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Edouard
Dubonet
&
Labussiere
is
a
high-class
appetizing
and
tonic
wine,
and
an
exceedingly
good
stimulant.
It
is
made
from
old
wine
infused
with
bitter
herbs
and
quinquinas.
With
mineral
waters
it
makes
a
very
refreshing
drink.
Absinthe
is
a
highly
aromatic
liqueur
of
an
opaline,
green-
ish
color,
and
slightly
bitter
taste.
It
is
distilled
from
bitter
herbs,
and
is
considered
tonic
and
stomachic,
although
its
excessive
use
produces
a
morbid,
stupefying
condition
differ-
ing
from
ordinary
form
of
alcoholism.
The
mode
of
drink-
ing
it
is
by
mixing
with
water,
which
is
poured
into
it
drop
by
drop.
SHERRY
There
are
no
wines
which
can
compare
with
genuine
Sherry,
either
in
generous
character,
delicacy
of
flavor
or
dietetic
value.
It
represents
about
the
highest
development
of
quality
in
wine,
is
distinguished
by
freedom
from
acidity,
sugar
extractive
matter,
and
has
a
high
proportion
of
vola-
tile
ethers.
These
compound
vinous
eithers
(to
which
Wine
of
a
certain
class
and
age
owes
the
greater
part
of
its
flavor
and
bouquet)
have
a
scarcely
less
important
influence
in
advancing
the
quality
of
wine
than
in
providing
a
valu-
able
stimulant
to
the
vital
functions
in
cases
of
cerebral
and
cardiac
exhaustion.
It
relieves
that
condition
of
sleeplessness
consequent
upon
slow
and
inefficient
digestion,
of
old
age.
It
is
also
beneficial
in
the
later
stages
of
severe
febrile
diseases,
with
great
exhaustion
and
sleeplessness.
A
really
good
and
pure
Sherry
has
the
same
effect in
rapidly
restoring
strength
and
regularity
to
the
heart's
action
in
certain
forms
of
chronic
neuroses
—
also
in
those
severe
neuralgic
affections
which
so
seriously
affect
the
system.
The
older
bottled
wines
and
those
having
the
greatest
amount
of
ethers
are
most
effective.
The
finest
wine
that
can be
procured
for
money
is
just
that
which
will
give
the
best
effect
with
the
least
possible
delay.
It
must
not
be
for-
gotten
that
the
influence
of
such
wine
is
entirely
distinct
from
that
of
mere
alcohol.
In
Spain,
where
its
qualities
are
well
known,
it
is
regu-
larly
used
by
physicians
as
a
restorative
in
cases
of
collapse
after
surgical
operations.
It
should
also
be
mentioned
that
it
is
invaluable
for
use
as
medicine
(but
not
as
a
beverage)
in
the
wasting
diseases
of
children,
particularly
when
they
lose
weight
rapidly.
It
is
conspicuously
useful
in
such
cases
when
the
development
of
tuberculosis
is
feared.
In opposition
to
a
very
general
idea,
it
is
the
opinion
of
Dr.
Garrott,
confidently
confirmed
by
Dr.
Francis
E.
Anstie,
in
his
interesting
book,
"Uses
of
Wines
in
Health
and
Dis-
ease,"
that
the
non-saccharine
or
dry
Sherries
are
not
pro-
ductive
of gout,
provided
they
do
not
cause
any
disturbance
of
the
digestive
functions.
Dr.
Anstie
claims
that
it
is
only
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