1933 Jack's Manual by J A Grohusko

34

JACKSMANUAL

Either champagne, claret, Burgundy, Chianti, or whisky highballs throughout the meal. Either brandy or cordials after dinner. Either ale or stout with oysters, fish, cold meats, steaks, chops, or bread and cheese.

NOTE

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 temper ance than a vigorous adhesion to a dogma. Both wines and spirits have undoubtedly their legitimate place in the sustenta- tion of healthy and diseased organisms, and form the com monest of all household remedies for a large number of ail ments. 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 under stood, either by the public or even by the majority of medical men, as their action is greatly controlled by their different combinations. If they are taken with suitable food and in proper quantities, absorption is more gradual, and, being diluted, they unques tionably 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 idiosyncrasies of the consumer.