The Reverend Dunlop Moore, D.D., shows most conclusively, in the Presbyterian Review for January 1882, in opposition to the statements of Dr. Samson (Divine Law as to Wine, page 199 sq.), that the early Christian fathers knew only of fermented wine in this connection; and likewise, by the testimony of the most eminent rabbis of modern times, that the Jews to- day use fermented wine for Passover purposes. The use of steeped raisins is only resorted to where pure wine (i.e., wine free from ceremonial impurity by Gentile contact) cannot be procured; but even in that case the Jews are utterly indifferent as to whether it has fermented or not. They also freely use vinegar during the Passover, although this is, of course, the product of fermentation.