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Claret is the wine for the entree and, as a rule, is served from a claret pitcher. Being a light wine, it may be served with the Champagne and instead of it to those who do not prefer the Mumm. Claret should be poured at the end of the course immediately before the one with which it is served. The room temperature or one of 65o F. is the proper one for Claret.
Sherry should always be served cold, at a temperature of 40o Fahrenheit; the Madeira may be served at a temperature of 65o F., or that of the room. Sauterne or Rhine Wine go with the fish course. They are poured, like the Claret, at the end of the preceding course, before the next course comes on. Rhine Wine should always be cold: 40o F.
6 A.M. 9 A.M. Noon. 3 P.M. 6 P.M. 65o 85o 108o 107o 80o Mean temperature. 63o 113o Extreme: difference, 50o of variation. List of Stores along this Line. Rice is grown at Unyanyembe, or wherever the Arabs settle, but is not common, as the negroes, considering it poor food, seldom eat it. Animal. Cows, sheep, goats, fowls, donkeys, eggs, milk, butter, honey.
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