The following outline illustrations of glasses present the selections made for the equipment of a first-class hotel.
All the illustrations (with the exception of the decanters and bottles) show the goods in half size.
The shapes are those approved for correct service.
TALL CHAMPAGNE Glassware for the Buffet 
WAETR GOBLET Glassware for the Buffet 
SAUCER CHAMPAIGN Glassware for the Buffet 
CHAMPAGNE TUMBLER & WATER TUMBLER Glassware for the Buffet 
RITZ CHAMPAGNE & HOLLOW STEM CHAMFAGN Glassware for the Buffet 
CUT STEM COCKTAIL & SHERRY Glassware for the Buffet 
TALL BRANDY Glassware for the Buffet 
COLLINS Glassware for the Buffet 
HIGH BALL & WHISKY Glassware for the Buffet 
HOT WHISKY Glassware for the Buffet 
CALIFORNIA COCKTAIL Glassware for the Buffet 
CAEE PARFAIT & CRÈME DE MENTE Glassware for the Buffet 
WINE & CLARET. RED HOCK. GREEN HOCK Glassware for the Buffet 
BEER GOBLET Glassware for the Buffet 
EGG GLASS & LEMONADE Glassware for the Buffet 
PONY BRANDY & POUSSE CAFE Glassware for the Buffet 
OLD FASHIONED WHISKY Glassware for the Buffet 
BITTER BOTTLE Glassware for the Buffet 
DECANTERS Glassware for the Buffet 
HANDLED DECANTERS Glassware for the Buffet 
OIL BOTTLE Glassware for the Buffet
Selection from the book “Applegreen’s Bar Book or How To Mix Drinks by John Applegreen, Formerly of Kinsley’s, Chicago and Holland House, New York. Published by the Hotel Monthly, Chicago, 1909”
