You will be let into family secrets of the alien quarters, and will learn of hopes, aspirations, and desires, that will startle you with their strangeness. You will find artists, sculptors, and writers of verse in embryo, and if you remain long enough in the atmosphere you may see, as we have, some of these embryonic thinkers achieve fame that becomes nation wide.
It is said of the Islands of the South Seas that when one eats of certain fruit it creates such a longing that the mind is never content until another visit is made. San Francisco's Bohemia lays no claim to persuasive fruit, but it is true that when one breathes in the atmosphere of this mythical world it leaves an unrest that is only appeased by a return to where the whispering winds tell of Enchanted Land where "you get the best there is to eat, served in a manner that enhances its flavor and establishes it forever in your memory."
Appendix
How to Serve Wines
A few hints regarding the proper serving of wines may not be amiss, and we give you here the consensus op opinion of the most noted gourmets who have made a study of the best results from combinations.
Never drink any hard liquors, such as whisky, brandy, gin, or cocktails, with oysters or clams, as it is liable to upset you for the rest of the evening.
With hor d'ourves serve vermouth, sherry, marsala or madeira wine.
With soup and fish serve white wines, such as Rhein wine, sauterne or white burgundy.
With entrees serve clarets or other red wines, such as Swiss, Bordeaux, Hungarian or Italian wines.
Burgandy may also be served at any of the later courses.
With roasts serve champagne or any of the sparkling wines.
With coffee serve kirch, French brandy or fine champagne.
After coffee serve a liqueur. Never serve more than one glass of any liqueur.
The following wines may be considered the best types:
Amontillado, Montilo and Olorosa sherries.
Austrian burgundy is one of the finest wines, possessing rich flavor and fine perfume.
Other burgundies are:
Chablis: A white burgundy, dry and of agreeable aroma.
Chambertin: A sound, delicate wine with a flavor resembling raspberry.
Clos de Vogeot: Similar to chambertin, and often called the king of burgandy.
Romanee: A very rare and costly wine of rich, ruby color, with a delicate bouquet.
Clarets are valued for their flavor and for their tonic properties. Some of the best are:
Chateau Grille: A desert wine of good flavor and fine aroma.
Chateau Lafitte: Has beautiful color and delicate flavor.
Chateau la Rose: Greater alcoholic strength and of fine flavor.
Chateau Margaux: Rich, with delicate flavor and excellent bouquet.
Pontet Canet: A heavier wine with good bouquet and fine flavor.
St. Julien: A lighter claret with good bouquet.
German wines are of lighter character, and are generally termed Rhein wines. The best varieties are:
Hochheimer: A light, pleasing and wholesome wine.
Brauneberger: A good variety with pleasing flavor and aroma.
Dreimanner: Similar to Brauneberger.
Deidesheimer: Similar to Brauneberger.
Graffenberg: Light and pleasant. Good aroma.
Johannisberger Schloss: One of the best of the German wines.
Rudesheimer Schloss: In class with Johannisberger.
Italian wines are mostly red, the most noted in California being Chianti, and its California prototype. Tipo Chianti, made by the Asti Colony.
Lacrima Christi Spumanti: The finest Italian champagne. Dry and of magnificent bouquet.
Vin d'Oro Spumanti: A high-class champagne. Sweet and of fine bouquet and flavor.
Lacrima Christi: A still wine of excellent flavor and bouquet.
Malaga: A wine of high repute. Sweet and powerful. A peculiar flavor is given to it through the addition of a small quantity of burned wine.
Marsala: Is a golden wine of most agreeable color and aroma.
Sauterne: Is a white Bordeaux, a strong luscious wine, the best known varieties being:
Chateau Yquem: Remarkable for its rich and velvety softness.
Barsac: Rich and good.