1913 Straub's Manual of Mixed Drinks by Jacques Straub

_

OF MIXED DRINKS

141

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.