THROUGH A GLASS LIGHTLY
but rather the kindly souls who whisper in your ear the quality or the vintage of the elixir they administer, and thus help you forward to the goal of every gastronome! The true butler, born as well as made, should supplement that scanty intelligence which is the endowment of too many hosts; he should differentiate between the quality and the fibre of his guests; he should divine that a parson’s glass should always be filled to the brim, for that he can take a little more than other people, and yet be ill-satisfied. He should know, and many do, that Hermitage has the most religion, Hock the most sentiment, Champagne the most love, and Port the most charity; that Burgundy smiles, Hock winks, Champagne laughs, and Bordeaux puts a heart into all. He should know
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