101% 
Camarie, &c. Nor shonld = that 
called the wine of Syracuse be 
omitted. When it is considered 
that all the French wines have dif- 
ferent and peculiar flavours, more 
or less acceptable to, the stomach at 
particular times, and with various 
aliments, the luxury may be com- 
pared with our very homely port 
wine and claret. 
The ordinary wines common at 
Paris, are offen those of Orleans, 
which rather load the stomach ; and 
those of Lower Burgundy, which 
are also known under the name of 
Macon, though they chiefly come 
from the neighbourhood of Auxerre. 
These last are often healthy, nou- 
rishing, and generous, without be- 
ing in the least heady. But, at the 
best tables the ordinary wine is 
sometimes of a bad quality. The 
beer at Paris resembles our table 
beer, but is always in bottles. There 
are two kinds, the white and the 
red, the malt used in the latter being 
higher dryed. What is called double 
beer, approaches to our strong beer. 
Bierre ds Mars, or March becr, is 
the most esteemed, and advertised 
atevery public-house, though it can 
seldom be found within. ‘The signs 
are often singularly improper ; one 
of the best brewers of laris lives at 
the Incarnation of the Word, in the 
street Oursine, 
Great quantities of cyder are 
brought from Normandy by the 
Seine, and lodged on the quay of 
the Louvre, where the venders may 
be found in a kind of sentry boxes. 
Another quay on the other side of 
the town, is often loaded with thou- 
sands of barrels of wine, from 
Auxerre and Orleans, As the Nor- 
mans do not make good keeping 
* Being regarded as a chief cause of the fluor albus, and gonorrhea benigna, so ge- 
neral at Paris. 
ANNUAL REGISTER, 
1806. 
cyder, it is a winter drink at Paris, 
being always made in the preceding 
autumn. For the Parisians, who 
love sweets, it is also mixed with 
honey, &c. so as to be a corrupt © 
and_unwholesome beverage. 
The coup du milieu is a recent re. © 
finement, which has passed from, 
Bourdeaux to Paris. It is thus de. 
scribed by the modern Apicius. 
Between the réti and entremets, 
that is, about the middle of dinner, 
you see at Bourdeaux the door of + 
the dining-room open, and a young 
gicl appear, between the age of 
eighteen and twenty-two, tall, fair, 
and well made; with features be- 
speaking affability. Her sleeves are 
tucked up to her shoulders; and 
she holds in one hand a tray of ma. 
hogany, replenished with glasses, 
and in the other a decanter of Ja- 
maica rum, Wormwood wine, or that 
of Vermouth. ‘This Hebe goes 
round the table filling to each guest, 
and then retires in silence.” 
‘The glass is thought to restore the 
appetite to its original vigour. 
The French liqueurs form ano- 
ther article of their luxury; and 
even those of the isles or West In- 
dies are sold at less than one quarter 
of the price which they bear in Lon- 
don. ‘She variety is also great; 
but many deservedly refuse this 
luxury, and even coffee. M. Gri- 
mod observes that ‘* coffee, mixed 
with milk or cream, forms a com- 
mon breakfast of nine tenths of the 
Parisian females, in spite of the in. 
conveniencies which result from its 
habitual use; the consequences of 
which are prejudicial to their health 
and freshness, and often cause the 
infidelity of a husband or lover *”, 
After Sinner; and simply prepared 
with 
