of liquors to serve with certain specified foods. Fashion,, taste, and the instincts of the stomach, suggest the following: Raw oysters—Sauterne,whiteBurgundiesorIlocks. Soup—Sherry or Madeira. p'isli—Claret, Sauterne or Hock. Roast,(reives)—Burgundy or Champagne,Roman or Kirsch Punch. Second courseroast—gameand poultry—Old Cham pagnes, Sparkling Moselles, Clarets, red Burgundies, Entrees—Champagne. Game and Salads—Champagne. Dessert—Ho liquors, or perhaps some fine Hunga- rian wine, or burnt brandy with black cofiee. ' "With lunch in which cheese and rye or other bread, or cereal or starchy products predominate,the thing most used and which most aids digestion is beer, ale, porter or stout. Beer is not much drawn from the wood now,except in very small bars, and at country cross-roads. It is just as good drawn from the cellar through pipes plated inside with tin. But they must be kept scrupulously clean, and every morning three or four glasses of beer etc.