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DRINKS
the host a chance to taste the Tvine before serv
ing his guests.
Glasses should not be filled more than within
one-fourth inch from the brim.
The solid stem champagne glass is unquestion
ably the best and most practical in the serving
of sparking wines because it is compact and does
not agitato the wine, as is the case with a hollow
stem glass.
The saucer glass, being wide and shallow,
should never be used, as it gives the wine too
much surface, causing the wine to quickly be
come warm and lose its effervescence.
The proper time for serving Champagne is
with the last meat course of the dinner. Being
served cold, the carbonic gas becomes "caged"
and drinking the same between two warm
courses, the gas becomes released, causing one
to belch and bring small particles of food into
the throat and render the stomach sour.
Having enjoyed a meal of several courses, the
gastric juices are not strong enough to properly
take care of same and fermentation, creating a
gas, sets in before digestion is complete.
It is at this time that Champagne will do the
woi'k it is intended for, and at once relieve you
of that oppressive and uncomfortable feeling.
In case of illness, especially typhoid fever,
where the stomach has become dormant from
not being supplied with solid food for a long
time. Champagne should be the first wine given
during convalescence. No matter in what small
quantities solid food may bo given,it will create
a gas which may be easily removed through the
use of Champagne, giving comfort to the patient
until such time as the stomach becomes strong
enough to perform its functions without outside
aid.
Since the year of 1870, the following crops
have been shipped as vintages: 1870, 1874,1878,
1880, 1884, 1889, 1892, 1893, 1898, 1899, 190oj