Mr. Max Greger says he can speak with the utmost confidence of the medicinal properties of the different kinds of Hungarian wine, not only from many years of personal experience in the districts where they are grown, but from reports that have been forwarded to him, in hundreds of letters, by medical men who have prescribed these wines in their practice.

In prescribing Hungarian wines, it must be borne in mind that they are far richer in grape-sugar, and in consequent alcohol, than any of the French and German wines; they therefore require a year or two longer to finish fermentation, that is to say, to accomplish their maturity. It is, therefore, of the greatest importance to obtain these wines from such sources as may leave no doubt that they are, first, genuine, and, secondly, matured.

Hungarian wines, generally speaking, are full in body; and whilst most other cheap light wines will produce a feeling of coldness, a glass of good Hungarian wine will produce a sensation of warmth all over the body.

In anaemia and chlorosis, and in exhaustion from loss of blood, especially by women after childbirth, and in chronic nose-bleeding, great benefit is derived from the use of the Hungarian Red wine, Carlowitz. It is also administered with advantage in bilious disorders, sluggihs action of the liver, and hemorrhagic affections.

Ofner Auslese is prescribed with excellent effect in diarrhoea, and if the case is urgent, half an ounce of cinnamon and an ounce of cane-sugar are added to one bottle of wine, which, if well boiled together for half-an-hour and taken hot at bedtime, will produce a very agreeable soothing effect on the bowels. In Hungary, Ofner Auslese is the household remedy for diarrhoea, especially during cholera epidemics.

Amongst the White wines of Hungary Somlau should be selected as a substitute for the so-called dry sherries of Spain; and (Edenburg and Ruster Ausbruch (dry), where the tartaric acid contained in all red wines seems objectionable.

The Ruster is especially valuable in convalescence from exhausting diseases, sleeplessness and weak digestion, and in Hungary is considered a valuable sedative in neuralgia; while the (Edenburg finds especial favour with gouty persons, many of whom have been unable to touch any other kind of wine. It has distinctly diuretic properties attributed to it.

The different kinds of Hungarian sparkling wines are pleasingly exhilarating, leaving but little after-depression, even when they have been taken to excess. They, therefore, constitute a satisfactory stimulant where exhilaration rather than alcoholic stimulation is desired.

The finest Crown Tokay is an extraordinarily restorative wine, spreading warmth throughout the body to the tips of the toes and fingers, and is therefore of singular value to the old and feeble. It is, however, very rarely found of genuine quality, and when genuine is of great cost.