1914 Drinks by Jacques Straub

DRINKS

Therapeutic Values of Wines Centuries of experience have confirmed that wine is a marvelous product for man either m health or illness if he makes judicious use of it according to his constitution. High> medical authorities and scientists throughout the world acknowledge that wino spirits and malt liquors used as a beverage are very beneficial to health when taken in modera tion and are absolutely necessary in many cases of fever, nervous exhaustion, debility and con valescence. Old people are greatly benefited by daily drinking of good wines in moderate quantity. A poet once said, "The man who drinks wine must necessarily have more exalted thoughts than he who drinks water." Wine invigorates the mind and body,and gives life an additional charm, but temperance and moderation are virtues essential to our happi ness. The good effect of wines as a food is duo to their stimulating operation on tho nervous sys tem and muscular lining of the stomach, by which the same is excited to greater action and produces a healthy flow of the gastric juices. Wine being the pure juice of the grape properly fermented and aged is without ques tion a healthful beverage to take with meals, and if those who drink ice water would use wine instead, they would flnd their digestion better and their general health improved. How to Handle and Serve Wines Having made wine culture and distillation a lifetime study and profession, with experience in different countries, the writer takes pleasure in saying a few words regarding the proper handling, conditioning and serving of wines also as to their therapeutic properties. Champagne Beginning with Champagne, I may say that