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Six bottles will be necessary for every gallon of wine in the 

 cask. If the syphoning has been well done there will not be more 

 than a quart of wine left in the cask. Do not use a tap ; wine is 

 almost sure to be spilled unless it is cleverly fixed on, and it, 

 moreover, damages the head of the cask. 



Method of Bottling. 



CORKING. Put the corks in a bucket of warm water; this will 

 soften them and make it easier to drive them. If tapered corks are 

 used, they are simply fitted in the neck of the filled bottles and they 

 are then driven in with the driver. If the corks are not tapered 

 each one in turn is put in the chamber of the hand-corking tube, 

 which is then placed on the neck of the bottle, and the pusher is 

 then driven down by means of the driver or a wooden mallet. 



It is advisable that the bottles be well filled, but plenty of 

 room should be left for the cork, or else the bottle might burst. 



