels, liver, and kidneys, the wine no doubt removed to a great extent the causes which produced the wind, and hence the relief experienced for so long.

When fatigued, especially in hot weather, there is no better reviver than a glass of half soda-water and half still Hock or fine Moselle.