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DRINKS
host
a
chance
to
taste
the
wine
before
serving
his
guests.
Glasses
should
not
be
filled
more
than
within
one-fourth
inch
from
the
brim.
The
solid
stem
champagne
glass
is
unquestion-
ably
the
best
and
most
practical
in
the
serving
of
sparkling
wines
because
it
is
compact
and
does
not
agitate
the
wine,
as
is
the
case
with
a
hollow
stem
glass.
The
saucer
glass,
being
wide
and
shallow,
should
never
be
used, as
it
gives
the
wine
too
much
surface,
causing
the
wine
to
quickly
be-
come
warm
and
lose
its
effervescence.
The
proper
time
for
serving
Champagne
is
with
the
last
meat
course
of
the
dinner.
Being
served
cold,
the
carbonic
gas
becomes
"
caged'
and
drinking
the
same
between
two
warm
courses,
the
gas
becomes
released,
causing
one
to
belch
and
bring
small
particles
of
food
into
the
throat
and
render
the
stomach
sour.
Having
enjoyed
a
meal
of
several
courses,
the
gastric
juices
are
not
strong
enough
to
properly
take
care
of
same
and
fermentation,
creating
a
gas,
sets
in
before
digestion
is
complete.
It
is
at
this
time
that
Champagne
will
do
the
work
it
is
intended
for,
and
at
once
relieve*
you
of
that
oppressive
and
uncomfortable
feeling.
In
case
of
illness,
especially
typhoid
fever,
where
the
stomach
has
become
dormant
from
not
being
supplied
with
solid
food
for
a
long
time,
Champagne
should
be
the
first
wine
given
during
convalescence.
No
matter
in
what
small
quanti-
ties
solid
food
may
be
given,
it
will
create
a
gas
which
may
be
easily
removed
through
the use
of
Champagne,
giving
comfort
to
the
patient
until
such
time
as
the
stomach
becomes
strong
enough
to
perform
its
functions
without
outside
aid.
Since
the
year
of
1870,
the
following
crops
have been
shipped
as
vintages:
1870,
1874,
1878,
1880,
1884,
1889,
1892,
1893, 1898,
1899,
19t)0,
1904, 1906.
All
authentic
vintage
wines
have