Food and feeding / by Sir Henry Thompson. With an appendix.

  • Thompson, Henry, Sir, bart., 1820-1904.
Date:
1894
Catalogue details

Licence: Public Domain Mark

Credit: Food and feeding / by Sir Henry Thompson. With an appendix. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    178/240 (page 164)
    One wine during a meal. Tobacco after eating: soup; a delicate Bhine wine, if required, after fish; a glass of good Bordeaux with the joint of mutton; the same, or champagne—dry, hut with some true vinous character in it, and not the tasteless spirit and water now enjoying an evanescent popularity as abso- lute “brut”—during the entrees; the best red wine in the cellar, Bordeaux or Burgundy, with the grouse or other roast game; and — but this ought to suffice, even for that exceptional individual who is supposed to be little if at all injured by “moderate ” potations. With the ice or dessert, a glass of full-fiavoured but matured champagne, or a liqueur, may be served; but at this point dietetic admonitions are out of place, and we have already sacrificed to luxury. But it is not to be forgotten that both temperance and digestion are favoured by the habit of avoiding much mixing of red and white, or indeed of any wines at our meals. Men have discovered for themselves that choice champagne and claret, however delightful each may prove itself in passing over the palate, often quarrel sadly when they arrive in the stomach below. Hence the somewhat modern, and certainly prudent course, which many now follow, viz., to drink either the one or the other wine throughout the dinner, and to limit himself to that only. And this makes it necessary to supply, as before intimated, the best produce of the cellar during the whole course of the dinner, instead of reserving it, as in days of yore, for consumption afterwards. The value of a cigarette at the moment a meal has been completed, consists in the fact that with the first