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class
equipment
is
desired
:
Cordial,
three-quarter-ounce
glass
;
Port
Wine,
two-ounce
glass;
Burgundy
Wine,
three-ounce
glass;
Claret,
four-ounce
glass;
small
goblet,
seven
ounces;
rég-
ulation
goblet,
ten
ounces.
For
Champagne,
the
old-style
saucer-shape
bowl
is
displaced
by
the
hollow-stem
round
bowl
glass
of
from
four
to
six-ounce
capacity.
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
considér-
ation.
The
Khine
wine
glass
should
be
the
round
bowl
shape,
but
standing
on
a
somewhat
higher
stem.
The
Brandy
or
Pouss
Cafe
in
the
three-quarter-ounce
size,
and
the
Sherry
in
the
two-ounce
size,
should
have
long
stems
and
taper
bowls,
with
straight
sides,
neither
flaring
or
cupped.
The
Cocktail
glass
has
its
own
particular
shape,
standing
on
a
high
stem,
with
a
low,
wide
taper
bowl.
The
Hot
Whisky
is
a
four
and
a
half-ounce
or
five-ounce
stem
glass,
with
a
flaring
or
bell-top
bowl.
Bar
bottles,
bitter
bottles,
cordial
cruets
and
decanters
should
conform
in
quality
and
pattern.
Pages
can
be
written
on
this
subject,
and
still
leave
uncov-
ered
many
other
détails
that
should
receive
full
considération
in
the
matter
of
equipment
for
bar
service,
but
a
close
observ-
ance
of
the
requirements
for
a
jjroper
equipment
of
glassware
cannot
fail
to
increase
the
popularity
of
a
liquor
dispensary.
A
glass
for
every
need
should
be
the
constant
rule.