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MIXED DRINKS.
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of commencing on the open bottle and having to get
out the new one later. The bottle should first he placed
oppositethe guest farthest off and last to the gentleman
who ordered.
In opening still wines the top of the capsule should
he cut, leaving the shining metal below to form an
ornamental hand. Wipe 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
"iborkwith the nippers and the wires will come off easily
by a twist of the hand. It will be ne'cessary to use the
cork-screw 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 and the cork should be drawn steadily with the
right and without shaking the bottle. There is no
danger by this method.