Cordials should be consumed in extremely small quantities, and this, as a rule, is the method in which they are employed. A small conical glass, containing not much over a tablespoonful, is the proper size for the cordial. They are to be used rather as a flavoring after the dinner, and especially after the coffee than at any other time or between meals. It is a very common custom at dinner parties, among the richer classes, to have a small glass of cordial after the coffee. The French name generally applied to cordials of this class is pousse cafe. The drinking of cordials and liqueurs of a habit-forming character, such as absinthe, has been productive of most serious injury.