CHAMPAGNE AND SOUND.
Pour sparkling champagne into a glass until it is half full, when the glass will lose its power of ringing by a stroke upon its edges, and will emit only a disagreeable and puffy sound. Nor will the glass ring while the wine is brisk, and filled with air-bubbles; but, as the effervescence subsides, the sound will become clearer and clearer, and when the air bubbles have entirely disappeared, the glass will ring as usual. If a crumb of bread be thrown into the champagne, and effervescence be re-produced, the glass will again cease to ring. The same experiment will also succeed with soda-water, ginger wine, or any other effervescing liquid.