1934 Gordon's Cocktail & Food Recipes

COCKTAIL AND FOOD RECIPES

assurance affirm that any particular good wine is better than another. To a normally healthy person, however, there is fair certainty that some wine, taken with food and in moderation, will contribute materially to health. This is especially true of adults with increasing age; for wine acts as a mild stimulant on the diges– tive organs and is a solvent for pasty accumu– lations that are prone to clog the intestines and retard elimination. Each person may find for himself the wine for which his system has the closest affinity. Common-sense observation of his reactions will readily guide him to a state of understand– ing. Wine, music, religion, love, conscience, and even health, all defy prescription by man for his fellow; these are in truth between him– self and his Maker. And wise is the man who preserves his instinctive · contact with the Source concerning these vital matters. It is significant that we are indebted to men of the church for our best wines. Father Perigon, a Benedictine monk, discovered champagne, in 1715. The Franciscan Fathers are responsible for our own great wine in– dustry of California. The earliest records of wine almost uniformly refer to it in connection with religious ceremony. There is no substan– tial evidence that wine has contributed to the 31

.

Made with