Practically, where wine is used in cookery, it is added solely for the peculiar flavour, and _the alcohol itself is evaporated_.

To be consistent, the vast majority of teetotal drinks, and possibly even stewed fruit itself, would have to be refused on the same ground, viz., an almost infinitely small trace of alcohol.

We think it best to explain the reason we have introduced the expression, "if wine be allowed." In each case it is used for flavouring, and flavouring purposes only.

We know that with some persons a very small amount of stimulant creates a desire for more, and when this is the case the small quantity should be avoided; but in the case of the quantity being so infinitely small that it ceases to have this effect, even if not boiled away as it really is, no harm can possibly arise.

Where wine is added to soups and sauces and exposed to heat, this would be the case.