Cochise review., 1900-11-10
USED-OVER BOTTLES.
Those That Have Held Champagne
 Are Used Over and Over.
Foreign Made Glass Ranks HiUhest in the Trade--lnterestinRF Facts About an important Busi-
 ness in This Country.

ness in This Country.
 Does all of the American grown champaign go into bottles in America, and is it sold as what it is, or does it pretend to be of French origin?
 What in particular suggests this question. says the Chicago Chronicle, is tl statement recently made by d visitor tu the New York state wine district that whatever may be said abo1lt the wine itself, the champagne bottle cannot be made in America A member of one of the leading New York bottle manufacturers said, when ment; for ourselves, we don't try to make champagne hotties: beer bot ties are more in our line. But don't believe champagne bottles can be sue cessfully made anywhere in this cOnn- try A champagne bottle is expected to be of certain recognized green color and certain taperipg form. We can get the form, of course, and We can get the color pretty nearly, but we cannot get that brilliancy in tha glass which you find in, French bottle, combined with sufficient strength
 Anoth CT mauufacturer took the view that the question of ability or in ability to equal the French bottles with bottles of American sand iS i'm material, because the supply of sec ond-hand champagne bottles iS fully equal to the demand.
 From these two statements 1t ap. pears that the growers of American champagne in California, New York and Ohio must be content with bottles that have already done servicS in bringing the wine of Rheims to this country. A bottle dealer in New York says that this ia undoubtedly the case.
 "This firm" he said, "is the largest firm of bottle dealers in the United States. We ship, even in slack timeS, from three to four car loads of sec ond-hand champagne bottles . week. A car load is from 25o to 300 gross, This means, of course, about 15o,0Oo bottles 6 week. or 7,s0o,ooo bottles 6 year.
 The destination of this mighty army of bottles? The dealer begged to be excused from giving particulars. Some of the bottles find their way to Cali fornia, but 1t was gathered that much of the bottling is done in New York. And the much more interesting fact was elicited that large number of bottles which come to America as champagne bottles degenerate to the base uses of beer. This is one result of the war with Spain and the rescue of Cuba. Beer is now largely export ed to Cuba in ex-champagne bottles, which seems to prove the assertion of the bottlemaker that there is no de mand for such bottles at first, hand for American-made champagneas
 The enormous numbers quoted by the bottle dealer suggests strong re, hections, melancholy to the total ab- stainer, on the bibulousness of this great ClLy. IL must not pc dssualGCl, however, that all the 7,50O,0O0 annual dead men" shipped by this firm popped their corks within the limits of New York city Many of these come from other cities. But the greater number lie at the door of New York, where the janitors. and bartenders put them Besides, Kip, ling's description of Fuzzy Wuzzy- Els all ot sand and ginger when alive, And 'e's generally .hammin when s's
 dead
 applies in both points to bottle of champagne, It becomes dead man" only to be washed in huge whole sale way by either the dealer or. the bottler and filled up again with ''fizz"' in some mysterious way, So very like ly the same bottle is sold full, popped, emptied, sold empty, washed and filled again as often as half dozen times in one year. This is 6 terrible record of giddy dissipation for the bottle It reconciles decent Ameli. cans to the thought that. such bottles cannot be made out of American min erals