Champagnes - " king's wine "- are of several varieties : the still or " non-mousseux," the effervescing or " mousseux," and the " grand-Mousseux" or highly effervescent. Champagne is an enduring wine, with a " bouquet exquis" The creaming champagne of the Ai sends up myriad bubbles, but never froths, and is preferred by those of discriminating taste to that which is frothy. Cheap champagnes are most injurious to the stomach, and have none of the qualities of the better classes. Champagne, once received, should never be moved until it is wanted for table use. Great heat or cold is unfavorable in keeping it, and the temperature should be carefully attended to.

Sauternes, wines of the Gironde, are white wines of considerable repute. They are bottled from the wood after seven or eight years, and are excellent dinner wines, particularly the Haut Sauterne. It js advisable in purchasing Sauterne to get that of the best quality.

Sweet wines or dessert wines are not so much drunk as formerly, liqueurs being substituted for these " vins de liqueurs," as the French term them. The Muscadines, Frontignacs, and Lunals of the south of France, Lachryma Christi of Naples, sweet Syracuse and Cyprus, made between Paphos, Olympus, and Limasol, where is the great wine mart, are favorite sweet wines.

It is not every bachelor who can boast a wine cellar; indeed, save for one possessed of more than ordinary wealth, a cellar is an expensive luxury. The bachelor of Gray's Inn stored his wine under his bed, " because it would be drunk fast." A Devonshire esquire who loved wine " better than anything but his horse," stowed his wines in a corner cupboard near his spacious fireplace, with dire result; and a Scot who purchased a dozen bottles of choice vintage cellared them in a cock-loft for a special evening at home with friends. When evening was advanced, not dreaming that his dozen were drunk out, he called his Jeannie to bring " another bottle of No. 5." " I wonder what ye mean!' retorted Jeannie in surprise. "I ha' fetched down from the cock-loft the last bottle of the dozen ye had, an' ye maun noo go tae the whuskey."

This is a jaunt around Robin Hood's Barn to explain the necessity of proper care and housing of wine. If one has not the proper place to store it at the right temperature he had best order it daily or when wanted from his dealer's cellars. Wine is truly an expensive taste to cultivate, and its deterioration under unfavorable conditions is too well known to comment upon.

In a city house, the even temperature of a brick-bound cellar is the best one can expect. Sweet wines may be kept at a temperature of sixty degrees.

"A wine cellar too hot or too cold Murders wine before it's old"

There are various peculiarities in wine which may be detected by the true connoisseur. A few of the " stock terms " of the wine merchant may be given here by way of explanation:

Green - New wine.

Stalky - Wine affected with the astringency of the vine wood.

Bouquet - A peculiar odor, not of distinct character.

Fruity - Commonly sweetened port.

Veloute - Velvety to the tongue. Smooth or soft.

Fumeaux - Wines of great strength.

Montant - Those in which the carbonic acid gas affects the head.

Ferme - Durable; unlikely to change.

Event - In France, dead wine.

Vino Morto - In Italian, the same.

Finir Bien - Wines past probability of a change. Lasting.

Pateux - A thick, clammy wine.

Plat - Flat.

Seve - Applies to flavor in tasting, as bouquet to the smell.

Vin Bourru - Thick, unfermented wine.

Cuvee - Contents of a vat at the vintage.

Vin Cuit - French }

Vino Cotto - Italian } Boiled wine.

Vino de Color - Spanish }

Vino Seco - Dry wine.

Vino Brozno - Harsh wine.

Vins de Liqueur - Sweet, luscious wines.

Vino Passado - The best wine that has passed muster or examination.

Vinotero - A wine seller.