HISTORIC ISSUES
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Vol.17
No.2 - 7/15/1882 |
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Courtesy of the New York
State Historical Association Library, Cooperstown, N.Y (.PDF files)
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April 2009
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February 2009
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New York Canal Times -
Online newspaper
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Mercury Media Group
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Antiques Around the Clock
by Bob Becker |
Before glass was widely used by the Egyptians, people used anything from animal horns to pottery. The animal horn drinking vessels undoubtedly added a certain zest to the beverage, considering the sanitary practices en vogue during that era.
Pottery was an improvement if the portion holding the liquid was glazed. Otherwise, it too could become quite “zesty.” Glass was a great improvement since it was lighter, clear (easy to see how much head was on your ale) and eminently more sanitary (if it was washed).
Another unique feature of glass beverage containers was that while drinking one could observe that which was happening around them, just in case someone wanted to rob or assassinate them. You probably have seen the pewter drinking mugs with glass bottoms; the former problem was the reason for the glass bottom. It also allowed the drinker to see how clean or unclean the mug was.
Glasses evolved into different shapes in order to enhance the various liquids one imbibed.
Standardization of the shapes and sizes allowed the various taverns to keep competitive with the other purveyors of drink. Wine glasses became very specialized.
White wine is usually served in a clear or greenish tinted hock shaped glass (footed and stemmed). The reason for the preference to really clear glass was to check the color of the wine. White wine is best drunk when less than two years old.
After two years the wine begins to turn pale amber, deepening in shade as it grows older. It also has a slightly unpleasant taste which separates it from the younger vintage. Clear glass also allows the drinker to check for sediment in the bottom or cork floating on top.
Champagne is also served in a footed stemmed glass but with the lip being slightly narrower than the widest part of the glass. This was to preserve the effervescence of the beverage. Some may argue that the shallow wide top footed and stemmed glass is the preferred vessel for serving champagne, but I prefer the narrow slender tall flute to convey this drink.
Legend has it that champagne was made by accident in a monastery and the monk who first sampled it exclaimed “I am drinking stars.” Too much of it and he would be seeing stars!
Red wine is also usually served in a clear footed stemmed glass. This clarity best serves to highlight the beautiful shades of red that this wine exhibits. Unfortunately, if there is sediment one only notices it when the container is emptied. When emptying a container by imbibing, a good piece of advice is to drink slowly, checking out the bottom of the vessel.
A strong drink usually comes in a small clear container. The quality of the glass, etching, cutting and finishing depend on the prices charged by the dispensing establishment.
Beer is one of the oldest of man’s quaffing choices. Easily made in the basement or barn from local grains, it served as the choice of the working man from time immemorial through today.
Preferred by purists is the German lager glass, which is footed then joined by a small glass knob to a tall round form which tapers upward and outward from the base. I think the beer mug was invented by a clever entrepreneur in Coney Island who preferred to sell and resell the air filled bases and thick glass sides of his vessels.
The thicker glass reduced the amount of beer they could contain and were quite durable. Unfortunately some patrons came to rue this type of container since it was a rather formidable weapon in a saloon brawl.
Bob Becker is an antiques appraiser living in Richfield Springs.
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