1960 The U K B G Guide to Drinks (3 rd edition revised)

U. K. B. G. GUIDE TO DRINKS One of the main difficulties with glasses has been to make them completely sterile, i.e., free from bacterial infection. In these days this can be achieved by use of a new detergent, which if added to the water at the rate of one part in six thousand will render aU glasses sterile when passed through this solution. Glasses should not only be clean but should also be highly polished; nothing is better than to see a glass which sparkles against the light. The size and shape of drinking glasses vary considerably and to give the reader some help in the estimation of quantities we give below a table of glasses to the bottle:—

Size of Glass

No. of Glasses

(ounces).

per bottle.

1/2

52

3/4

34.2/3

1

26

1.1/4

20.4/5

1.1/2 1.3/4

17.1/3 15.6/7

2

13

2.1/4 2.1/2

11.5/9

10.2/5

2.3/4

9.5/11

8.2/3

3

3.1/4

8

3.1/2 3.3/4

7.3/7

6.14/15

6.1/2

4

4.1/4 4.1/2 4.3/4

6.2/17

5.7/9

5.9/19

5.1/5

5

34