| Show COMPARISON OF ANCIENT AND MODERN DINNERS In olden oMen tines times when tho the sybarite tastes InstAS ot at the Homan noman emperors were only satisfied with dishes ot at such ebb elaborateness of taste ante that It was necessary to construct them Item of only parts paris of at tho the larcat tarent birds animals anti and fishes and of ot dishes that wo we 0 In these thelo days would con can elder eider almost criminal In waste says ays saysa a 1 well known society woman the meal we now coll call dinner was then most mosI cor coy correctly correctly designated supper and anit certainly until quite recent times was taken at lit n a 1 much earlier hour In the evening than It Is now So 80 far this thIn was vas a n sensible I state tato of at affairs It Is true trite however that hat tho the wine consumed and the tho Ito amusements Indulged In at nt the suppers of the tho Homan noman emperors would be a lit little littie littie tie tle out of place even In the most roost Bohe Dohe Bohemian mian restaurants eay tar for Instance such as us are art to be found at Monte Carlo Paris New York etc although there Is reason renson to 10 believe bellev that the wines gen yen cathy r lly drunk were ot of a purer and more wholesome or less Injurious nature than much of at what la Is produced today The art ot of adulteration had not been carried to the perfection that obtains now nosy no As to the digestibility ot of the che cho cookery they the Is no doubt that a dinner of ot many courses Is more digesti digestible ble hi and ond moro more and more fat tat fattening than what would be lie known as ns asa asa a good plain dinner Personally Por I nm am always satisfied with what I consider should be coiled called a n good and proper din six courses With regard to recent Innovation In hi I the dinner course such ouch ns no an nn Ice loe course during dinner or a 1 raw fruit or even hors hals course before tho the soup I think they are absolutely wrong In ev eVe every ery cry way The Tha dinner should begin with witha a little good soup and ond there Is no doubt that by being rapidly absorbed Into tho the system and thereby stimulating tho nervous energy en It tt tends to the further once of at the digestion of ot the after otter dishes Of OC course cours In the matter of ot liquids taken tRIen at nt meals the tho customs of ot those hose days duys were very cry different from tram present day duy customs In those days little liquid was taken during the dinner meal mostly strong sherry and aud een even port with the cheese but unfortunately per perhaps perhaps haps a 1 great dent deal too much after atter I cannot remember tel tho ho cases of ot tho ho guests being under the table after otter tho the dinner but hut I can remember a 1 good many who wore were none the better for tor the quantity of ot port they drank I 1 must say may that I think the best time Urns for dinner Is II half past T 7 and as al two hours houri would bo at din dinner dinner ner ncr dessert lIea ert and win after the diges digestion ion tion would not commence until about halt half past 9 and antI the tho stomach would then be bo fairly empty as am It should be before the diner goes to bed Of Ot course when whon we e stay itay up tip late lote as an olin In the tho case of ot theaters balls bails etc ete n a sandwich with any particular liquid that the tho Individual ual oat cores cares for tor may be taken That wilt will 11 be four tour or five hours houra after atter dinner and without harm hum but the gorge and gus gui ale Ie of ot the present day at the fashion fashionable fashionable able oble restaurants after otter returning from the theater other late tato or function are a mistake alt all round end and certainly are not conducive to length of or life lite I may con can dude clude by saying that dinners are not quite so long this winter as they were were last tast an on advantage e all round |
