THE RED RIVER EXPEDITION in Canada, in 1870, is often quoted as one of the most laborious on record, 1200 troops travelling 1200 miles through a very dense wilderness, and having all their supplies to carry.  They were ninety-four days out, and none of them had liquor.  They were constantly wet through, sometimes for days together, and all the while at the severe labor of rowing, poling, tracking, and portaging, yet they were always well and cheery, and there was a total absence of crime.

IN AFRICA it is far safer to do without intoxicating drink.  Livingstone says that he lived without it for twenty years.  Stanley performed his wonderful journey without it.  Bruce said more than one hundred, years ago:  “I laid down as a positive rule of health that spirits and all fermented liquors should be regarded as poisonous.  Spring, or running water, if you can find it, is to be your only drink.”

WATERTON, the great naturalist, who travelled so much in South America, says:  “I eat moderately, and never drink wine, spirits, or any fermented liquors in any climate.  This abstemiousness has proved a faithful friend.”  He died by accident at the age of eighty-three.

MR. HUBER, who saw 2160 perish of cholera in twenty-five days in one town in Russia, says that “Persons given to drinking are swept away like flies.  In Tiflis, containing 20,000 inhabitants, every drunkard has fallen.”  Of 204 cases of cholera in the Park Hospital, New York, there were but six temperate persons, and these recovered.  In Albany, where cholera prevailed with severe mortality for several weeks, only two of the 5000 members of temperance societies became its victims.  In Montreal, where the victims of the disease were intemperate, it usually cut them off.  In Great Britain, those who have been addicted to spirituous liquors and irregular habits have been the greatest sufferers from cholera.  In some towns the drunkards are all dead.—­Bacchus.

MALT LIQUORS, under which title are included all kinds of porters and ales, produce the worst species of drunkenness.  The effects of malt liquors are more stupefying than those of ardent spirits, and less easily removed.  In a short time they render dull and sluggish the gayest disposition.—­Anatomy of Drunkenness.

GINGER-BEER.—­A man who has been a temperance-worker for forty-five years, says that there is often alcohol in ginger-beer.  He told of a case known to him of a reformed man who, after drinking some, felt strongly drawn to the bar-room, where he drank until he brought on delirium tremens.  The beer will sometimes ferment enough in a few hours to produce alcohol—­if it answers the conditions—­a sweet liquid and a ferment.

DANGER TO THE REFORMED.—­A lady who had become a drunkard through taking alcoholic drinks as medicines, at length, after many efforts, succeeded in breaking away from the power of the appetite, and for a long time she seemed to be saved.  At length she went to visit her mother, and that mother put brandy peaches on the table for tea.  They aroused the slumbering appetite, the victim fell again, became worse than ever, and died a miserable drunkard.