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I IO
THE MIXICOLOGIST.
scrupulously clean, and every morning three or four
glas~es
of beer should be draJVn off and thrown away.
Pipes should be cleansed every week with a strong
solution of sal soda and hot water.
In opening still wines the top of the capsule
should be cut, leaving the shining metal below to
·rorm an ornamental band. 'Nipe off the top with a
napkin, and, if you serve it, pour with the right
hand, holding the bottle in the center of the bulge,
pressing lightly with the thumb and fingers. This
is more graceful than grasping it impetuously by
the neck. It is a cus tom, more in America than
. elsewhere, for gentlemen to pour out their own
liquors, especially if in a party.
In opening Champagne and other effervescent
drinks, including malt liquors, cut the band below
the cork with the nippers, and the wires will come
off easily by a twist of the hand.
It
will be neces–
sary to use the corkscrew in case of malt liquors
not confined by the patent rubber cork, and there
is -great danger of cutting the left hand in case of
breakage, if, as is generally the case, the bottle is
grasped by the neck.
It
should be held firmly with
the left hand near the bottom of the bulge, a nd the
cork should be drawn steadily with the right, and
without shaking the bottle. There is no danger by
this method.