426 



THE CENTURY BOOK OF FACTS. 



cately flavored in the world. They are im- 

 perfectly known in this country, but if properly 

 bottled they can be brought over in good con- 

 dition, and it is to be hoped they will become 

 better known, especially in our sick rooms. 

 The Burgundy wines are of two kinds, white 

 and red. The red is much the finer of the 

 two, but the best of these rarely leave France. 

 The first in quality of the red wines is the 

 Romanee Conti, but this is not easy to get even 

 in France ; the next in order of excellence are 

 Clos Vour/eot, Chambertin, Pommard, Nuits, Vol- 

 nay, and Beaune. The Macon wines are lighter 

 and of a lower grade. The higher grades of 

 Burgundy should be drunk at the temperature 

 of the room, never iced. High grade Burgun- 

 dies will keep for from twenty to thirty years, or 

 even longer, while the lower grades are best at 

 the age of from five to ten years. Burgundies 

 are often sorved in a cradle. 



The white Burgundies are smaller in num- 

 ber and inferior in quality to the red ; but 

 some of them rank very high for their fine 

 flavor, as the Chablis, Mont Racket, La Goutte 

 d'Or, and Les Charmes. 



Pure, unadulterated Burgundy is more mild 

 and less intoxicating than many other wines, 

 but stimulating and highly tonic in effect. 



It is doubtful if very much real Burgundy 

 wine reaches this country. 



Catawba Wine. One of the best and 

 most popular of the native American wines, 

 considered by many to be superior to most of 

 the French and German wines, at least such 

 of them as are to be had in our markets. It 

 is made from the Catawba grapes, which 

 grow abundantly in the valley of the Ohio and 

 in other parts of the country. It is a sweet 

 wine, containing in its pure state from ten to 

 twelve per cent, of alcohol, and is made either 

 into still or sparkling wine ; the latter, which 

 is most in demand, contains an addition of al- 

 cohol and consequently is stronger. Catawbar 

 wine is mostly white, though some red wine is 

 made. It is fit for use two years from the 

 time the grapes are pressed, but reaches per- 

 fection, according to Mr. Longworth, when 

 about seven years old. 



DANDRUFF. 



There is no permanent remedy for dandruff 

 except frequent and regular brushing of the 

 hair and keeping the head as clean as possible. 

 The use of pomades or grease of any kind must 

 be abandoned or kept within the most rigid 

 limits ; arid about once a week the head should 

 be washed with clean cold water with a few 

 drops of ammonia in it. rubbing the scalp vig- 

 orously with the fingers, and brushing the 

 hair out dry. The hair washes and other 



preparations sold for this purpose are generally 

 worthless, and, even when they afford tempo- 

 rary relief, they always aggravate the evil 

 in the end. The cause of dandruff is the 

 failure of the skin on the scalp to perform its 

 functions properly, usually on account of the 

 pores being stopped up with grease ; and the 

 only remedy is to bring the skin back to its 

 normal condition, which can be done only by 

 cleanliness, local friction, and attention to the 

 general health. 



NON-ALCOHOLIC DRINKS AND 

 HOME-MADE BEVERAGES. 



The question of cooling summer drinks is 

 one of importance to large numbers. The re- 

 freshing influence of acids is well known. 

 From the number of acids which is found in 

 nature, it is evident that they are essential to 

 our life and well-being. The degree of acids 

 employed in drinks will necessarily be largely 

 a matter of taste. Many will find relief from 

 a beverage composed of diluted and unsweet- 

 ened lemon or lime juice with an equal part of 

 any pure form of effervescing water. 



The beverages which best serve the purpose 

 of relieving thirst are the sour liquids : lem- 

 onade, raspberry vinegar and other fruit juices, 

 or those, which, though not acid in them- 

 selves, have been rendered acid in taste by 

 being charged with carbon dioxide. 



The carbonated and mineral waters are the 

 best for the elimination of waste material. 

 The special virtues and medicinal qualities of 

 the noted mineral waters are known through- 

 out the civilized world. These waters have 

 all been carefully analyzed and found. to con- 

 tain the ingredients as below given. They 

 may be prepared at home and drank with very 

 nearly equally beneficial effects as though taken 

 from the original spring. 



Hunyadi Jaiios Water. Sulphate of 

 lime, 1^ ounce; glauber salts, 24 ounces; 

 Epsom salt, 26 ounces ; sulphate of potassa, 1 

 drachm ; pure spring water, 10 gallons. 



Vichy Water. Carbonate of ammonia, 

 1 grains ; bicarbonate of soda, 5 ounces ; 

 common salt, G drachms; phosphate of soda, 

 25 grains ; sulphate of soda, 4 scruples ; sul- 

 phate of potassa, 2 drachms ; pure spring 

 water, 10 gallons. 



Congress Water. Calcined magnesia, 

 1 ounce ; bicarbonate of soda, 20 grains ; 

 hydrate of soda, 23 grains ; common salt, 7f 

 ounces ; pure spring water, 10 gallons. 



Carlsbad Water. Sulphate of soda, 

 100 grains ; carbonate of soda, 25 grains ; 

 sulphate of magnesia, 15 grains ; chloride of 

 sodium, 16 grains; chloride of calcium, 15 



