1910s Jack's manual by J A Grohusko (3rd edition)

It should also be mentioned that it is invaluable for use as medicine (but not as a beverage) in the wasting dis- eases of children, particularly when they lose weight rapidly. It is conspicuously useful in such cases when the develop- ment of tuberculosis is feared. In opposition to a very general idea, it is the opinion of Dr. Garrott, confidently confirmed by Dr. Francis E. Anstie,_ in his interesting book, "Uses of Wines in Health and Disease," that the non-saccharine or dry Sherries are not productive of gout, provided they do not cause any dis- turbance of the digestive functions. Dr. Anstie claims that it is only the saccharine of alcoholic liquors which develop gouty manifestations or evoke the tendency of latent gout. PORT WINE In the selection of the Port wine, much depends upon the weather, as the physical conditions of those who partake of it must be considered; people accustomed to open air exercise enjoy generous wines, and in warm weather, light tawny wine should be preferred. In some houses it is customary to drink a vintage Port no younger than twenty years in bottle, but there are many good wines which mature in from four to six years and ac- quire sufficient perfection to satisfy the connoisseur who is not too fastidious. If more than one quality of Port wine is required, it is better to commerce with the richer or younger wine and follow with the drier or older. Port is a valuable medicine, and old crusted Wine a rare luxury. It represents nearly all the elements of a fine wine, be- sides being most agreeable to a refined palate. An old bottled wine when judiciously used, with its fine volatile ethers, is singularly useful in restoring strength and regu- larity to the heart's action, and for certain forms of anemia it is nearly always beneficial. A full flavored potent wine of moderate age retaining much of the richness of its original flavor is for such purposes the best agent, the object being to employ only such wine as will exert the maximum of good influence upon both appetite and digestion. In case of acute hemorrhage even an excessive quan- tity of Port Wine administered at the right moment has been found to have the result of resurrection from almost certain death. LIQUEURS Benedictine is a high-class liqueur, distilled exclusively at Fecamp, Normandy. It was originally made by the Bene- dictine monks, but since the French revolution it has been manufactured by a secular company, according to the original recipe. Its medicinal properties are of an acknowledged high order. Maraschino is made from cherries griottes, grown chiefly in the south of France. It has a unique perfume and an agreeable taste.

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