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.