1910 The Barkeeper's Manual by Raymond E. Sullivan (second edition)

fu l l o f w arm w at er ; shak e them w ell f o r a few m inut es, then r i n se w it h clear cold w at er ; w ipe t he ou t sides w it h a d r y clot h, pu t t he decan t er s t o d rain , and when d r y t h ey w i l l be alm ost as b r i gh t as n ew ones. T h i s is the best and safest mode o f clean i n g decan t er s. Som e per son s, h ow ever , use a lit t le fine sand, and ot her s egg ­ shells cr ush ed int o sm all pieces, wh ich ar e shaken about in the gl ass w it h cold w at er ; a beau t i fu l polish m ay be gi ven by t h is m eans. HOWTO LOOSEN TIGHT DECANTER STOPPERS. St opper s o f gl ass decan t er s fr equ en t l y fr om a var i et y o f causes, becom e so fixed t hat t h ey can­ not be r em oved w it hou t danger. W h en ever t his is t he case place a lit t le sw eet oil w it h a feat h er round t he st opper and t he neck o f the decan t er , and set it n ear t he fire. W h en t oler ab ly w arm t ap t he st opper gen t ly on all sides w it h a ligh t piece o f wood , and it w i l l soon becom e loose, or the neck o f the decan t er m ay be rubbed sh ar p ly w it h a piece o f m u sl i n ; the fr i ct i on w i l l expan d the gl ass o f the decan t er , and in t h is w ay set the st opper fr ee. Gr eat car e m ust be t ak en t h at the st opper is not broken .

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