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than a quart of wine left in the cask. Do not use a tap; wine is 
almost sure to be spilled unless it is carefully fixed on, and it, more- 
over, dumages the head of the cask, and the cost of coopering will 
be charged to the consumer. 
Method of Bottling. 
Corking—Put the corks in a bucket of warm water; this will 
soften them and make it easier to drivé 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 sufficient room 
should be left for the cork, or else the bottle might burst. 
