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'l'HE '.\IIXICOLOGIS'r.
LIQJJORS TO SERVE
WITH
CER–
TAIN SPECIFIED FOODS.
Fashion, taste, and the instincts of the stomach,
suggest the follmving :
Raw oysters - Santerne , white Bu rgundies, or
hock.
Soup-She rry or Made ira.
Fish-Cla ret, Saute rne, or hock.
Roast (relves)-Burgundy or champagne, R oman
or Kirsch punch.
Second course roast (game and poultry)-Old
Champagnes, sparkling I\Ioselles, clarets, red Bur–
gundies, etc.
Entrees-Champagne.
Game and salads-Champagn e.
•
Dessert-No liquors, or perhaps some fine Hun-
garian wine, or burnt brandy \\·ith b lack coffee.
With lunch in which cheese an d r ye or othe1'
bread, or cereal or s tarch y products predominate,
the thing most used, and which most aids digestion ,
is b'eer,' ale, porte r, or stout.
Beer is not much drawn from the wood now , ex–
cept in very small bars and at country crossroads.
It
is just as good drawn from the cellar through
pipes plated inside with tin; but they must be kept