Sparkling Hoch $21.00 Bee Hive Hoch 5.00 Moselle. Berncasteler Doktor $17.00 Zeltinger 9,00 Brauneberger 7,75 Sparkling Moselle 21.00 Italian. ChiantI $ 6.50 Port Wines. Old London Dock, 27 years in wood $25.00 Vintage 1887 30.00 "Old White" Port 12.50 Tarragona 7.50 California 4.50 Madeiras. Lord Nelson $60.00 Duke of Wellington 40.00 Old South Side 1 5.00 Woodhouse Marsala 8.00 Tokays (Hungarian). Tokayer Imperial, 1866 $30.00 Tokayer Cabinet, 1868 20.00 Tokayer Ausbruch dry 15.00 Riesling Ausbruch, American 12.00 Bee Hive 4.50 In cordials there is great variety. These after-din- ner liqueurs that warm our hearts, even to our enemies, come from many lands, and are made from various fruits of the earth. 152 A BACHELOR'S CUPBOARD What to Pay for Wines Of all liqueurs, brandy or eau de vie is the founda- tion, various ingredients coloring and flavoring it to suit the taste. Some of the additions have the merit of being great aids to the digestion, as w^ll as being pleasant to the palate. Especially is this true of creme de menthe, which is King of the Mint family. Dr. S , a young Professor of Pathology in the Harvard Medical School, has a particular fondness for this cor- dial, which several years of university life in Europe has only served to strengthen. One day, dropping into Martin's in New York for dinner, he ordered the usual liqueur after his coffee. The doctor is an absent- minded man, and was deep in a reverie when the waiter interrupted: *' Plain or f rappee, sir? " " Let me think," mused the doctor, resting his chin in his hand and gazing reflectively into space. *' Frappee means with ice, sir," volunteered the waiter kindly, thinking this silence only the result of unfamiliarity with the French language. He had it frappeed. Benedictine is equally good for digestion, and Mar- aschino is not to be despised. Do you know, by the way, that the latter is made from cherries and their pits? The secrets of the cloisters of the Trappist, Benedictine, and Carthusian monasteries would make interesting reading on the question of liqueurs, the monks possessing secrets that have been handed down for centuries. 153 A BACHELOR'S CUPBOARD What to Pay for Wines Kirchenwasser is made from the wild black cherry of the Black Forest. The seductive " Forbidden Fruit " is nothing more than grape-fruit cordial, while Curasao gains its taste from orange peel. From nearly every corner of the globe are gathered flavorings for cordials. While the formulas are unnecessary to the knowledge of the diner-out, he must be familiar with the tastes and know just which is best to follow a cer- tain sort of dinner. The question of color is an im- portant one, and it is possible even to follow the color scheme of a dinner with the various roses, violets, greens, yellows, and other shades of liqueurs. To the richness and smoothness and other engaging qualities of the cordial, cream contributes much. It should be rich and heavy, and the glass should be filled to within an eighth of an inch, then topped off with cream. Try this with eau de vie de Dantzic, creme de cacao, or even w^Ith Benedictine. It has an elusive charm that will make you Insist upon having one, per- haps even two to follow.

AI-modernized reading of the original text

Sparkling Hoch $21.00 Bee Hive Hoch 5.00 Moselle. Berncasteler Doktor $17.00 Zeltinger 9,00 Brauneberger 7,75 Sparkling Moselle 21.00 Italian. ChiantI $ 6.50 Port Wines. Old London Dock, 27 years in wood $25.00 Vintage 1887 30.00 "Old White" Port 12.50 Tarragona 7.50 California 4.50 Madeiras. Lord Nelson $60.00 Duke of Wellington 40.00 Old South Side 1 5.00 Woodhouse Marsala 8.00 Tokays (Hungarian). Tokayer Imperial, 1866 $30.00 Tokayer Cabinet, 1868 20.00 Tokayer Ausbruch dry 15.00 Riesling Ausbruch, American 12.00 Bee Hive 4.50 In cordials there is great variety. These after-dinner liqueurs that warm our hearts, even to our enemies, come from many lands, and are made from various fruits of the earth. What to Pay for Wines Of all liqueurs, brandy or eau de vie is the foundation, various ingredients coloring and flavoring it to suit the taste. Some of the additions have the merit of being great aids to the digestion, as well as being pleasant to the palate. Especially is this true of creme de menthe, which is King of the Mint family. Dr. S , a young Professor of Pathology in the Harvard Medical School, has a particular fondness for this cordial, which several years of university life in Europe has only served to strengthen. One day, dropping into Martin's in New York for dinner, he ordered the usual liqueur after his coffee. The doctor is an absentminded man, and was deep in a reverie when the waiter interrupted: *' Plain or f rappee, sir? " " Let me think," mused the doctor, resting his chin in his hand and gazing reflectively into space. *' Frappee means with ice, sir," volunteered the waiter kindly, thinking this silence only the result of unfamiliarity with the French language. He had it frappeed. Benedictine is equally good for digestion, and Maraschino is not to be despised. Do you know, by the way, that the latter is made from cherries and their pits? The secrets of the cloisters of the Trappist, Benedictine, and Carthusian monasteries would make interesting reading on the question of liqueurs, the monks possessing secrets that have been handed down for centuries. What to Pay for Wines Kirchenwasser is made from the wild black cherry of the Black Forest. The seductive " Forbidden Fruit " is nothing more than grape-fruit cordial, while Curasao gains its taste from orange peel. From nearly every corner of the globe are gathered flavorings for cordials. While the formulas are unnecessary to the knowledge of the diner-out, he must be familiar with the tastes and know just which is best to follow a certain sort of dinner. The question of color is an important one, and it is possible even to follow the color scheme of a dinner with the various roses, violets, greens, yellows, and other shades of liqueurs. To the richness and smoothness and other engaging qualities of the cordial, cream contributes much. It should be rich and heavy, and the glass should be filled to within an eighth of an inch, then topped off with cream. Try this with eau de vie de Dantzic, creme de cacao, or even with Benedictine. It has an elusive charm that will make you Insist upon having one, perhaps even two to follow.

A bachelors cupboard