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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.