the operation of putting up liquors in bottles corked, to keep, ripen, and improve. The writers on good husbandry give divers rules concerning the bottling of beer, cider, and the like. The virtues of Spaw, Pyrmont, Scarborough, and other waters, depend on their being well bottled and corked, otherwise they lose both their taste and smell. To preserve them, it is necessary the bottles be filled up to the mouth, that all the air may be excluded, which is the great enemy of bottled liquors. The cork is also frequently secured by cement. Some improve their bottled beer, by putting crystals of tartar, and wine or malt spirits, and others, by putting sugar boiled up with the essence of some herb, and cloves, into each bottle.

Cyder requires special precautions in the bottling; being more apt to fly, and burst the bottle, than other liquors. The best way to secure them, is to have the liquor thoroughly fine before it be bottled. For want of this, some leave the bottles open a while, or open them after two or three days bottling to give them vent. If one bottle break, through fermentation, it is best to give them all vent, and cork them up again. Mean cyder is apter to break the bottles than rich. Some soak the corks in scalding water, to render them more pliant and serviceable. Another particular to be observed is, to lay the bottles so as that the liquor may always keep the cork wet and swelled. Something also depends on the place where the bottles are set, which ought to be such as exposes them as little as possible to Botting the alterations and impressions of the air; the ground is better for this purpose than a frame; sand better than the bare ground; and a running water, or a spring often changed, best of all.

To hasten the ripening of bottled liquors, they are sometimes set in a warm place, or even exposed to the sun, when a few days will bring them to maturity.