Claret, such as Si. Julien or Medoc, Chianti, or one of the minor Chateau brands, as Chateau Lafltte, are the proper accompaniment to the entree course.

GAME With the game, Burgundy (red) such as

Pommard, Chambertin, or Barbera Spumante or Bra-chetto Spumanti, should be served.

DESSERT While here it is scarcely customary to serve wines with dessert, other than champagne, at a very formal dinner one may order old red wines, such as Chateau Larose 1874, port, still white wines such as Chateau Yquem, Italian wines such as Lachrima

Christi, Spanish wines such as Malaga, Swiss champagne, or the old wines of any country preferred.

CAFE With the coffee come the liqueurs, in which there is as wide a range as in biscuits. Chartreuse, Benedictine, Curaçao, crèmes of various flavors, brandies, " Forbidden Fruit," Amer Picon, and two score more may be chosen from at discretion. In France, Amer Picon or plain cognac burned on sugar are most commonly used - when, of course, absinthe is not substituted.

In smart houses the custom of serving liqueurs with coffee in the drawing-room after dinner is almost invariable, but in small establishments the coffee is often served at table with the cognac or liqueurs. Frequently brandy is served alone, and is passed on a silver tray in a special decanter with silver top and a silver matchbox lying beside it.

For occasions other than dinner, the serving of wine is entirely a matter of taste. With little suppers where there are such dishes as terrapin, a very fine quality of Madeira is delectable, as it is with any rich dish served in this fashion. The finest Hungarian Tokay served with sweet biscuit is the correct wine to serve after an evening of cards, where it is not desirable to serve anything more substantial.

It is a fad with some people to pour old wines directly from the bottle, that the guests may appreciate what they are drinking. This is not advisable, as wines old in bottle always form a great deal of deCorrect Wines for all Occasions posit, and this when shaken injures both taste and appearance of wines. If a host's wine will not stand decanting, then he would better not serve it.

When claret is the one wine at dinner, it is served with the course after the fish, whatever it may be. Claret is too acid a wine to go well with sea-food of any description.

Neither claret nor Burgundy contains sufficient alcohol to keep its flavor more than twenty-four hours after decanting.

GLASSES Fancy runs riot in the selection of wineglasses. From the plain crystal to the fanciful Venetian or Austrian glasses, with their wondrous coloring and shapes that an orchid might envy, there is a wide choice. But unless a bachelor has a mint of money, he had best eschew colored and fanciful glasses and hold to the thin, clear glass, or perhaps finely-cut glass, as plain as possible. He should have for water, mint juleps, and the like, a goblet of regulation size. A punch glass holding two to the pint comes next in grade, and then a glass holding three to the pint for hot whiskies, sours, etc. The saucer-shaped champagne glass is the most artistic, although the hollow stem is equally popular - possibly more so. Cocktail glasses, special sherry glasses, and glasses for clarets and sau-ternes with green or red bowls as fancy dictates are necessary to the menage, and the list ends with glasses for pousse cafes and cordials, " pony" glasses for brandy, beer goblets - unless he elects to use the steins of his college days - and lemonade glasses for those mixed " ladies' delights," etc.

The bachelor who has a menage will have his sideboard well stocked with the necessary decanters, cordial sets, etc., but for the impecunious bachelor or he who lives in his studio nothing more handy was ever invented than the " Bachelor's Cabinet," with its accompaniment of decanters, mixing glasses, tiny ice-box, and all the requisites for a convivial evening at home.

Even when one is reduced to standing his beer bottles outside on the window ledge to cool and has to dust furtively the steins he has taken from their hooks, he need not deplore the lack of more expensive beverages or the absence of cut glass and champagne. It's not so much what one drinks as with whom and where he drinks it.

You look at what I drink, and not at my thirst."