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A
BACHELOR'S
CUPBOARD
Correct
Wines
for
all
Occasions
pours
a
very
small
glass
of
Madeira,
rum,
or
some-
thing
similar.
Whatever
other
wine
his
fancy
dic-
tates
follows
—
as
in
France
it
is
posible
to
obtain
the
finest
of
wines
by
the
glass.
At
private
dinners
in
Russia
the
wines
are
often
placed
upon
the
tables,
w^hich
are
free
from
dinner
service.
The
guests
pour
their
own
wines,
or
have
them
poured
by
the
servant,
according
to
their
fancy.
The
plats
de
jour
are
on
side
tables,
and
the
guests are
presented
with
a
carte
du
jour,
so
that
each
may
order
the
servant
to
bring
whatever
most
pleases
his
fancy.
In
most
other
European
countries,
in
good
society,
the
French
mode
is
imitated
closely
in
variety
of
wines
and
the
mode
of
taking
them.
In
countries
where
ice
is
not
easily
obtainable
a
cu-
rious
fashion
of
cooling
white
wines
is
follow^ed.
The
decanter
is
hung
up
in
a
flannel
bag
that
has
previously
been
well
soaked
in
water,
in
the
full
glare
of
the
sun's
rays
where
there
is
a
strong
''
courant
d'air/*
The
consequent
evaporation
by
keeping
the
bag
dripping
wet
cools
the
wine
almost
to
freezing
point.
The
water
of
a
covered
well
or
spring,
fresh
drawn,
in
which
a
pound
or
two
of
salt
is
thrown,
will
reduce
the
temperature
of
wine
to
a
low
and
agreeable
point.
The
Italians
still
hold
to
the
old
custom
of
lowering
the
dinner
w^ine
into
a
well
an
hour
or
two
before
use,
which
generally
renders
its
temperature
just
right.
Where
expense
be
no
object,
freezing
mixtures
may
be
used.
Eleven
parts
of
sal
ammoniac,
dry
and
pow-
dered, ten
of
nitre,
sixteen
of
Glauber
salts,
and
thirty-
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