Fine Crystal Glassware: All glassis made from humble materials, sand , lead, lime, soda, potash, and manganese which are all heated together in a huge furnace, with bits of broken glass added to help the melting process. It is what is done with the molten materials next that effect the finished product’s quality and price.
Pressed Glass: This is often the least expensive glassware, (everyday beverage glas ses) . It is made by pouring or blowing molten glass into a mold. It is heavier in appearance than molten glass.
Hand-blown Glass:This is more expensive than machine
made because of the extensive workmanship involved.
The piece is then placed in an annealing oven and allowed to cool at precisely the right temperature to avoid flaws or shattering from rapid changes. The sensitivity of full lead crystal lead content makes the production of each piece an even more delicate operation.
Today, there are also computerized machines that produce good- quality blown glass.
Crystal: Strictly speaking it no different from glass. The term is usually used to refer to all fine glassware. Lead is added to some glassware, which gives it more weight, increases its resilience and adds brilliant sparkle.
Generally there are 2 kinds
of crystal hand cuts:
The cutter's wheel goes over
the glass a minimum of 2 times for the rough cut and a 3rd time to polish.
Following wheel cuts, crystal is placed in an acid bath as a final polishing step. This bath transforms the cuttings into clear prismatic brillance.
If a grey cut is part of the
design, an additional cut is executed directly following the acid polishing.
Engraving and Etching: These are created by drawing on the glass with acids.
A crystal suite consists of a water goblet/large wine glass, wine glass and a fluted champagne glass. Iced beverage glasses may be substituted for the water goblet/large wine glass.
Hock Wines for white Rhine wine are taller than regular white wine glasses with a squat bowl.
Brandy glasses have a distinctive short stemmed, chubby shape so the drinker can warm the brandy in his hand and savor its aroma.
Champagne occupies a very special place as the drink of choice for special occasions. Once it was used only for a special toast. But now it is often uses as the wine for the whole evening. There is a champagne flute which is tall and narrow. There is also the champagne saucer which is much broader across the top.
Double Old Fashioned. These are shorter and squatter than the highball with about a 10 to 14 ounce capacity. These are usually used for on the rocks beverages,
Martini: This glass is stemmed with a flared straight sided bowl which can be used for other cocktails, like Manhattans and Margaritas.
You may wash your crystal by hand, using a mild liquid dishwashing detergent. To prevent chipping and scratching crystal when washing, remove rings and swing the faucet out of the way.
If you use the dishwasher, arrange the pieces securely in the top rack so they do not touch or become dislodged. Use a mild liquid detergent, as dishwasher detergents, over time, will cause abrasive marks on fine crystal. Always allow the stemware to cool before removing it from the dishwasher.
Full lead content makes glass
sensitive to hot and cold extremes. Really fine crystal should always be
washed by hand.
Always allow air space around each piece of crystal when you store it. Since glass expands in hot temperatures, extra air space eliminates the possibility of the crystal breaking because it has expanded and touched another piece.
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