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V
.
kirsch punch; with roast meats or poultry,
champagne; with entrees, champagne; with
game and salads, champagne, or particularly
f* JU(j
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.
ir
f i
THE END.
rSIHTED BV NEILL AND CO., LTD., BDINBDSeH
60