1902 Fancy Drinks by the Bishop and Babcock Company

ABOUT WINES.

jpENES should be stored in a cool place so that the contents will cover the cork. Always use dry glasses. Serve cocklails with oysters, sherry with soup, sauterue or white wine with fish, claret orlight red wine with meat,rich red wine with entrees, champagne before and with dessert, cognac and cordials with coffee. Serve Sherry and Maderias moderately cool or about 55 to 60 degrees. Serve Claret and Burgundy at 60 to 65 degrees, never ice it. Serve Port at 55 to 60 degrees. Serve Champagne very cold, the dry colder than brut, but never put ice or water in it. Whiskeycan be served cold,butbrandy loses its boquet or velvet if chilled.

Kil aeVEUND,CHICAGO,ST.PAlil. NEW YORK. ""