18 / 96
to crack.
HlNTS AND RULES FOR BARTRNDERS.
position for any length of time, the corks become dry,
16
and the gas is liable to escape.
17. During the process of cooling. sparkling wi nes,
the bottles should not be placed in direct contact with
t he ice, because that po r t ion o f ' t h c b o t t l e
which
touches the ice cools more rapidly than the remainder,
causing unequal contraction and consequent tendency
18. When sparkling wines are served in the bottle
they should. be put i n an i c e -pail, and the space be–
tween the bottles and pail f illed with ice broken small.
When the bottle i s en t i r ely su r r ounded by i ce, the
liability of c r acking f r om u nequal contraction does
19. When Champagne is i n occasional use, being
served by the glass or for m i x i ng b everages, it is a
good plan t o p l ace the bo t tl e on a r a ck , t he neck
sloping downwards, and insert t h r ough i;he cork a
corkscrew syphon provided with a cut oR or faucet, by
the use of which a small portion may be drawn oR' at
a time without 8llowing any' escape of the gas.
20. Mineral waters contained in syphons should be
cooled gradually, and not allowed to stand in contact
with the ice. A l t h ough the syphons are constructed
of very Chick glass, Chis very thickness, while aR'ording
complete resistance to the expansion of the gas con–
t ained, is t h e mo r e l i abl e t o c r ack f r om unequal
contraction, when only one po r t ion of. Che syphon is
touching the ice.
21. Cordials, Bitters, and. Syrups should be cooled
gradually, and not laid upon ice. A ' moderate degree
of coolness is sufficient for these preparations, as they
a re only' used i n s mall portions f o r m i x i n g a n d
Ravoring.
not exist.
H a V e lO C k T O b a e e O a
Retail Priee,6d., l/- 0 I/6 per plng.