REPORT OP COMMITTEE ON PUBLICATION 27 



their arguments with anatomical charts, showing the harm done to the differ- 

 ent organs of the body by the use of alcohol, and displaying large maps to 

 prove that the whole United States is going dry. 



"Take your pictures East," said this enthusiastic professor. "Show them 

 in our universities, in the public schools. Reach the coming men who will 

 decide the destiny of our nation. You will find that you will soon be able to 

 create a sentiment that will spread from person to person until hundreds of 

 thousands of people outside of California will know of your wonderful grape 

 industry and will hesitate to destroy it with Prohibition." 



I believe this Eastern professor is right and that we should at once send 

 our moving pictures on missionary work throughout the Atlantic and Middle 

 Western States, where the people know little about out great wine industry. 

 But we should supplement these pictures with able speakers, educational 

 literature and newspaper articles and advertisements urging the use of wine 

 not only as a substitute for spirituous liquors, but for tea and coffee at tne 

 dinner table because wine is more hygienic, nutritive and wholesome. 



I am satisfied that there are hundreds of important papers in the United 

 States that would espouse the use of wine in the home, even though they 

 might be in favor of closing the saloons and opposed to running a whiskey 

 advertisement. 



The constant drumming of the slogan of this campaign that the drinking 

 of pure, honest California wines, builds temperance, and is the best means to 

 true temperance, is bound to have its effects on the public mind. 



We should use quotations from authoritative writings of noted men like 

 Dr. Parkhurst, Professor Miinsterberg, Cardinal Gibbons, as well as physi- 

 cians of national fame, physical experts, famous food experts, writers of 

 books, big men in politics and industry persons in fact who enjoy public 

 confidence and whose word carries weight. 



Alternating with these, should be articles showing the value of wines in 

 cooking, in the preparation of beverages suited to the various seasons, such 

 as delicious cooling beverages for summer, hot drinks for winter, and the 

 proper use of wines at the table. 



These articles should also give an idea of the different types of wines. It 

 is a fact that not one out of a thousand knows the character of wines by 

 name. 



It has often been said that the wine makes the dinner, and it is very 

 true; but it is likewise quoted that often the dinner makes the wine, which 

 is equally true. There are certain classes of dishes that strikingly bring out 

 the characteristic taste and flavors of wine, and other dishes mar such tastes 

 and flavors. Therefore, to bring forth the full appreciation of the finer quali- 

 ties of any special wine, the public should be taught to select carefully either 

 such dishes of food as will make these peculiar qualities more perceptible, or 

 at least not clash with them and leave on the palate, through this harmony, a 

 full appreciation of both wine and food. 



We must teach the American people that the only way to enjoy wines is 

 to drink them intelligently. In other words, the food or dishes offered should 

 be made to harmonize with the general taste, flavor, and bouquet of the wines 

 served. For instance, as Arphad Haraszthy once pointed out, a heavy wine 

 like port, or even a heavy claret, to a lover of good food, would not be en- 

 joyed if drunk with oysters or eggs. These tastes do not harmonize; there- 



