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COCKTAIL AND FOOD RECIPES
assurance affirm that any particular good wine
is better than another. To a normally healthy
person, however, there is fair certainty that
some wine, taken with food and in moderation,
will contribute materially to health. This is
especially true of adults with increasing age;
for wine acts as a mild stimulant on the diges–
tive organs and is a solvent for pasty accumu–
lations that are prone to clog the intestines and
retard elimination.
Each person may find for himself the wine
for which his system has the closest affinity.
Common-sense observation of his reactions
will readily guide him to a state of understand–
ing. Wine, music, religion, love, conscience,
and even health, all defy prescription by man
for his fellow; these are
in
truth between him–
self and his Maker. And wise is the man who
preserves his instinctive · contact with the
Source concerning these vital matters.
It
is significant that we are indebted to men
of the church for our best wines. Father
Perigon, a Benedictine monk, discovered
champagne, in
1715.
The Franciscan Fathers
are responsible for our own great wine in–
dustry of California. The earliest records of
wine almost uniformly refer to it in connection
with religious ceremony. There is no substan–
tial evidence that wine has contributed
to
the
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