The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1891-10-04

each commune there were killed on the
average on September l, ten hsres total
3OO,OOO; seventeen cartridges: 612, 600 total
fourteen quails: total, $40, 900; one rail in
each commune, 10000 total as to rails.
That was all France could do as to the
furnishing OF the larder; of course, she i'm
ports game from Savoy, Germany, Norway
and England. And oh! how she, La Belle
France, can cook them!
Woodcock, 1t is said, should be cooked The
day 1t IS shot, or certainly whom fresh
Birds that feed on or near the water should
be eaten fresh. Snipe and some kinds OF
ducks, the canvas back, alone bear keeping,
the others get fshy.
Snipe should be picked by hand, on no &C
count drawn; that is a practice worthy of
an Esquimau. Nor should any condiment
be cooked with woodcock, save butter and
! pork. piece of toast under him to catch
his fragrant gravy and the delicious trail.
should alone be eaten with the snipe.
But bottle of Chambertin may be drank
to wash him down.
The plover should be roasted quickly be-
lore hot ire, nor should even a pork
jacket be applied if one wishes the delici
GUS Juices of the bird alone. This bird
should be served with water crosses
Red wine should be drunk with game.
Chanbertin, Clos de Vougeout. or a sound
Lahtte, or Latour Claret; champagne is not
the wine in the least That belongs to the
tilet; with the beef braise glass of good
golden sherry Is allowable, but not cham
payne
The deep purple, full bodied. velyetv
wines OF Cote dor, the generous vintages
as burgundy, are the thing. Indeed, they
have always been in high renown, these
wines. They are passed as presents from
one royal parsonage to another, like a "Cor-
don d Honneur;" Burg indy was the wine
OF mobiles and churchmen, who have ALWAYS
had enviable palates
and the win velonte par EXCELLENCE of the
Cote dor. Itwas
GREAT FAvoRTE WITH NAPOLEON T
To considerable body it unites a fine favor
and "suave bouquet of great fnesse and
does not become thin with age like other
Burgundies.
AS Tor the Clos de Vougeout, the charac
teristics are rich ruby color, yelyetv soft.
ness, delicate bouquet, which has q slight
suggestion of tho raspberry 1t is a stroo o
VINE, less refined in flavor than the Cham
pertln, and with suggestion of bitterness.
IL was SO much admired by certain mill
tary commander, that while marching his
regiment to the Rhine he commanded his
men to halt before the vineyard and salute
1t. they presented arms in it's honor.
chateau Lahtte, renowned for It's magni-
ncent color, exquisite sottness. delicate
flavor and fragrant bouquet recalling
almonds and violets, is one of the wines of
the Gironde, ana is supposed of late TO have
deteriorated in quality, but it is quite good
enough to command high price and the at.
tention Of the connoisseur
Chateau La Tour, a grand Medoc claret
derives its name from an existing ancient
round tower which the English assailed and
defenced by turns during the wars in
Gulnne. 1t has pronounced flavor. and a
powerful bouquet, common to all wines of
the Gironde. 1t reminds one of the odor of
almonds and of Noyan cordials.
THESE vineyards were in grand repute
five centuries ago, and it would be delight
full work to pursue the history of the vari-
Gus crus, did time permit. The Cos DIES
toumet of the famous ST. Estephe crus is
still made by the peasants treading out the
grapes "foule q pied, to the accompain
ment of pipes and fiddles, as in the DAYS of
Louis XIV.
We will mention the two premiers grands
crus of the Glronde, the growth of the
ancient vineyards of Leoville and the St.
Julian wines, distinguished by their odor
of yiolets.
Thackeray praises Chambertin in verse
more than once:
"Oui, oui, monsieur the walters an =.
swer.
''luel, oui, monsieur, desire-ti'l-i"
''Tell me good one.''
THAT 1 can, sir, the Chambertin, with
yellow seal.''
Then again, he speaks of
DIPPING HIS GREY BEARD IN THE. GAscoN
WINE
erp time catches him at it and death knocks
the crimson goblet from his lips
In countries where wine is grown thera