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MIXED DRINKS
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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
sur
face,
causing
the wine
to
quickly
become warm and
losing 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
drink
ing
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 quantities 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
a
time
that
the
stomach
will
become 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, 1900, 1904, 1906.
All
authentic vintage wines have the name and
year
of their
production marked on
cork
and label.