The New Orleans daily Democrat. [volume] (New Orleans, La.) 1877-1880, 1878-03-04
THE HOUs EsrOLD.

among tho party how so abundant and excel.
lent n meal us they were pa,taking o. eo,,ld
be furnished for the moderate prizes ~ vi u
piece. WHEN Miss Curson who was present
said che could give us good one Tor liflceh
cents d piece. aet1nl cost anh she offered 70
back het Judgment. Tho result was that siin
seated iiftenn.prlsuns 10 the following dinner.
aud after MI had expressed themselves sntls-
fled, she produced het bills!
FIFTEEN GENT piurFs.
Menu,
rurea Of pens with orpuelous.
s Olives uesry, nhuw chow
perrh " tn ilne herbs.
lass n IN Ohanb,id.
Maitre dhutal potatoes
Aaini Ut ducks with olives.
Isntia sattra.
Mapafnhi II Ii hilauajse.
HuHst ttndsrluna.
Lettuce nnl whtprs Dress salad,
Celery ffittars
nnueheps with preserves
Apples nuts. Gdam md Aodustoit cheese.
Coffee,
Tho testimony MS tt, tho sut1itieney ns we'll
a. The excellence Of the mhnl Is pf tho most
satisfactory character. and now Tor the bllls.
which we're given by tho hostess. MS follows:
Pea SOUP, cents perch, y, bass. 80. gar
nish. to POTATOES. ?. duck as' lnnttls .: ~, m
sers 4 bon heeR 70; noG,a, Al applss Al, an I,
nuts ~. celery q; olives and cheese. 10 THIS
total 4, " ~ AZ an emitted y :" - as1's
which leaves I cents for brsal have made
the prices fully as high M they should he
| have Il bed Of mushrooms In The cellar WHOM
cost mo no hing, 40 ! could borrow few WIN
clear oopscenoe IN order 70 pefleet M. ata T..
You observed also there wHs only one duck IN
the salni, 40 that there Ia something in helping
IA we'll as ia cooking b II there was 9noug1,
axs snm mania av hss, Tnn dinner '" bp nroanna
dialt Of pork and hsana Or more aelioata QUO
BY substituting tribe In mode de Cnen, hut
some pefsona have M uniouuded nrtiudin.
aaainHt tfiua. Many other dishes could bs used
M a. nhahgs for ihntanue, roghons fau'es tna'
is. fried or Rtewed kidneys. ,nni99nsi. nrple-
dumpbGs and many u.bers. but think you
will admit we had enough
OF course such dinner cannot hc given ~
such prices IN New Orleans, where tho middle
mon" IN the shape Of Tho licensed vendors Of
iinh. meats, vegetables, etc. arc protected i'kr
saorea cattle aud hedged about with the divin-
ity Ut "vestrd rights md "rSeIusise fran
nliiars." at III additional burden tu tho people
In everything they nat. except their groceries,
pf nj least ono hundred POI cent Yet II would
aatonish thuse people who not only don't 20
thor own marketing, but besidcs support
ing Tho ilonoppliHa ahote referred tp, pay
heavy tribute, incidentally. to tho Lottery
Company. aud furnish Sarah Jnnhs spending
money out Of their market allowance. We
say IL would aHtonsh all such to know how
nearly such meal can be realized ut approx
innate prices even hero. Rpnetima ago wy
gave ths ata,,M Of u much i,,oro elegant dinner.
lit which eight people weln seated. and among
them three gentlemen who arc rHputaH na
among the most fuetidous aud elegant gas
fronoRles In tho South, which. with cham.
payne and good table wines, cost inside Of
fifteen dollars and yet we were met viii the
objection that such a dinner could not bn snt
for less than $40. and ono computation made
II 500.
But. TO change tho subject. we give. our
readers worry interesting article. taken from
,anpseAangc. upon tho art Of wine-taatng
and the tnatstss'
Heftnl, tho celebrated French Rrtat. haa just
published work on. the vine, which IL. uer-
hapa. the n,ust readable as 1t certainly IL the
most sumptuoua. work vet offered to tho public
on tho pubieqt. We intend to make extracts
from tlhe varied sutieet mater from time &c to
time. Tho following II u fair speolmen Of tho
general style Of i3ottsl;
10 determine the inertia or thortoomtnea of
w"s h sas T. voav .w ar kat
raty and eureness Of taste to enable them TO
apeak, .au!horiativsy on tho LIQUID which is
are regarded ~ the beat in tho wotll. and the
namep OF tho Meimahs nre as vol known in
tue wine trade M those Of Lntnar,ipc. Balaae.
MuaHat and Victor Hugo in the world Of letters.
Anybody ean give an opinlo on tho excel
iepce or want Of IT, Of n wine but the thater
alone can pronounce with any degree Of GER
taipty on its uualitiea md real character, Per
facjon Of the aenaea must therefore BIO allied TO
tenacious aud exact memory Of the sonsationH,
and theae must BIZ brous hit into service to form
nh Intelligent aud rational opinion on tho
liquids submitted.
Three Of our HenBes combine to give tha mp
probation. |. Aigh=To nee wh thor the vino
Ii limpd: whether tH color Ia brilliant and we'll
net of. and has rurplah or amber or golden
ahadaa. aud whether Hpma aliEht muddna 8
may not indie te that there In some insolublo
matter in suspension which may bring on II
state of ferment ton which would lessen it's
value, y. Sme@By II the bouquet or perfume
which oharao ,etiSes tho winee Of different 70
gions and vineyards Ia Neutrality-suspicious. This
bouquet IA more or laps inteuee and more or less
peraatent according 70 tho degree Of .tempera-
Inre Of the LIQUID. aud liza ago and deliraey. ,.
Taste--ThiH is the, supreme Judge. the most
stt,t, avtN ~ tlt IN. al fhn II
battle tho tongue, which Ia tho special sent Of
taste but It must be put IN motion by tho latter
roof q the mouth. where tho ,naaal cavities
contribute greatly by nnalyzpE the perfume.
The ensemble q these successive, a. sensations
ishes tho spectator most IL to see faster. after
having rolled the LIQUID under his tongue, spit
u out on tho ground. 1t 10 evident that the
The bouquet. the last cateas Of the liquid on its
Eenders. But neither the stomach nor The
brain could stand tho continual repetl-
,on Of o sIeh la, xs Ter and tho adx
TWAS necessary to make stann, and employ
the above method. Those only who arc either
wne "sn Or Wnsn w aoy s9 u ho hsnS
says Brillat Savarin. we have IN agreeable but
not . perfect sensation: It l., ony when y y
can Do really tasted and appreciated, and tho
gourmet must be allowed II lew moments before
he can say: 1t is good, pnssnble or badl Tho
deuce, 1t is Chambertin2 Oh. my goodness! it is
only SurepesN"
we see. there ore. that true amateurs have
good reasons for slipping their wine. for nj
every sip they enjoy hat sum of felicity which
they would have Ielt If they emptied their glass
at a draught Those who swallow without !ast-
Ing and without slipping tho precious liquid are
tho unworthy ones. and they really insult, and
that in u way not easily forgotten. their host
who Is often the nroprtctdre OF u grand 0-n
Theophile Gautier was not considered an OK
perienced gourmet but rs an artist and color
Of good wine ref Actcd In liz crystal corola.
He took pleasure ID inhhling the flavor. and
derived the greatest salisfnc ion In slowly sip
which he was invited with ono Of his friends.
and where everything was OF the most select.
the latter drank up his l.nIltte and his Chateau
Margaux without giving himself time to appre-
oiate the taste or flavor. My poor friend, you
throw that as II down sewer" remarked Gau-
tier sadly