The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1891-10-04
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!

furnishing of the larder; of course she i'm
ports game from Savoy. Germany, Norwa,
and England. And, or. how she. La Bell,
France. can cook them!
Woodoock, it ia said, should be cooked
the day it 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 oanvas-baok, alone bear keeping
the Others get tishy.
Snipe should be picked by hand, on nc
account drawn; that is a practice worthy Of
an Esquimau. Nor should any condiment
be cooked with woodcock, save butter OF
pork. A pieoe of toast under him to catch
his fragrant gravy and the delicious trail
should alone DO eaton with the snipe.
But a bottle of Chambertin may be drank
to wash him down.
The plover should DO roasted quickly be-
fore a hot fire, nor should even a pork
jacket be applied if one wishes the delicious
juices of the bird alone. This bird should
be served with water crosses.
Red vino should be drunk with game.
Chambertin, Clos do Voueeout. or a sound
Latitte or Latour claret; champagne is not
the wine in the least. That belongs to the
filet; with the beef brass a glass of good
golden sherry Is allowable, but not cham
payne.
winos of Cote dor, the generous vintages
of Burgundy, are the thing. Indeed, thew
have always been in high renown, these
wines. They are passed as presents from
one royal parsonage to another, like a
Gordon d'Honneur." Burgundy was the
wine OF mobiles and churchmen, who have
always had envisbls palates.
chamberlain il a lighter kind of Volnay
and the win velonte par excellence of the
Cote DOR. 1t was a great favorite with
Napoleon 1. To considerable body it unites
. fine flavor and "suave bouquet" of great
froUoh a~l l,n. p,4A 49, Hi ~
like other Burgundies.
Az for the Clos de VouReout, the oharac-
~terlstics are a rich ruby color. vslvety soft
ness, a delicate bouquet, which has a slight
suggestion Of tho raspberry. 1t is a strong
wine, less refined in flavor than the Cham
bsrtln, and with a suggestion of bitterness.
IL was SO much admired by a certain mill
tary commander. that while marching his
egimen to tho Rhine he commanded his
men to halt before the vineyard and salute
it.. They presented arms in it's honor.
Chateau Laftts, renowned for its mag
nlhcent color, exquisite softness, delicate
flavor and fragrant bouquet, recalling
almonds and violets, is one OF the. wines OF
the tlronde, and is supposed of late to have
deterioratsd in quality, but it is quite good
enough to command a high price and the
attention of the connoisseur.
Chateau La Tour, a grand Medoc claret,
derives it's name from an existing ancient
round tower. which the English assailed
and dofsnded by turns during the wars in
duinne. IL has a pronounced flavor, and a
powerful bouquet, common to all wines of
the Gironde. IT reminds one of the odor
of almonds and of Noyan cordials.
These vineyards were in grand repute
I'VE centuries ago, and it would be- delight
ful work TO pursue the history of the various
crus did time permit. The Cos d'IIstnuroet
OF the famous st. Estephe ctus is still made
tby the peasants trsading out the grapes
"ioule a pied," to tho accompaniment of
XIV. 'n' o"'S OF Louis
We will mention tho two premiere cranda
crus OF tho dironde, the growth Of the a.
clent vineyards Of Leoville and the ~
Julian wlnes, distinguished by their odor of
~violets. -
Thaokersy praises C%hambertin in verso
more than once. "'
"Oui, oui, monsieur, the walters answer,
lusi, onl. monsieur, desire--ti'l-Y"
Tell me a good one"
"Ihat / can, sir, the Chamberlain, with
yellow zeal" ~
Then again he speaks of dipping his gray
beard in the Guscon wine ers time oatehena
him ut ii and death knocks the crimson
goblet from his lips.
IN countries where wine In grown there ia
little or no drunkennesa. 1t 10 TO be fearsd
that drunkenneag is increased by tmpura
wines. 1t IL shocking TO read of the adult
teratioEs which first-olass wines arc Sub
Jactad TO, or rather tho authorizations Which
arc called hrst-clasa wines. Wilkis Collins
mas a hlt ~ this in his N Name" where
ne makes tbs famous Capt. Waggs say:
. we were engaged at the time in making
IN = small bHck pArler in %Brompton n fine
she ~, round in the mouth, tonic |