30 MEALS MEDICINAL. 
the next thirty miles, while Bob, and Sam Weller sang duets in 
the dickey.” 
Of Champagne, the best varieties are obtained from Rheims 
and Kpernay in France. It should be a natural wine, con- 
taining from nine to twelve per cent of alcohol; but what is 
now drunk in England as Champagne is mostly a brandied 
wine. The amount of sugar in this wine varies from nil up 
to 14 per cent. Most of the Champagnes now in vogue, even 
those which are high-priced, are fortified up to 12 per cent 
of absolute alcohol, and are unworthy of choice, or salutary 
drinking. 
Marsala is a Sicilian wine, and sweeter than Sherry, whilst 
containing less of the volatile ethers which characterize the latter. 
Claret, probably named from clairet, a thin vin ordinaire, is 
produced in Medoc, of which district the seaport is Bordeaux. 
It is a pure, natural wine containing from 8 to 13 per cent of 
alcohol, with a high proportion of volatile ethers. Burgundy re- 
sembles claret, but is richer in extractive matters, and is of higher 
alcoholic strength. Beaune and Chambertin are the wines of 
this kind most to be commended. Claret contains no appreciable 
amount of sugar. For the invalid it should be a good wine as 
to its choice, otherwise it cannot be genuine. The cheap Clarets 
are concocted of grape-spirit, colouring matters, sugared water, 
and some brandy, making up all together a clever imitation 
of the natural wine. A true Claret will not cost less than from 
four to five shillings a bottle ; it should have a raspberry flavour, 
and is more astringent than Burgundy, but not with tannin, 
like tea. Though Claret seems to the palate more acid than 
Port wine, it is really not so. Any fortified wine taken after 
Claret would stultify its salutary effects. Louis the Fifteenth, 
of France, asked Richelieu about the wines of Bordeaux, and 
was told respecting its various vintages, the wine of Upper 
Burgundy being finally said to be superlative: “One can drink 
of this as much as one will,” said Richelieu; “ it puts people 
to sleep, and that is all.” ‘“ Puts people to sleep, does it ?”’ 
answered the King ; “ then send fora pipe of it.” It is supposed 
that there is now too much Vin Ordinaire in France, owing to 
growers having abandoned “vin de luxe.” One proprietor 
is known to be giving common wine to his horses as part of their 
diet. This was done likewise in 1874, and 1875, when the vine 
harvests were specially abundant. The horses require to become 
