350 



with uiilk and sugar after having drank claret. I can't conveniently 

 explain the " why," but if some of them will just put a small quantity 

 of both into a cup or wine-glass and smell the decoction I'll be bound 

 they won't taste it. Still, that is the mixture which is usually in their 

 stomachs after dinner. 



We had many years ago in Ireland a baronet celebrated for his wit 

 and repartee who was over fond of port wine, with a result that he got 

 into bad health. His medical man cut him down to one bottle a night, 

 and after a week found such improvement that he remarked that if the 

 Sir restricted himself to that allowance he would live a long time. To 

 this the wit replied, " I don't doubt it, doctor, for the last few nights 

 were the longest I ever spent." 



A friend of mine some years ago also got into a bad state from 

 too much grog, and on consulting his doctor he was cut down to one 

 glass a day. This seemed such a terrible sentence that the patient 

 suggested that he should drink nothing duricg the week, but take 

 the seven glasses on Sunday. 



Yet another hint — never put ice into your glass of champagne ; at 

 best melted ice destroys the flavour of the wine, but if the ice has 

 been frozen upon dirty water the consequences are not pleasant. 

 Yet we often see men, who should know better, put a lump of ice into 

 a glass of prime old champagne and afterwards light a big strong 

 cigar just when a bottle of Lafite '64 is making its first circumnavigation 

 of the mahogany. As my friend Jorrocks says, " If hignorance is bliss, 

 oh 'ow 'appy they must be ! " 



To those who, like myself, think a mutton hash a good thing I can 

 recommend the following recipe, which was given me by Mr. William 

 Macdonagh, who was our excellent house steward at the Waterford 

 County and City Club for many years. Cut the mutton in thin slices, 

 flour and season them over with pepper and salt, and set them aside on 

 a plate. Then put some chopped shalot in a stewpan with a dessert- 

 spoonful of King of Oude sauce, a piece of glaze the size of a walnut, 

 two glasses of port wine, a little Harvey sauce, and a tablespoonful of 

 currant jelly, w^ell stirred up in about half a pint of gnod unsea>oned 

 but vjdl- skimmed gravy. Add the prepared mutton, and simmer 

 together for five minutes. If King of Oude sauce and glaze are not pro- 

 curable, half a pint of good o-idt beef gravy and a little Worcester sauce 

 will do instead. The above proportions are for about 2^1b. of mutton. 



People should make better provision for their sleeping hours than 

 they are in the habit of doing. The windows should He left open at 

 night at least two inches at top and one inch at b "ttom, and they 

 should run as close to the ceiling as possible so as to allow the foul 

 air to escape. To provide ready exit for the foul air is far more im- 

 portant than letting in the fresh, which is pretty sure to find its way in 

 according as the foul leaves room for it. Sleeping in unventilated 

 rooms is one of the very worst things for health. Where windows 

 don't run up to the ceiling ventilators should be put in, more especially 



