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DRINKS.
55
the
passage
in
Numbers,
Strabo
has
declared
that
some
of
the
grapes
in
the
Holy
Land
measured
two
feet
in
length;
and
Reland
has
not
hesitated
to
declare,
as
if
unwilling
to
be
outdone
by
Strabo,
that
some
bunches
are
of
ten
pounds
weight.
This
prefatory
matter
could
make
no
pretence
to
completeness
if
it
omitted
an
instruction
for
the
service
of
wines,
denoting
the
order
in
which
they
should
be
drank
at
the
dinner
table,
which
has
already
been
given
by
an
adept.
Whether
the
matter
is
more
admirable,
or
the
style,
it
is
difficult
to
determine.
**I
would
recommend,"
says
Francatelli,
"all
bonvivants
desirous
of
testing
and
thoroughly
enjoying
a
variety
of
delectable
wines,
without
being
incommoded
by
the
diversity
of
those
introduced
for
their
learned
degusta-
tion,
to
bear
in
mind
that
they
should
be
drunk
in
the
following
order
;
viz.,
"
When
it
happens
that
oysters
preface
the
dinner,
a
glass
of
Chablis
or
Sauterne
is
their
most
proper
accompaniment."
After
soup
of
any
kind,
genuine
old
Madeira,
East
India
Sherry,
or
Amontillado
are
recommended
as
"
welcome
stomachics."
But
you
are
to
avoid,
as
you
value
your
health,
drinking
punch
after
Turtle
soup,
especially
Roman
punch.
With
fish,
a
large
variety
of
wines,
such
as
Pouilly,
Meursault,
Montrachet,
Barsac,
and
generally
all
dry
white
wines,
is
allowed.
With
the
entrees
you
are
permitted
to
drink
any
variety
of
Bordeaux
or
Burgundy.
Second
course
and
dessert
wines
are
given
at
too
great
a
length
to
admit
of
reproduction.
About
these
a
^'question
of
the
highest
importance"
arises
as
to
which