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checked and the goblet filled without spilling. Do not
fill the glass of any wine to the brim, but leave a quarter
of an inch or more free. Rich Champagne only requires
to be stood in ice up to the shoulder of the bottle for not
longer than twenty minutes, even in the hottest weather.
It is important to remember that too much icing destroys
body and vinosity. Served with ice puddings a rich
Champagne is delicious, or even after soup, but it would
be considered cruel to provide nothing but Champagne
during the whole of a dinner. Should Champagne be
required between Luncheon and Dinner, it is well to
serve a biscuit with it.