to
the sides, a few pieces of blotting paper put into the bottle, and
shaken with the water, will very soon remove it. Another way is to roll
up some pieces of blotting paper, steep them in soap and water, then put
them into bottles or decanters with a little warm water, and shake them
well for a few minutes: after this they will only require to be rinsed
and dried.

BOTTLING LIQUORS. Here the first thing to be attended to is, to see that
the bottles be perfectly clean and dry; if wet, they will spoil the
liquor, and make it turn mouldy. Then, though the bottles should be
clean and dry, yet if the corks be not new and sound, the liquor will be
damaged; for if the air can by any means penetrate, the liquor will grow
flat, and never rise. As soon as a cask of liquor begins to grow vapid,
and to lose its briskness, while it is on the tap, it should be drawn
off immediately into bottles; and in order to quicken it, put a piece of
loaf sugar into every bottle, about the size of a walnut. To forward the
ripening, wrap the bottles in hay, and set them in a warm place; straw
will not answer the purpose. When ale is to be bottled, it will be an
improvement to add a little rice, a few raisins, or a tea-spoonful of
moist sugar to each bottle. In the summer time, if table beer is bottled
as soon as it has done working, it will soon become brisk, and make a
very pleasant and refreshing drink.

BOTTLED CURRANTS. See that the bottles be perfectly clean and dry, and
let the fruit be gathered quite ripe, and when the weather is dry. The
currants should be cut from the large stalks, with the smallest bit of
stalk to each, and care taken not to wound the fruit, that none of the
moisture may escape. It would be best indeed to cut them under the
trees, and let them drop gently into the bottles. Stop up the bottles
with cork and rosin, and trench them in the garden with the neck
downwards: sticks should be placed opposite to where each sort of fruit
begins. Cherries and damsons may be kept in the same way.

BOTTLED GOOSEBERRIES. Pick some smooth gooseberries before they are
quite full grown, put them into gooseberry bottles lightly corked, and
set them up to their necks in a copper of cold water. Put a little hay
round the bottles to prevent their breaking, make a fire under them, and
let the heat increase gradually; let them simmer ten minutes, but not
boil. Take out the fire, and let them remain in the copper till cold.
Then take