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1036
Enquire within upon everything
·
Robert Kemp Philp
220
Corks
should
be
sound,
clean,
and
sweet.
Beer
and
porter
should
be
allowed
to
stand
in
the
bottles
a
day
or
two
before
being
corked.
If
for
speedy
use,
wiring
is
not
necessary.
Laying
the
bottles
on
their
sides
will
assist
the
ripening
for
use.
Those
that
are
to
be
kept
should
be
wired,
and
put
to
stand
upright
in
sawdust.
Wines
should
be
bottled
in
spring.
If
not
fine
enough,
draw
off
a
jugful
and
dissolve
isinglass
in
it,
in
the
proportion
of
half
an
ounce
to
ten
gallons,
and
then
pour
back
through
the
bung-hole.
Let
it
stand
a
few
weeks.
Tap
the
cask
above
the
lees.
When
the
isinglass
is
put
into
the
cask,
stir
it
round
with
a
stick,
taking
great
care
not
to
touch
the
lees
at
the
bottom.
For
white
wine
only,
mix
with
the
isinglass
a
quarter
of
a
pint
of
milk
to
each
gallon
of
wine,
some
whites
of
eggs,
beaten
with
some
of
the
wine.
One
white
of
an
egg
to
four
gallons
makes
a
good
fining.
355.
To
Sweeten
Casks.
Mix
half
a
pint
of
vitriol
with
a
quart
of
water,
pour
it
into
the
barrel,
and
roll
it
about;
next
day
add
one
pound
of
chalk,
and
roll
again.
Bung
down
for
three
or
four
days,
then
rinse
well
with
hot
water.
356.
Wrinkly
Paintings.
Oil
paintings
hung
over
the
mantel-piece
are
liable
to
wrinkle
with
the
heat.
357.
To
Loosen
Glass
Stoppers
of
Bottles.
With
a
feather
rub
a
drop
or
two
of
salad
oil
round
the
stopper,
close
to
the
mouth
of
the
bottle
or
decanter,
which
must
then
be
placed
before
the
fire,
at
the
distance
of
about
eighteen
inches;
the
heat
will
cause
the
oil
to
insinuate
itself
between
the
stopper
and
the
neck.
When
the
bottle
has
grown
warm,
gently
strike
the
stopper
on
one
side,
and
then
on
the
other,
with
any
light
wooden
instrument;
then
try
it
with
the
hand:
if
it
will
not
yet
move,
place
it
again
before
the
fire,
adding
another
drop
of
oil.
After
a
while
strike
again
as
before;
and,
by
persevering
in
this
process,
however
tightly
it
may
be
fastened
in,
you
will
at
length
succeed
in
loosening
it.
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