Untouched by water since the flood;
To wade through streets, where famine grovels
In hunger, frippery, and mud.
Monthly Magazine.
THE SELECTOR;
AND
LITERARY NOTICES OF
NEW WORKS.
ART OF DRINKING WINE
The order of taking wine at dinner has not been sufficiently observed in this country. "There is," as the immortal bard beautifully expresses it, "a reason in roasting eggs;" and if there is a rationale of eating, why should there not be a system of drinking? The red wines should always precede the white, except in the case of a French dinner, when the oysters should have a libation of Chablis, or Sauterne. I do not approve of white Hermitage with oysters. The Burgundies should follow—the purple Chambertin or odorous Romanee. A single glass of Champagne or Hock, or any other white wine, may then intervene between the Cote Rotie and Hermitage; and last, not least in our dear love, should come the cool and sweet-scented Claret. With the creams and the ices should come the Malaga, Rivesaltes, or Grenache; nor with these will Sherry or Madeira harmonize ill. Last of all, should Champagne boil up in argent foam, and be sanctified by an offering of Tokay, poured from a glass so small, that you might fancy it formed of diamond.