The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1902-01-01

vary widely, from the squat. thick
stemmed, heavy glass to the tall, slen-
der, graceful one with flowers ground
on its surface. Between the two styles
the varieties are almost infinite, but
may be grouped into the dozen kinds
already referred TO. Some Of them are
plain, some Of them are elaborate. But
all-that Is. all which are OF the best
quality-haye one attribute in COM
mon: They ali ring when tapped with
a wooden pencil, giving out a clear,
bell-like sound.
They are, or ought TO be. clear as
distilled water and look as cold as Or
gained charity. They range in price
from Is cents to SIS a dozen, the cheap
er ones being used at banQUets and
public dinners, where they are apt &c
be broken. while the costlier ones ars
kept by connoisseuPs ana wealthy peO-
pie for their private tables. The com
mOnest and least expensive glass is the
fat-bott0med affair, with a star in the
Bottom. This glass resembles d tum-
bier in shape, and the star in the bot
tom is 10 cause the wine 10 effervesce
more freely than It otherwise would.
AS in everything else, fashions in
champagne glasses vary from time 10
time and come round in cycles. The
glass which is fashionable today viii
go out Of use for the most part in
few years. only to be the proper thing
again in eight or ten years. The SGu-
Ger shape, which vas the original
champagne glass. has always, in one
form or another, held its place as the
most distinctive vessel in which the
famous wine is served. This saucer
on a stem. as it has been called, has
always, and in some form always Will
be popular especiaaly-for polite society,
for its form permits the drinker to
get the wine without the unpleasant
necessity Of introducing ais nose into
the glass or else throwing back his
head. Neither of these things is al
lowed in polite society, so the shallow
saucer-Iike glass with a slender stem
has remained in favor, though its
shape has changed from time TO time.
. 8 .
During the present year the old
fashioned glass, which was used by
our grandfathers, Is again coming into
fashion for general use and is sun
planting most Of the more elabor2ta
glasses which have nel1 the field IN
recent years. Most Of the glasses have
the hollow stems, which give long
distance for the bubbles to rise, but
which are cordially dislfked by the
men and women Who have the care Of
them. for the hollow stems are hard
TO keep clean
One of the present day favorites is
the tulip glass" when is a broad
bowIed. slender-steInmad affair, and is
multi-colOred. This means that it IS
an imported glass aad that the men
/ who make il have a secret process -
which rainbow tints, made Of dsy col
ors. are mixed with the molten glass
I and later on baked or burned irJo
I the shell-like bowl. The secret Of this
/ process is carefully guarded, but the
/ results are more than pleasing to the
( eye, for the glass. when il is turned
/ over to the importer is nothing more
nor less than a hollow bulb. or she'll. CT
] ever-changing tints. This glass, 1e-
/ spite its beauty Of shape and tint. does
not find favor with many veteran Ti2e
drinkers, who like to quench their
! thirst With the German champagne.
/ Why the styles in champagne glasses
! change il is hard to tell. 10 one can
! give a definite answer, unless IL be the
} manufacturer. who keeps placing ne"
/ shapes on the market, perhaps 10
/ stimulate the trade. This may be the
cause in part. and il is also probably
in part due TO the human craving tor
/ change, which drives the fashionable
world from one extreme to another
with amazing rapidly