1911 Beverages de luxe

class equipment is desired :

Cordial, three-quarter-ounce glass ;

Port Wine, two-ounce glass; Burgundy Wine, three-ounce glass; Claret, four-ounce glass; small goblet, seven ounces; rég- ulation goblet, ten ounces. For Champagne, the old-style saucer-shape bowl is displaced by the hollow-stem round bowl glass of from four to six-ounce capacity. The bead and sparkle given to the wine by the hollow stem is obtained in no other shape, therefore leaves the other style glasses out of considér- ation. The Khine wine glass should be the round bowl shape, but standing on a somewhat higher stem. The Brandy or Pouss Cafe in the three-quarter-ounce size, and the Sherry in the two-ounce size, should have long stems and taper bowls, with straight sides, neither flaring or cupped. The Cocktail glass has its own particular shape, standing on a high stem, with a low, wide taper bowl. The Hot Whisky is a four and a half-ounce or five-ounce stem glass, with a flaring or bell-top bowl. Bar bottles, bitter bottles, cordial cruets and decanters should conform in quality and pattern. Pages can be written on this subject, and still leave uncov- ered many other détails that should receive full considération in the matter of equipment for bar service, but a close observ- ance of the requirements for a jjroper equipment of glassware cannot fail to increase the popularity of a liquor dispensary. A glass for every need should be the constant rule.