1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Correct Wines for all Occasions posit, and this when shaken injures both taste and ap- pearance of wines. If a host's wine will not stand de- canting, then he would better not serve it. When claret is the one wine at dinner, it is served with the course after the fish, whatever it may be. Claret is too acid a wine to go well w^ith sea-food of any description. Neither claret nor Burgundy contains sufficient alco- hol to keep its flavor more than twenty-four hours after decanting. GLASSES Fancy runs riot in the selection of wine- glasses. From the plain crystal to the fanciful Vene- tian or Austrian glasses, with their wondrous coloring and shapes that an orchid might envy, there is a wide choice. But unless a bachelor has a mint of money, he had best eschew colored and fanciful glasses and hold to the thin, clear glass, or perhaps finely-cut glass, as plain as possible. He should have for water, mint juleps, and the like, a goblet of regulation size. A punch glass holding two to the pint comes next in grade, and then a glass holding three to the pint for hot whiskies, sours, etc. The saucer-shaped champagne glass is the most artistic, although the hollow stem is equally popular — possibly more so. Cocktail glasses, special sherry glasses, and glasses for clarets and sau- ternes with green or red bowls as fancy dictates are necessary to the menage, and the list ends with glasses for pousse cafes and cordials, " pony " glasses for brandy, beer goblets — unless he elects to use the steins 165