1902 Red Top Rye by Ferdinand Westheimer and Sons

placed into the glass at once, and should always be handled with a small spoon or fork, never with the hands. Red Top Rye should be kept directly on the ice, but brandy and other liquors require only a moderate amount of cold. All liquors should- be kept lying down in order to keep the corks moist and prevent the strength from being lost by evaporation. In case of wines and champagne, if the bottle is set upright, the cork dries and the gas escapes. Champagne requires careful handling. If removed from the ice once and al lowed to get warm, it loses its finer qualities. A second icing injures both flavor and strength. In serving wines, care should be taken in pouring into the glasses. The bottle should be steadily handled, so that any sediment in the bottom will not be dis turbed.

25