Second course and dessert wines are given at too great a length to admit of reproduction. About these a “question of the highest importance” arises as to which should be preferred. But here Francatelli remembers a fact which might have spared him his vast labour on this service of wines: that “it is difficult, not to say impossible, to lay down rules for the guidance of the palate.” The sanguine person, we are told, will prefer the _genuine_ Champagne; the phlegmatic, Sherry or Madeira. The splenetic and melancholy man will be prone to select Roussillon and Burgundy. The bilious will imbibe Bordeaux. In few words, “Burgundy is aphrodisiac, Champagne is captious, Roussillon restorative, and Bordeaux stomachic.” By careful attention to the foregoing remarks, the reader will happily be preserved from any serious mistake in the matter of his dinner. But other meals must also be taken into consideration, about which Francatelli preserves a Sibylline and mysterious silence. For instance, luncheon. We learn, however, from another source that there are luncheon sherries and dessert sherries. With lunch the brown, rich, and full-bodied Raro may be suitably drunk; but the pale Solera and the soft yet nutty Oloroso should make their appearance at dessert alone. M. Batalhai Reis, Consul for Portugal at Newcastle-on-Tyne, in a report on the wine trade of England, has troubled himself thus in the interests of posterity to classify the wines of the world. CLASS I.—TABLE WINES. Alcohol and sugar imperceptible. Taste acid and astringent. Division A. Red. Group 1. _Acid._ Examples: Inferior Bordeaux and Burgundies, Wines from North of Portugal. Group 2. _Astringent._ Examples: Superior Bordeaux and Burgundies, Collares from Portugal. Division B. White. Group 1. Simple Flavour. Example: Rhine Wines. Group 2. Complex Flavour. Example: Bucellas of Portugal. CLASS II.—TRANSITION WINES. Alcohol and sugar perceptible. Taste astringent. Flavour complex. Division A. Red. Examples: Many Spanish and Portuguese wines. Division B. White. Examples: Many Spanish and Portuguese wines. CLASS III.—GENEROUS WINES. 1st Family. Madeira type. Wines of the Canaries, Azores, Lisbon; Carcanellas, Sherry, Marsala, and Cyprian wines. 2nd Family. Port type. 3rd Family. Tokay, Malaga. 4th Family. Château Yquem, Johannisberg, Steinberg. CLASS IV.—SPARKLING WINES. Group A. Natural. Group B. Artificial. This division of the wines of the world is presented to the reader as a literary curiosity. It is at once simple and scientific. In a word, no book on wines can be considered complete without it. In the succeeding pages Wines as Beers are, for convenience of reference, arranged after the alphabetical order of their countries. AFRICA: Constantias—Rota—Mascara. AMERICA: Catawbas—Muscatel—Chacoli—Mosto. AUSTRALIA: Carbinet—Kaludah—Verdeilho—Conatto. CANARIES: Vidueño—Sack. ENGLAND: Home-made Wines. AFRICA.