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kirsch punch; with roast meats or poultry,

champagne; with entrees, champagne ; with

game and salads^ champagne, or particularly

rich claret or Burgundy; with dessert and

coffee, a little burnt brandy is the most

correct liquor, although any kind of cordial

is largely served. The chief principle to

be followed is that the choicer and heavier

wines should follow the lighter ones.

THE END.

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