Prohibition Etiquette Humor

From 1920 through 1933, there was a period of “Prohibition” in the United States. During this period, the production, the sale or transportation and even the import of alcohol was banned. There were a few loopholes in the law, but the illegal production and sale of alcohol became a way of making many “bootleggers” wealthy and was at the same time highly competitive and dangerous.

Don’ts for Today

“Books of etiquette, like other works of reference, must be kept up-to-date,” said “Boss” Murphy at a New York luncheon.

“Our 1921 books of etiquette, for example, should have several up-to-date items such as:

• “Don't lick the pieces at launchings.”

• “Don't, when a hooch sleuth comes to search your house, produce a pint of the real stuff – produce a quart.” — Chico Record, 1921

🍽️Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

Prohibition Glassware Etiquette

This beer glass flair seems to represent the only outstanding novelty in the Christmas trade. The fancier stores have devoted their purchasing attention to this department to the exclusion of all others which probably provides a commentary on current modes, manners and thought.
“The Prohibition Era began in 1920 when the 18th Amendment to the U.S. Constitution, which banned the manufacture, transportation and sale of intoxicating liquors, went into effect with the passage of the Volstead Act. Despite the new legislation, Prohibition was difficult to enforce. The increase of the illegal production and sale of liquor (known as “bootlegging”), the proliferation of speakeasies (illegal drinking spots) and the accompanying rise in gang violence and organized crime led to waning support for Prohibition by the end of the 1920s. In early 1933, Congress adopted a resolution proposing a 21st Amendment to the Constitution that would repeal the 18th. The 21st Amendment was ratified on December 5, 1933, ending Prohibition.” -History.com

The Trend In Gifts, Manners and Modes of 1932

IN THE PRE-PROHIBITION days, the old saw about the man with the beer salary and the champagne appetite, had a point that appears to have been lost in the dry years. Certainly, the lowly juice of the malt that was once content to rest in a growler or a thick-bottomed glass mug wouldn't be able to understand what this old world has come to, were it to return to earth by grace of Congress, I took a turn around the stores last week and discovered that most of them had well equipped bars featuring glasses for beer and that the majority of the novelty sales were taking place in these nooks. And what beer glasses! 

Ornate tumblers in many colors and styles, representative of the highest art of the glass blowers, objects of art that made the once swagger steins look tawdry and cheap by contrast. And the prices being asked! Some of us old-timers gathered around one synthetic bar and reminisced on the situation and it was the consensus that time was when a barrel of beer could have been purchased for the price of two of the 1932 serving glasses, Curiously enough, this beer glass flair seems to represent the only outstanding novelty in the Christmas trade. The fancier stores have devoted their purchasing attention to this department to the exclusion of all others which probably provides a commentary on current modes, manners and thought. 

It was something of a contrast to leave these emporiums and go ont to the auction rooms where the Hill Smith treasures were being sold to the elite of San Francisco and the pick of the dealers. Those who had the good fortune to be Smith guests up Rio Vista way before the crash, remember well the fine dining room equipment. The Smith collection of glassware and coffee cups was noted throughout the district. Few were able to set a table more complete in detail. Yet the collection brought virtually nothing on the auction block. 

I saw handsome gold spun coffee cups, masterpieces of the art of china decoration, that cost as much as $40 apiece, go for $2. Oriental rugs that retailed at $6500. having difficulty reaching a $300. mark and imported furnishings selling for a song. I think the chief lesson to be learned from the auction rooms is not that there is a dearth of money in the community but that we have learned to become hard bargainers and our Yankee thrift is finally finding its way to the surface.– Oakland Tribune, December, 1932

🍽Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

Etiquette Outside of Prohibition

Partying like it's 1922

Imbibing Outside US' 18th Amendment

From the alcoholic beverages of the chafing-dish supper to those of the dinner is a natural transition. At the formal dinner wines often accompany the courses and, as already mentioned, liqueurs and cordials supply the final liquid note after the coffee. The theory of alcoholic beverages at the formal dinner is a simple one. Certain fixed and definite rules obtain and are generally observed. Three wines may be served, though the best social form prefers one or two.

Sherry or Madeira

Sherry or Madeira may accompany the soup course. They should be poured after the soup has been placed, and served from a decanter. In general wine should always be poured slowly, and glasses should be filled only two-thirds. The etiquette is for the waitress to pour a little wine into the host's glass, then filling the glasses beginning at the host's right. Sherry should always be served cold, at a temperature of 40° Fahrenheit; the Madeira may be served at a temperature of 65°F, or that of the room.

Sauterne or Rhine Wine

Sauterne or Rhine Wine go with the fish course. They are poured, like the Claret, at the end of the preceding course, before the next course comes on. They (like Sparkling Burgundy and Champagne) are served from the bottle, and the bottle should be held in a folded napkin or bottle holder. The mean average temperature of Sauterne should be 50°F. Some prefer it decidedly cold (chilled in the icebox), others only slightly cold. Rhine Wine should always be cold: 40°F.

Claret

Claret is the wine for the entree and, as a rule, is served from a claret pitcher. Being a light wine, it may be served with the Champagne and instead of it to those who do not prefer the Mumm. Claret should be poured at the end of the course immediately before the one with which it is served. The room temperature or one of 65°F is the proper one for Claret.

Champagne, Burgundy or Port

These wines are served with the meat courses. In order that Champagne or Sparkling Burgundy may come on the table at the proper temperature (Champagne 35° and Burgundy 70° F) it must be ice-packed for several hours before serving. Care must be taken, however, that it does not frappe when, if required at short notice, it is salt-and-ice packed half an hour before serving. 

Sweet Champagne, on the other hand, is improved in flavor if slightly frappeed. It should always be served very cold. Like Sauterne, Champagne and Burgundy are served from the bottle. In serving them the wire should be cut, and the cork carefully worked out of the bottle by pressing it up with the thumbs. It is wise to work out the cork under the edge of the table, since it is sometimes projected with much power. The temperature for Port is 55° F.

Cordials and Liqueurs

Cordial glasses holding a small quantity are used for serving these sweet, aromatic beverages. Cordials are served plain, with crushed ice or with cream. In serving Creme de Menthe the straw is unusual in private home service, though customary in some hotels. Creme de Menthe glasses should be filled two-thirds full with fine crushed ice, then a little of the cordial poured over it. Chartreuse (green or yellow), Benedictine, Grenadine, Apricot Brandy, Curacoa, and Dantzig Eau de Vie arc usually served without additions or ice. 

Benedictine or Creme de Cacoa, however, may be served with a dash of plain or whipped cream. The exceedingly sweet Creme Yvette should he served with cracked ice, like Creme de Menthe. Noyau, Kirschwasser, Maraschino and Grenadine may be served as cordials, or reserved for the flavoring of puddings, ices and sauces.—From Lillian B. Lansdown's, 1922 “How to Prepare and Serve a Meal; and Interior Decoration” 

🍽Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia Etiquette Encyclopedia