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kind of drink, when properly served. The following are the
glasses used almost universally in first-class places:
For whiskey,a three-ounce size tumbler. Side tumblers for
water,large enough to fit a piece of ice.
The old fashioned cocktail or toddy glass should be of the
- same shape and style, preferably heavy bottom, and from
seven to nine ounces in capacity.
Whiskey sour, highball, lemonade and Tom Collins,
straight tumblers in their proportionate sizes should be used,
from six to eighteen ounces.
The same pattern should be strictly adhered to in all the
tumblers, as uniformity is a prime requisite.
The stemware line must necessarily be of a different pat
tern, but should be uniform throughout.
For Port and Sherry wine a two-ounce glass; Burgundy
wine, a three-ounce glass; Claret wine, a four-ounce glass;
goblets of seven or ten ounces could also be used.
For Champagne,the hollow-stem round bowl glass,offrom
four to six-ounce capacity is recommended. The bead and
sparkle given to the wine by the hollow stem is obtained in
no other shape, therefore leaves the other style glasses out of
consideration.
The Rhine wine glass should be of the round bowl shape,
but standing on a higher stem.
The Cordial,Pousse Cafe and Pony Brandy glasses, are in
the three-quarter-ounce size.
The cocktail glass has its own particular shape,standing on
a high stem,with a low, wide taper bowl and of three-ounces
capacity.
For beer glasses, shells, tulips, goblets, mugs, steins and
seidels of different sizes and patterns may be used.
Bar bottles, bitter bottles, cordial cruets and decanters
should conform in quality and pattern.
A glass for every need should be the constant rule.
CHAMPAGNE
CHAMPAGNE,the King of all the wines, is mostly used
on gala occasions, and should be served properly.
Upon receipt ofa shipment ofany sparkling wine,it should
be promptly unpacked and every bottle inspected as to the
soundness of the cork, and should be stored lying down.
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