XXV / 146
i~g ~pem, ~~peciaJ}y .
in
drawir~g
the
cork, .
shaki~g
of
the bottle should
be avoided.
Serve Sherry, Tuladeria and Port
wines at
50
to
60
degrees.
Serve cocktailswith oysters; sherry
with soup; Sauterne; or
"
1
hi~e
·wine,
v.ith
fish; claret, or light red wine,
with meat; rich red wine 'vith
en~
trees; champagne before and with
dessert; Cognac and ·cordials with
coffee, cigars and cigarettes.
Xumber
of
glasses contained
in
the
so-called
quart
bottles:
Brandy......................
32
Sherry . . . . . . . . . . . . . . . . . .
:
.·. . .
·2
-1-
~aderia
and
Port. . . . . . . . . . . . . .
Io
Hock, Sau:terne and ·Claret.
:
.·. . . 8
MA~hampagne
. . . . . . . .. .. . . . . . . . . . . 6
OARG
·.
A
barrel
of
ale or beer contains
3
I;
gallons, and there are 3,
9
6$
ounces in a barrel. Table shows
amount expected for t his same :
Size
Xo.
Per
Amount
Giass
Glasses
Glass
.
8
oz.
496
5
cts.
$24.80
9
..
440
5
•
•
22.00
IO
..
396
5
..
19.80
II
"
360
5
'.
18.oo12
"
33°
5
"
16.50
14
"
283
5
"
14. 1$
16
"
220
s
"
11 .80
xxµ1