1911 Beverages de luxe

was entirely in the hands of Englishïnen wlio had settled in Spain, and for that reason, shipping vaines are expressed in pounds sterling; but conditions are changing, and the vineyard proprietors are gradnally becoming skippers of their own wines. Taking the Sherry shippers and their Capitaces as a class, ten per cent, are moderate drinkers or abstainers; ninety per cent, are good, generous drinkers ; the death rate shows ten per cent, die under seventy, ninety per cent, live to be seventy or over, and of the latter, fifteen per cent, reach the ripe old âge of ninety years. From this one can nnderstand why Sherry is named in Andalucia "la lèche de los viejos" — the milk for the aged. That Sherry is becoming more popular as a beverage here in the United States can be seen by the increase in the number of gallons imported each year, as shown by United States cus- toms statistics. This is due, in a great measure, to the fact that Amontillado bottled in Spain has been introduced to the Amer- ican consumer at the clubs, at the hôtel bars, and at the cafés in its native purity. A glass of Amontillado, with or without bitters, is beginning to appeal to the American taste as an ap- petizer. At dinner Amontillado is served with the soup, the glasses are refilled during the lish course, and frequently are only removed when the roast appears. In the kitchen, the chef, when preparing shellfish or terrapin, would be at a loss without Sherry. In fact, for the educated taste, there is no wine like Sherry, and, of ail wines, Sherry is most useful for ail purposes.