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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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