File:The man of pleasure (1913) (14577386590).jpg

Identifier: manofpleasure01nevi (find matches)
Title: The man of pleasure
Year: 1913 (1910s)
Authors: Nevill, Ralph, 1865-1930
Subjects: Characters and characteristics
Publisher: New York, Frederick A. Stokes company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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tthat time wielded such sway. The regular cere-monial observed on such occasions was for thechairman or president at any party to call upon agentleman for his toast. The latter rose, filled hisbumper, named his lady, and produced, to publicview some part of his dress, or other matter whichmight be detached from his person, and which hedevoted to be sacrificed in honour of the lady headored. Every man at the table was bound toimitate exactly the giver of the toast. Bumpers weredrained with cheers, and the articles to be sacrificedwere thrown into the fire, there to be consumed inhonour of the divinity of the moment. Every manin turn had the right of proposing a toast, but hehad to do it as described above. The drinking of a large number of bumpers ledto wild scenes, and supper-parties often ended withthe gallants being naked as well as tipsy. In sucha state the more turbulent would sally forth tofight, or to beat the watch, or do any other mischiefwhich might enter their excited heads.
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A MAN OF FASHION IN ITOO.From an old print. CHAMPAGNE 269 Charles II, it is curious to remember, first popu-larized champagne in London. During his exile hehad learnt to appreciate the light and exhilaratingwine, and when it began to be shipped to England,the King and St. Evremond brought it into fashion.The latter would never drink any other wine. Atfirst, as no regular commercial relations existedbetween the Rheims or Epernay growers and theLondon wine-merchants, supplies were difficult toobtain. Rich people usually bought the winethrough some acquaintance residing in France, andoften avoided the payment of duty by procuring itthrough an Ambassador. The champagne mostly drunk at suppers in thosedays was very different from the wine we drink to-day. It seems to have been greyish or yellowishin colour, not highly effervescent, but creaming. By the beginning of the nineteenth century it haddeveloped into something very similar to the winewhich we know. For a time the Prince Regentwas v

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