wine is served from original bottles
cooled to 52 degrees, and poured into long stemmed, light green glasses.

Fifth Course. With the entree, claret is served from a decanter having a
handle and poured into pure white glasses, never colored. The
temperature of the claret should be from 65 to 75 degrees, at least
thirteen degrees warmer than other wines.

Sixth Course. With the roast, champagne is served from native bottles,
as cold as possible, but not iced. The usual champagne glasses are
saucer-shaped stem glasses, although some prefer a goblet shape, one
size larger than a claret glass.

Seventh Course. A sherbet. With this cooling refreshment, regular
sherbet glasses (small glass cups with handles) are necessary.

Eighth Course. Game with salad should be accompanied with burgundy,
slightly warm, at 65 or 70 degrees, served from native bottles in wicker
basket, poured into plain crystal glasses. After the eighth course the
table is cleared for the first time of all plates, knives and forks,
leaving only the water goblets, champagne and liqueur glasses before the
guests. All crumbs are carefully swept away, and dessert spoons and
forks laid for the

Ninth Course. With this course champagne is the favorite beverage in
every country. After the dessert plates, forks and spoons are removed, a
finger-bowl partly filled with water is placed before each guest, on
plate having upon it a doily, a fruit knife and a nut pick (if fruits
and nuts are to be served). After the fruits, cognac and liqueurs, such
as annisette, benedictine, chartreuse or kummel, are served in miniature
decanters, without handles, and poured into tiny thimble-shaped glasses,
which should match the decanters, either plain or colored, cut or in
striking gold effects. Creme de menthe is served on shaved ice in a
special bowl-shaped glass, from a highly decorated small decanter either
of white or colored glass without a handle.

Sherry, port and madeira are improved by being decantered several hours
before using. In winter, the decanters should be dipped in warm water or
otherwise warmed.

All possible care should be taken in handling and decanting wines in
order not to disturb the deposit which may exist in the bottle. Nearly
all wines precipitate a sediment which sometimes resembles sand or white
crystals. Its presence is rather a mark of superiority than inferiority
in the quality of the wine. This deposit, however, if shaken, destroys
the brilli