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With
Entrees.
—
Claret
or
Chianti.
Temperature
of
room.
With
Roast.
—
Claret,
Burgundy
or
Chianti.
Temperature
of
room.
With
Game.—
Champagne
(cold);
Old
Vintage
Champagne,
cool.
With
Game.
—
Red
Burgundy.
Temperature
of
room.
With
Pastry.
—
Madeira,
cool.
With
Cheese.
—
Port.
Temperature
of
room.
With
Fruit.
—
Tokay,
Malaga
or
Muscat.
Temperature
of
room.
With
Coffee
—
Brandy
or
Cordials.
Temperature
of
room.
If
you
do
not
wish
to
serve
such
a
variety,
use
the
fol-
lowing,
viz.:
Either
Sherry
or
Sherry
and
Bitters,
Vermouth
or
Cock-
tails
as
an
appetizer.
Either
Rhine
Wine,
Moselle,
Sauternes,
Chablis
or
Capri
with
oysters
and
fish.
Either
Sherry,
Madeira
or
Marsala
with
Soup.
Either
Champagne,
Claret,
Burgundy,
Chianti
or
Whiskey
High
Ball
throughout
the
meals.
Either
Brandy
or
Cordials
after
dinner.
Either
Ale
or
stout
with
oysters,
fish,
cold
meats,
steaks,
chops
or
bread
and
cheese.
APPENDIX
There
is
nothing
like
good
advice
if
only people
will
take
it.
An
intelligent
comprehension
of
the
action
of
the
various
alcoholic
liquors
will
do
more
to
advance
the
cause
of
temperance
than
a
vigorous
adhesion
to
a
dogma.
Both
Wines
and
Spirits
have
undoubtedly
their
legitimate
place
in
the
sustentation
of
healthy
and
diseased
organism
and
forms
the
commonest
of
all
household
remedies
for
a
large
number
of
ailments,
therefore,
the
few
words
upon
their
dietetic
utility
will
not
have
been
out
of
place.
As
a
rule
the
vigorous
frame
and
perfect
digestion
of
a
healthy
young
or
middle-aged
person
requires
only
a
very
moderate
allowance,
but
in
failing
health
and
disease
the
uses
of
Wines
and
Spirits
are
invaluable
and
numerous.
Possibly,
however,
the
differences
in
their
effects
are
not
yet
understood,
either
by
the
public
or
even
by
the
majority
of
medical
men,
as
their
action
is
greatly
controlled
by
their
different
combinations.
If
taken
with
suitable
food
and
in
proper
quantities
absorption
is
more
gradual,
and,
being
diluted,
unquestion-
ably
aid
the
digestion
and
assimilation
of
food.
Recogniz-
ing
that
these
are
beverages
of
ordinary
life,
their
selection
must
be
carefully
made,
with
a
due
regard
to
purity
as
well
as to
the
idosyncrasies
of
the
consumer.
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