This is a jaunt around Robin Hood's Barn to ex- plain the necessity of proper care and housing of wine. If one has not the proper place to store it at the right temperature he had best order it daily or when wanted from his dealer's cellars. Wine is truly an expensive taste to cultivate, and its deterioration under unfavor- able conditions is too well known to comment upon. In a city house, the even temperature of a brick-bound cellar is the best one can expect. Sweet wines may be kept at a temperature of sixty degrees. "A wine cellar too hot or too cold Murders wine before it*s old.'* There are various peculiarities in wine which may be detected by the true connoisseur. A few of the " stock terms " of the wine merchant may be given here by way of explanation : Green — New wine. Stalky — ^Wine affected with the astringency of the vine wood. Bouquet — A peculiar odor, not of distinct char- acter. Fruity — Commonly sweetened port. Veloute — Velvety to the tongue. Smooth or soft. FuMEAUX — ^Wines of great strength. MoNTANT — Those in which the carbonic acid gas affects the head. 175 A BACHELOR'S CUPBOARD Correct Wines for all Occasions Ferme — Durable; unlikely to change. Event — In France, dead wine. Vino Morto — In Italian, the same. FiNiR BiEN — ^Wines past probability of a change. Lasting. Pateux — A thick, clammy wine. Plat— Flat. Seve — ^Applies to flavor in tasting, as bouquet to the smell. ViN BouRRU — ^Thick, unfermented wine. CuvEE — Contents of a vat at the vintage. ViN CuiT — French ^ Vino Cotto — Italian > Boiled wine. Vino de Color — Spanish J Vino Seco — Dry w^Ine. Vino Brozno — Harsh wine. ViNS DE Liqueur — Sweet, luscious wines. Vino Passado — ^The best wine that has passed mus- ter or examination. Vinotero — A wine seller. 176 CHAPTER XVII There are many occasions upon which one does not wish to offer alcoholic drinks, out of respect to guests who do not indulge in them — or possibly because the host may him- self abstain from their use. There are many substitutes from which delicious drinks may be mixed, such as ginger ales, mineral waters of various sorts, grape juices, and con- centrated fruit syrups. One may soon become as expert in concocting palata- ble drinks from various combinations as the white-coated lad behind the soda-fountain. A quarter or a shin- ing half dollar slipped in his hand will often bring suggestions for *' parlor mixtures " that will aid the novice considerably in preparing his menu. Besides mineral waters, carbonated 177 A BACHELOR'S CUPBOARD Temperance Drinks or plain, as preferred, there are domestic and Imported ginger ales, bottled lemonades of claret, pineapple, orange, and raspberry flavors to be bought, as well as Green Ginger Cordial, Montserrat Lime Juice, and raspberry vinegars, with fruit syrup of any desired flavor. Combined with Iced tea, coffee, or cocoa, some of these fruit flavors are delicious. Root beer is a mid- summer beverage that is not only refreshing, but pos- sesses medicinal powers; and Iced ginger ale served with a cream rabbit makes a temperate combination that Is almost as toothsome as the ale-mixed variety. " Water, water everywhere, nor any drop to drink! ** GINGER Is a mild drink that Is little known; try LEMON- it. Have in a glass a teaspoonful of pow- ■^^^ dered sugar, add to It the juice of half a ✪ Lemonade

AI-modernized reading of the original text

This is a jaunt around Robin Hood's Barn to explain the necessity of proper care and housing of wine. If one has not the proper place to store it at the right temperature he had best order it daily or when wanted from his dealer's cellars. Wine is truly an expensive taste to cultivate, and its deterioration under unfavorable conditions is too well known to comment upon. In a city house, the even temperature of a brick-bound cellar is the best one can expect. Sweet wines may be kept at a temperature of sixty degrees. "A wine cellar too hot or too cold Murders wine before it's old." There are various peculiarities in wine which may be detected by the true connoisseur. A few of the " stock terms " of the wine merchant may be given here by way of explanation : Green — New wine. Stalky — Wine affected with the astringency of the vine wood. Bouquet — A peculiar odor, not of distinct character. Fruity — Commonly sweetened port. Veloute — Velvety to the tongue. Smooth or soft. Fumeaux — Wines of great strength. Montant — Those in which the carbonic acid gas affects the head. Correct Wines for all Occasions Ferme — Durable; unlikely to change. Evente — In France, dead wine. Vino Morto — In Italian, the same. Finir Bien — Wines past probability of a change. Lasting. Pateux — A thick, clammy wine. Plat — Flat. Seve — Applies to flavor in tasting, as bouquet to the smell. Vin Bourru — Thick, unfermented wine. Cuvée — Contents of a vat at the vintage. Vin Cuit — French Vino Cotto — Italian Vino de Color — Spanish Boiled wine. Vino Seco — Dry wine. Vino Bronzo — Harsh wine. Vins de Liqueur — Sweet, luscious wines. Vino Passado — The best wine that has passed muster or examination. Vinotero — A wine seller. CHAPTER XVII There are many occasions upon which one does not wish to offer alcoholic drinks, out of respect to guests who do not indulge in them — or possibly because the host may himself abstain from their use. There are many substitutes from which delicious drinks may be mixed, such as ginger ales, mineral waters of various sorts, grape juices, and concentrated fruit syrups. One may soon become as expert in concocting palatable drinks from various combinations as the white-coated lad behind the soda-fountain. A quarter or a shining half dollar slipped in his hand will often bring suggestions for *' parlor mixtures " that will aid the novice considerably in preparing his menu. Besides mineral waters, carbonated Temperance Drinks or plain, as preferred, there are domestic and Imported ginger ales, bottled lemonades of claret, pineapple, orange, and raspberry flavors to be bought, as well as Green Ginger Cordial, Montserrat Lime Juice, and raspberry vinegars, with fruit syrup of any desired flavor. Combined with Iced tea, coffee, or cocoa, some of these fruit flavors are delicious. Root beer is a midsummer beverage that is not only refreshing, but possesses medicinal powers; and Iced ginger ale served with a cream rabbit makes a temperate combination that Is almost as toothsome as the ale-mixed variety. " Water, water everywhere, nor any drop to drink! ** GINGER Is a mild drink that Is little known; try LEMON- it. Have in a glass a teaspoonful of pow- ■^^^ dered sugar, add to It the juice of half a

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Lemonade

A bachelors cupboard