28 INTERNATIONAL CONGRESS OF VITICULTURE 



fore, as this rule applies to white wines, to claret, and to champagne, the 

 utmost discrimination is necessary, and considerable experience or education 

 is required to select wines that harmonize with the different dishes offered. 



During the Prohibition campaign in California last fall, I visited the 

 Cafe Marcel in Los Angeles and was discussing with the proprietor the disas- 

 trous effects prohibition would have on his establishment. To my surprise, 

 he said, "I don't care if the State goes dry and I cannot serve liquor with my 

 meals. I will live just the same. But if they will not permit me to use wine 

 in my sauce and special dishes, my reputation as a chef will be gone. No 

 one can cook the dishes I offer without wine." 



Those who have traveled abroad will tell you of the charming home 

 cooking they have tasted, and how the skillful and thrifty French, Italian 

 and German housewives make the commonest dishes attractive by the skill- 

 ful use of wine. 



It has been suggested that a comprehensive cook book be compiled, 

 giving such recipes, within the reach of the average family. I believe this 

 would be an admirable means of interesting people throughout the United 

 States in California wines, for it would give many valuable hints to the house- 

 wife who is always ready for suggestions that will enable her to give variety 

 to the dishes she is offering the family. 



Thousands of dollars are spent each year during the hot summer months 

 in an effort to get the public to use grape juice, pineapple juice and other 

 fruit juices in cold punches. Why not advertise wine as a summer drink? 

 Is there Anything more thirst-quenching than a claret lemonade plain 

 lemonade with a flavoring of claret, which gives the beverage a delicious 

 taste and a ruby coloring that is particularly pleasing to the eye? 



Many a family that to-day does not use a drop of wine could be induced 

 by attractive copy, illustrated with tempting colored drawings, to use our 

 light red and white wines in punches and lemonades. 



The viewpoint of the prohibitionist is so narrow that it is a waste of time 

 to attempt to make him realize the distinction between drinking our light 

 wines at the table with meals and gulping down highly spirituous beverages 

 over a bar. 



I am satisfied, however, that if a comprehensive campaign of education 

 is worked out, the bulk of the nation, the millions of moral persons who live 

 a righteous, sober life, and practice moderation, will see things in the right 

 light. 



We have friends and they are numerous. But Prohibition is just now 

 fashionable. Our friends, the true temperance people, do not choose to 

 trouble themselves about the progress or the absurdities of prohibition. 

 They treat the subject lightly and dismiss it, with the assertion that "a reac- 

 tion will soon set in," or that "prohibition will never carry in California." 



Nothing is further from the truth. We know the experience of Oregon 

 and Colorado. Both States defeated Prohibition, but eventually the Prohibi- 

 tion element triumphed. 



In 1914, we in California had a taste of how bitter a Prohibition campaign 

 can be made and in 1916, we will have to undergo another fight for the life 

 of the industry. 



