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MIXED DRINKS.
It is a custom in many cafes, when serving old
champagne,for the waiter to place the cork upon the
table as a guarantee of its matui-ity. Some think they
can judge the age of the wine by the appearance of the
eork, besides the year of the vintage is frequently
stamped on the cork. Checks should be sent in with
each order or a memorandum of charges.
The efiervescence of champagne depends much
upon the form and condition of the glass used. It
spai'kles much more freely when poured into a glass
that is pointed than in one that is round or flat at the
bottom. The presence of a little dust left a careless
waiter will greatly increase the development of the gas;
and the glass which after being rinsed is wiped with a
cloth, will cause the champagne poured into it to
sparkle; but the same wine will be comparatively still
if poured in a glass which has been merely rinsed.
Champagne should he kept at a temperature of
about 50° until nearly time to use it, when it should he
32°. Whiskies, etc., 40°; Hocks and Sauternes, 40°;
Clarets and red Burgundies, 65° and 70°. Beer in
summer 40°; winter, 50°. Bottled goods should lie on
their sides until placed in position for use.
It will sometimes be necessary to know the kinds