Good liquor, I stoutly maintain, gives genius a better discerning."- Goldsmith.

Almost every bachelor is capable of ordering a dream of a dinner - but how many are connoisseurs of wines to the extent of being able at once to select the correct variety, vintage, and "bouquet," to accompany it?

The highest authorities differ upon the specification of any regular routine of wines for proper service at a dinner or other function. But it behooves every man who entertains much to familiarize himself with the various wines and their sequence by courses. Many a good dinner is spoiled by the ordering of inferior wine or the departure from the prescribed rules for serving.

One sees to-day, particularly in America, service of champagne alone during a dinner. The nouveau riche from the mining camp or the oil districts often blows into town with the one idea of spending money, and spending it on champagne. Whether it is sweet or dry does not particularly matter to him, so long as it is champagne.

Indeed, in England and in some places on the Continent one often sees champagne alone served at a dinner, but it is better on general principles to carefully select at least one other wine to precede the champagne - indeed, two wines would be better.

" As a man drinks, so he is," runs an old proverb. A discriminating taste in wines is easily acquired, and custom has laid down a few rules that are easily mastered in practice. Strictly correct service is that which offers with each course a wine which will harmonize in flavor and strength, leading the palate gently from course to course, and bringing out agreeably the value of each succeeding wine.

" Thirst makes wine out of water." "Run and read:"

APERITIF The cocktail is the national aperitif of America - Manhattan or Martini being most in favor. In England one does not usually consider this commencement necessary, but on the Continent old Madeira, very dry sherry, vermouth, or Fernet are offered as an " avant diner."

AUX HUITRES OU HORS D'OEUVRES

Light white wines, as Rhine and Moselle, such as Niersteiner, Hocheimer, Rudesheimer, Bordeaux wines such as Sauternes,

Haut Sauternes, Barsac, Graves, etc., and white Burgundy or Chablis, are en regie.

POTAGES Sherry is the favored wine with soup the world over. Madeira is equally correct, although not so universally used. Of sherry, Amontillado is the most popular brand - the rarest wine of Sunny Spain.

AUX POISSONS

White wines still - but of the heavier variety, are served with soup at large affairs, but at small dinners it is quite correct to keep the sherry, or even the wine that was served with the oysters. Johannisberger Cabinet, Steinberger Cabinet, etc., are favorite heavy white wines, but there are half a score of other varieties quite as good.