BUBBLES ON CHAMPAGNE.
Pour out a glass of champagne, or bottled ale, and wait till the effervescence has ceased; you may then renew it by throwing into the liquor a bit of paper, a crumb of bread, or even by violently shaking the glass. The bubbles of carbonic acid chiefly rise from where the liquor is in contact with the glass, and is in greatest abundance at those parts where there are asperities. The bubbles setting out from the surface of the glass are at first very small; but they enlarge in passing through the liquor. It seems as if they proceeded more abundantly from the bottom of the glass than from its sides; but this is an ocular deception.