Evening journal., 1913-11-18
Mr.. Tate Meets Bonnie Burr
But Fails 10 Recognize Her
led Frnm First Parel

NCOUuuucQ fIOm flISL GdbtJs
tion is little short of the wonderful
Wilmington occupies a unique distinc.
ton in this respect. for few cities Of
treble its population can offer hotel ac
commodations 20 match that 10 be
found in the city on the Brandywine
and Christiana
was nightly pleased 10 see that the
/ Wholesale Wine Department Of the
Hotel Dupont offered case of the
popular Top Notch vhiskey to the in
dividual who detects "4he girl with the
! Pink Mask" provided the owner OF
THE EVENING JOURNALS prize OF
$500 is legally qualified TO receive the
laward of the progressive wine depart
ment.
, I decided days ago to visit the wine
cellars OF the DUPONT. Accordingly l
called TO see Mr.. Ernest S. Taite regard
ing some wines / supposedly. desired to
purchase.
Mr.. Taite conducted rue through the
quaint and delightful salesroom to the
wine cellar was surprised at the i'm
mense stock carried in that spacious,
well-lightcd section.
Smart shelvings. from floor TO ceiling,
divided into sub-sections each number
ed for its re ,ective possessions, carry
loads of liquid wealth and delight
The DUPONT Hotel wine stock is made
mp of the four hundred odd numbers
shown on the 'ine fist, as well as many
articles not enumerated thereon. The
proper care of this stock is u matter OF
considerable import nee in n iirst-class
establishment.
was shown the refrigerators, in
which hundreds of bottles of champagne
are kept at the right temperature for
immediate service. Other chambers are
given over to the immense stock of
| Rhine. AIoselle and Sauternes wine
which are featured on the DUPONT wine
list A section is devoted to vintage
champagnes-suc a spot TO Charm the
heart of the connoisseur. Other divisions
contain the bottled beers, ales, stout
J and mineral waters, all at the right
temperature for immediate consump-
ton
What an Interesting study the wine
|, business is. From all countries of Eu-
rope are supplies levied 10 add to our
conf rts and the JOY of living. France
sends champagnes, red and white Bor-
deaux wines and Bnrgundies. Germany
contributes the grands old Rhihes and
Moselles. Italy provides the favored
Chianti and Vermouth. Austria Hum
gary and Switzerland are represented on
the DUPONT wine list.
Russia contributes vodka and kum-
mel. Spain and Portugal with sher-
lries and ports of the highest stand
ard. England with its Dry Gins, Scot
land with the "makings" of the high
ball and ireland with the best stout,
lginger ale and whiskey. d.
I'm this country" Mr.. Taite remark
ed, I'VE still regard wine as luxury,
something to be INDUCED in on excep-
tional occasions"
As a matter Of health and well be-
ing, wine should be part of the daily
meal, Just az it is in all parts af
Europe, where men, women and chill
dren use 1t as we use tea, coffee, milk
or water.
An eminent English physician has
stated that the values and uses Of the
natural fruit acids contained In wines
are that they do for the palate and
stomach what soap and towels do for
the skin--that is, they stop off its
: locating. make it redder, more active
/ and ready to secrete. For these rea-
sons the use of wines with meals aids
and promotes digestion and benefits
the health generally
In some European countries, among
THE poorer classes, meat is rare
luxury. and wine takes its place in
the daily meal The food value of
wine is exemplified here, when we
know that these European working
men are strong and healthy, and in
most cases work harder and for longer
hours than the working men of other
countries.
Speaking Of the French wines, Mr..
iTaite informed me that in the
Gironde department, of which Bor-
deaux is the capitol. fully half of the
agricultural population is dependent
on the vines for a living. Wines have
been cultivated Ia the neighborhood
of Bordeaux prior to the Roman con-
quest of Gaul Pnny, the elder, men
tions the wines of the district. Cicero
has told us of the attempted suppress
sion of vine culture in the Bordeaux