1923 Harry of Ciro's ABC of mixing cocktails (second impression)

fine clean muslin, and care be taken to stop the operation directly any of the sediment or crust appears in the wine passing through the neck of the bottle, which should on no account be allowed to pass into the decanter, as otherwise the presence of any of the sediment in the decanter will destroy the delicacy and flavour of the wine. A decanting funnel is recommended for decanting good wines. It should be remembered that many a good bottle of wine has been spoilt by neglect to wipe the lip and neck of the bottle before decanting, or by neglect to use a clean decanter, clean muslin or a clean strainer. With regard to decanting very old wines, such as old vintage Ports, it is best to remove the neck of the bottle below the cork with a pair of tongs which are supplied for this purpose. The tongs are heated and the neck of the bottle gripped just below the cork. On removing the tongs apply to the neck of the bottle where the tongs have held it a piece of rag dipped in cold water. The neck will then come off easily and cleanly. Serving. Never serve wines, particularly Claret, Burgundy or Port, in a decanting basket. It should always be decanted. No wine should be served that is defective or " corky " (a term used to indicate wine that has been tainted and gives forth a smell, however slight, of a bad cork). Fine wine deserves fine glass. Serve in large thin glasses and only two-thirds filled. To con noisseurs the bouquet is as attractive as the flavour. Champagne is often served too cold. The bottle should be put in an ice bucket for not longer than