1938-04-25 — Page 2

Page

THE CHINA MAIL, APRIL 25, 1938-

Right Way To Serve Wines Don't Have Greasy Skin

maiy

after which they

ties of cod liver oil or a few drops of halibut liver oil are also helpful.

hæ from an abror slightly "matt surface which be- Many people unaccustomed to which are subjected to a seco

Small quanti- in tokens good health." condition of the wine lore and serving have been very ary fermentation which much mystified by the deluge of them to bubble and sparkle

find difficult to treat advertisements which are appearing being poured into the glass. about liqueurs of all sorts.

What wines fall into these three They complain of faces and parti-. First the dry cularly noses that shine persistently classifications?. wines are again divided into red no matter how often powder is api. and white Moselle falls into the plied. “dry wine division, and clarets

They do not understand the ter minology, and are apt to be quite discouraged because correct service seems so complicated.

means.

Remove All Make-Up

When treating the skin itself one must remember that it does not al- In most cases the trouble is due ways pay to give the complexion a When you know something of the and Burgundy into the "red dry." classification of wine, and analyse Balzacs and Madeira are two which to over-activity of the minute oil very drastic treatment with astrin- the complications of serving, all the fall under the "sweet" head. Cham- glands that lie beneath the skin. gents and other drying lotions. The "sparkling wine," and when this condition receives no pro-wisest plan is to remove all make- apparent mystery will be dispelled. pagne is a

per treatment it leads to the form-up at bedtime with a mild cleansing All wine is roughly divided into sherry and port are "fortified." three kinds: Dry, sweet and

USES OF WINES

ation of enlarged pores, so it is well lotion and then to wash the face in tepid water, using a very pure soap. sparkling. Let us see what each

Generally speaking, a dry wine to take-it in good time.

Rinse finally with lukewarm water harmonises best with the main

of small teaspoonful THREE TYPES OF WINES part of the meal and a sweet wine -External treatment alone will not to which a The dry wine is simply the fer is ideal with the dessert, after din-be sufficient to stop the trouble or toilet vinegar has been added. mented juice of the fruit, nothing is ner, or for service during the af-bring the skin back to normal be added.

cause the greasiness itself is a sign An excellent astringent lotion for Sweet wine is what isternoon or evening. known as "fortified”—the alcoholic Keeping of wines is quite impor- that the sufferer is run-down in gen-ja greasy skin can be made as fol- content increased by the addition tant. A place where the tempera-Jeral health. By drinking plenty of lows: Boil a pint of water for a of grape brandy.

ture is uniform is necessary. Then (water between meals and by taking full, five minutes and then pour it The process of fermentation is you must remember that the natural plenty of green vegetables, salads, over a teaspoonful of boracic cry- thus halted before all the grape wines will turn to vinegar when and fresh fruits, the patient will stals; stir in a teaspoonful of spirit sugar is converted into alcohol, and, exposed to air, but that the forti-get at the cause of the trouble. Often of camphor, which can be bought in Therefore, ala course of some good iron or ar-small quantities from any chemist, A little consequently, the wine tastes swee-fied wines will not. ter and is heavier and more syrupy bottle of dry wine should lie on its senic tonic will lead to rapid im- and bottle when cool. in character. .

side so that the cork will not dry provement, which will be shown out- should be patted into the skin night- those out and admit air.

wardly by a skin with the bloom and ly with a pad of clean cotton wool. The sparkling wines

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