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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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