1920 Drinks by Jacques Straub

DKINKS

Therapeutic Values of Wines Centuries of experience have confirmed that wine is a marvelous product for man either in health or illness if he makes judicious use of it according to his constitution. High medical authorities and scientists throughout the world acknowledge that wine, 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 drink* ing of good wines in moderate quantity. A poet once said, "The man who drinks wine must nec- essarily have more exalted thoughts then 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 due to their stimulating operation on the 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 prop- erly fermented and aged is without question a healthful beverage to take with meals, and if those who drink ice water would use wine in- stead, they would find 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 han- dling, conditioning and serving of wines, also as to their therapeutic properties.