Dom Pérignon (monk) at the Abbey of Hautvillers, Dom Groussard, who in 1821 gave an account of Dom Pérignon "inventing" Champagne among other exaggerated tales about the Abbey in order to garner historical importance and prestige for the church. Groussard’s myth achieved more than prestige for the church, it helped commercialize champagne at the turn of the twentieth century. The Syndicat du commerce used the myth to promote champagne and the Champagne region, producing a pamphlet called "Le Vin de Champagne" in 1896 that celebrated Perignon as the inventor of champagne by following "ancient traditions." The myth served to protect champagne made in
Admiralty in the 17th century Admiralty in the 17th century During the early 17th century, England's relative naval power deteriorated, In the course of the rest of the 17th century, The office of the Admiralty and Marine Affairs steered the Navy's transition from a semi-amateur Navy Royal fighting in conjunction with private vessels into a fully professional institution, a Royal Navy. Its financial provisions were gradually regularised, it came to rely on dedicated warships only, and it developed a professional officer corps with a defined career structure, superseding an earlier mix of sailors and socially prominent former soldiers. After 1603 the English and Scottish fleets