1916 Jack's Manual by J A Grohusko (4th edition)

Edouard Dubonet & Labussiere is a high-class appetizing and tonic wine, and an exceedingly good stimulant. It is made from old wine infused with bitter herbs and quinquinas. With mineral waters it makes a very refreshing drink. Absinthe is a highly aromatic liqueur of an opaline, green- ish color, and slightly bitter taste. It is distilled from bitter herbs, and is considered tonic and stomachic, although its excessive use produces a morbid, stupefying condition differ- ing from ordinary form of alcoholism. The mode of drink- ing it is by mixing with water, which is poured into it drop by drop. SHERRY There are no wines which can compare with genuine Sherry, either in generous character, delicacy of flavor or dietetic value. It represents about the highest development of quality in wine, is distinguished by freedom from acidity, sugar extractive matter, and has a high proportion of vola- tile ethers. These compound vinous eithers (to which Wine of a certain class and age owes the greater part of its flavor and bouquet) have a scarcely less important influence in advancing the quality of wine than in providing a valu- able stimulant to the vital functions in cases of cerebral and cardiac exhaustion. It relieves that condition of sleeplessness consequent upon slow and inefficient digestion, of old age. It is also beneficial in the later stages of severe febrile diseases, with great exhaustion and sleeplessness. A really good and pure Sherry has the same effect in rapidly restoring strength and regularity to the heart's action in certain forms of chronic neuroses — also in those severe neuralgic affections which so seriously affect the system. The older bottled wines and those having the greatest amount of ethers are most effective. The finest wine that can be procured for money is just that which will give the best effect with the least possible delay. It must not be for- gotten that the influence of such wine is entirely distinct from that of mere alcohol. In Spain, where its qualities are well known, it is regu- larly used by physicians as a restorative in cases of collapse after surgical operations. It should also be mentioned that it is invaluable for use as medicine (but not as a beverage) in the wasting diseases of children, particularly when they lose weight rapidly. It is conspicuously useful in such cases when the development 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 Dis- ease," that the non-saccharine or dry Sherries are not pro- ductive of gout, provided they do not cause any disturbance of the digestive functions. Dr. Anstie claims that it is only

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