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The Cognac Taster (Gentry Magazine, 1956)
A nifty two column article from GENTRY MAGAZINE on the delightful day and high expectations of a cognac taster:"This is how it works: each morning, from about ten o'clock until lunch, at one, the taster receives in his office those farmers and distillers who have come to offer him samples of their cognac. The taster has eaten only a very small breakfast hours before. His stomach is practically empty...The taster never fills the glass with cognac, for that way the bouquet is lost . Instead, he pours in the cognac until the glass is one-third or at most half filled. Then he turns the glass so that the cognac is twirled in the glass and it's vapors mix even more with the air of the glass..."
A fascinating read.
| James Beard on Champagne (Gentry Magazine, 1955)
In this article the celebrated American chef James Beard (1903 – 1985) walks us through the history of Champagne as only a true lover of food and wine can do:
"Not until around 1670 was a way discovered to imprison those tantalizing bubbles in every bottle, and keep the bottle from exploding. Credit for inventing sparkling Champagne is attributed, inaccurately perhaps, to a Benedictine monk named Dom Perignon...It is said that as an old, blind man, Dom Perignon could sniff a glass of Champagne, sip it, swish it about his mouth, and then unfailingly say from what hillside the garpes had come..."
| Corn on the March (Confederate Veteran Magazine, 1918)
Forty-three years after the bloody end of the American Civil War, this reminiscence by a Southern officer appeared in print recalling the important roll that corn played during those days as it had throughout all American history:"During the war I commanded the 1st Arkansas Regiment, consisting of twelve hundred men, and during the four years we never saw a piece of bread that contained a grain of wheat flower. We lived entirely on plain corn bread, and my men were strong and kept the best of health..."
| 18th Century Christmas Grogs (Gentry Magazine, 1956)
Attached, you will find the preferred brandy-based drink recipes of three outstanding Virginians: Nathaniel Bacon, George Washington and Thomas Jefferson.
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