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214
Index
Slings
Smashes
Sours
(For each of above see Miscellaneous Drinks Index)
Avoid LongToasts
BanquetToasting
Dinner Toasting
Guests Should Respond
Hostor HostessToasting
Impron^tu Toasts
Lifting Glassin Toasting
Long Toasts(Avoid)
Memorizing Toasts
Toasts
Responding to Toasts
ShortToasts Best
Sitting Toasts
)I75
Standing Toasts
(
175 Toasts—WhatTheyImply]
Toasts—Suggested List
175 to end
When to Toast
175
Toddies
(See Miscellaneous Drinks Index)
White Winesand Miscellaneous Facts
Alcohol by Volume
Explained
138
Alcohol by Weight Ex
plained
138
Alcoholic ContentTable.... 139
Aperitifs or Appetizers(Dif
fering Ideas)
134
Colors of"White Wine".... 135
Cordials(Value of)
138
Dry White Wines and Food 134
Dry Wines(Why So Called) 136
Etiquette of Pouring
137
Foods Suitable With 134-5
Foods to Avoid With 134
"Fortified" Wines
137
Light White Wines
135
Nutritive Value of Wines... 137
Nutritive Value of Liquors.
"Overproof"—What it
Means
Principal Sparkling Wines.
"Proof"—WhatIt Means..
Pouring Wines—^Etiquette.
"Reinforced" Wines
Rules of Wine Usage
Sparkling—Why^Called.
Specific Gravity of Spirits..
Sweet Wines—Why So
Called
Sweet White Wines With
Desserts
Temperatures for
White Wines—Must not
Usurp Place ofRed Wines
Why Called Dry,Sweet,etc
138
140
136
140
137
140
137
136
140
136
135
135
134
136
Wine Making Recipes
^pui Wine..... 162 Flavoring Wines
163
Grape(How Made)
159
Blackberry(How Made)..
Cherry(How Made)
160
162
R
Dandelion(How Made)...
Elderberry(How Made)..
161
160
aisin(How Made) 161
Rhubarb(How Made) 162
General Observations
Mcohol(Historic Facts).... 171 Bible on Alcohol
Ale(ForAppetiteandElimi
nation)
172
Anemia
173
Beer (For Appetite and
Elimination)
172
Blood Building
Colds(Hot Drinks For)...
Defense of Temperance...
Fatigue
Fevers(Cold Drinks For).
171
173
172
172
173
173