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

— Claret or Chianti. Temperature of room. — Claret, Burgundy or Chianti. Temperature

With Entrees. With Roast.

of room. With Game.— Champagne (cold); Old Vintage Champagne, cool. With Game. — Red Burgundy. Temperature of room. With Pastry. — Madeira, cool. With Cheese. — Port. Temperature of room. With Fruit. — Tokay, Malaga or Muscat. Temperature of room. With Coffee — Brandy or Cordials. Temperature of room. If you do not wish to serve such a variety, use the fol- lowing, viz.: Either Sherry or Sherry and Bitters, Vermouth or Cock- tails as an appetizer. Either Rhine Wine, Moselle, Sauternes, Chablis or Capri with oysters and fish. Either Sherry, Madeira or Marsala with Soup. Either Champagne, Claret, Burgundy, Chianti or Whiskey High Ball throughout the meals. Either Brandy or Cordials after dinner. Either Ale or stout with oysters, fish, cold meats, steaks, chops or bread and cheese. APPENDIX There is nothing like good advice if only people will take it. An intelligent comprehension of the action of the various alcoholic liquors will do more to advance the cause of temperance than a vigorous adhesion to a dogma. Both Wines and Spirits have undoubtedly their legitimate place in the sustentation of healthy and diseased organism and forms the commonest of all household remedies for a large number of ailments, therefore, the few words upon their dietetic utility will not have been out of place. As a rule the vigorous frame and perfect digestion of a healthy young or middle-aged person requires only a very moderate allowance, but in failing health and disease the uses of Wines and Spirits are invaluable and numerous. Possibly, however, the differences in their effects are not yet understood, either by the public or even by the majority of medical men, as their action is greatly controlled by their different combinations. If taken with suitable food and in proper quantities absorption is more gradual, and, being diluted, unquestion- ably aid the digestion and assimilation of food. Recogniz- ing that these are beverages of ordinary life, their selection must be carefully made, with a due regard to purity as well as to the idosyncrasies of the consumer.

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