The morning times., 1896-08-30


plating the stocking OF wine cellar will
save money by consulting an expert upon
wine. Good wine is like diamond.
You can always realize your money upon
it. Better than a diamond, it can never
be flooded upon the, market by Cecil
Rhodes OF wines, and your investment will
increase III Value. The only two draw
backs are that the bottles are perish
able, and that you drink them up. They
are harder to keep than damon
would be,
The presence OF cobwebs upon a bottle
is not a guarantee" age. Webs are
orten, dragged over bottles that are to
be brought to the table. Or, at pinch,
host who wants to put on much as
sumption OF style will set wine bottle
in a wooded arbor, where spiders are
thick and aIlow them to spin web over
the hottie in p night.
Spider webs are priced, but from an
other reason. Wine must never be
shaken up. In the cellar it lies upon
its side for years, and when brought up
to the table it should not be disturbed
1t spols good wine to shake it. When
it is taken from the shelves it is laid
flat in n basket and carried up to the
table. The master OF the house does
this. He taxes the Bottles as gently as
though they were eggs, and places them
side by side, without removing the dust
or the webs ann
a At the table the butler lifts the bottle
tenderly, dusts it off gingerly with
soft cloth, and pulls the cork. The hon
Ored guest sees that the wine is brought
up for him mistaken from it's long habita-
ton of its own notch II it is Rhine wine
or champag ne there is a certain cooling to
be done but the bottle is not washed
. No man except Henry Clews has ever
gone in the Clews wine cellar, which lies
under the city house. Mr.. Clews used only
the wooden shelving in his cellar And no
man except Mr.. Fair ever stepped into the
mysterious depths of his wine room. But
Mr.. Gould is either Iazier or more trusting
for he allows his man to visit the wine
cellar withthe winelist and m axe selections
All wine cellars havea an addendum, where
the everyday table wine Is kept, but no
one except the, master ever goes into the
big wine cellar.
CHAMPAGNES AND CLARETS.
There are some very fine wine cellars
in this country. the principal possession
being claret. A famous wine faster says
that he had calls for twenty bottles of
claret to one of any other wine. Cham
payne depends so much upon its tenn
perature for it's digestibility that careful
men will not drink it, says he, land as
for burgundy, it is lovely wine, but
so thick and heavy that one glass is all
any man can possibly drink for his din
Der"
Potter Palmer has a large wine cellar
under his house, on the Boulevard One
of his treasured wines is a Burgundy Of
1865, which is at this time worth SAB
per case. Burgundy is standby in
wines, being much used for a faster and
tonic. 1t is for the old friend and the
honored guest that the owners OF WING
cellars open Bur gundy. Mr. Palmer's
wine cellar is very low hut very deep
tits divided into many walks running along
each of which are shelves upon which lie
the bottles of wine. With it all the ow ner
drinks little
AB Englisiin,an talks great deal about
his wines, but the American likes to think
he has got them. He will take You fu: 4
walk through his cellar and open bottle for
you, once in your life. But he says little
about the cellar, and unless You happen to
have done him favor You will never know
that his wine cellar is more than little
shelf from which the butler draws
bottle of table claret for dinner