B O T 
The worms hatched from thcfe eggs foon find their way 
further up the inteftines, and often penetrate even into the 
donlach. After a fpfficient time for acquiring their def- 
tined growth, they naturally quit their old place of abode ; 
in order to this they get towards the lower part of the in¬ 
teftines, and are either voided with the dung, or of themfel ves 
crawl out. There is nothing fingular in the figure of thefe 
worms; they are larger than thofe of the common flefti- 
fly, and fmaller than thofe of the ox-fly ; they are fome- 
what of a conic figure, their head being pointed, and their 
pofterior part much larger ; they are of different colours, 
fome greenifh, and others yellovvifli, and fome brown ; 
they are provided with each two cruftaceous hooks, by 
which they lay hold, and pull themfelves along by that 
means; and adhere fo firmly to the coats of the inteftines, 
as to prevent their being forced out of their habitation by 
the fa;ces before they are ripe for their chryfalis (fate. 
When thefe worms are only in fmall numbers in a horfe, 
they are of no harm to the animal; but there are feafons 
in which they increafe to fuch vaft numbers, that they are 
.a very fatal malady ; and, in fome years, when horfes have 
died of a fort of epidemic difeafe, after they have been 
opened, prodigious numbers of thefe worms have been 
living in their ftoma'chs, each having eat itfelf a fort of 
cell in the membrane of the ftomach, and all being lodged 
there as clofe together as the feeds in a pomegranate. We 
are not to wonder at ali how fucb immenfe numbers of 
worms ftiould be found in one horfe, lince one female is 
able to depofit more than feven hundred, as M. Vallif- 
nieri has obferved. When thefe worms are fallen from 
the inteftines of the horle, they crawl about till they find 
fome place of fafety, where they make a ftiell of their (kin, 
and undergo all their changes, and from whence they fi¬ 
nally come out in form of the parent fly. For the cure of 
botts in horfes, fee the article Farriery. 
BOTT,y. Among bone-lace weavers, a kind of round 
cufhion placed on the knee, whereon they work or weave 
their lace with bobbins, &c. 
BOT'TENSTEIN, or Pottenstein, a town of Ger¬ 
many, in the circle of Franconia, and bifhopric of Bam¬ 
berg : twenty-two miles eaft-fouth-eaft of Bamberg. 
BOTTESTA'NO, a town of Germany, in the county 
of Tyrol r ten miles fouth of Bruneck. 
BOT'TIA, a colony of Macedonians in Thrace. The 
people were called Botticei. PLin. 4. c. 1. 
BOTTICEL'LI (Aleflandro), born at Florencein 1437, 
learned the rudiments of painting under Filippo Lippi. 
He executed feveral pidfures for pope Sixtus IV. and o- 
thers for the city of Florence : for thefe he received large 
fums of money, all of which he expended, and died in 
great diftrefs, aged feventy-eight. He was not only a 
painter, but a man of letters. Baldini, according to the 
general report, communicated to him the fecret of engrav¬ 
ing, then newly difeovered by Finiguerra their townfman. 
The famous edition of Dante’s Poem, printed at Florence 
by Nicholo Lorenzo della Magna, A. D. 14S1, and to 
which Botticelli undertook to write notes, was evidently 
intended to have been ornamented with prints, one for each 
canto; and thefe prints (as many of them as were finifhed) 
were deftgned, if not engraved, by Botticelli. 
BOT'TLE,y. [ bouUille , Fr.] A fmall veil'd of glafs, 
or other matter, with a narrow mouth to put liquor in: 
Then if thy ale in glafs thou wouldft confine, 
Let thy clean bottle be entirely dry. King. 
A quantity of wine ufually put into a bottle; a quart.— 
Sir, you (hall (lay, and take t’other bottle. Addifon.— A 
quantity of hay or grafs bundled up.—Methinks I have 
a great defire to a bottle of hay ; good hay, fweet hay, hath 
no fellow. Shakefpeare. —Bottle is often compounded with 
other words ; as bottle-friend, a drinking friend ; bottle- 
companion. 
The ancient Jewifti bottles were made of goats’ or other 
wild beads’ (kins, with the hair in the infide, well fewed 
together; an aperture one of the animal’s paws ferving 
VoL. 111. No. 1-32. 
B O T 305 
for the mouth of the veil'd. Glafs-boltles are better for 
cyder than thofe of ftone. Foul glafs-bottles are cured by 
rolling (and or fmall (hot in them ; multy bottles, by boil¬ 
ing them. Bottles are chiefly made of thick coarfe glafs ; 
though there are bottles of boiled leather made by the 
cafe-makers. Fine glafs bottles covered with draw or 
wicker, are czWeAJlaJks or bettees. The quality of the glafs 
has been fometimes found to a (feet the liquor in the bot¬ 
tle. Dr. Percival cautions again!! the practice of cleaning 
wine-bottles with leaden (hot. It frequently happens through 
inattention, that fome of the little pellets are left behind; 
and, when wine or beer is again poured into the bottles, 
this mineral poifon will (lowly dift'olve, and impregnate 
thofe vinous liquors with its deleterious qualities. The 
fweetnefs which is fometimes perceived in red port-wine 
may arife from this caufe, when fuch adulteration is nei¬ 
ther defigned nor fufpeded. Pot-afh is recommended for 
cleanfing bottles; a fmall folution in the water will clean 
twm grofs. 
BOT'TLING,y. The operation of putting up liquors 
in bottles corked, to keep, ripen, and improve. The vir¬ 
tues of Spaw, Pyrmont, Scarborough, and other, waters, 
depend on their being well bottled and corked, otherwife 
they lofe their tafte and fmell. To preferve them, it is 
neceflary the bottles be filled up to the mouth, that all air 
may be excluded, which is the great enemy of bottled li¬ 
quors. The cork is alfo further fecured by a cement. 
Some improve their bottled beer, by putting chryftals of 
tartar and wine, or malt fpirits ; and others, by putting 
fugar boiled up with the eflence of fome herb, and cloves, 
into each bottle. Cyder requires fome precautions in the 
bottling ; being more apt to fly, and burft the bottle, than 
other liquors. The fafeft way is to have the liquor tho¬ 
roughly fine before it be bottled. For want of this, fome 
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 beft to give them all 
vent, and afterwards cork them up again. Weak cyder is 
apter to break the bottles than (Irong. Some foak the 
corks in fealding water, to render them more pliant and 
ferviceable. Another particular to be obferved is, to lay 
the bottles fo as that the liquor may always keep the cork 
wet and (welled. Something alfo depends on the place 
where the bottles are fet, which ought to be fuch as ex- 
pofes them as little as poflible to the alterations and im- 
preflions of the. atmofphere. The ground is better for 
thispurpofe than a frame; fand better than the bare ground, 
and a running water or a fpring often changed, beft of all. 
To haften the ripening of bottled liquors, they are fome¬ 
times fet in a warm place, or even expofed to the fun, 
when a few days will bring them to maturity. 
To BOT'TLE, v. a. To inclofe in bottles.—When wine 
is to be bottled off, wadi your bottles immediately before 
you begin ; but be fure not to drain them. Swift. 
BOT'TLE-FLOWER,y. [cyantkus, Lat.] A plant. 
BOT'TLESCREW,y. A (crew to pull out tlie cork. 
—A good butler always breaks off the point of his botlle- 
ferezv in two days, by trying which is hardeft, the point of 
the ferew or the neck of the bottle. Swift. 
BOT'TOM,y. [< botm , Sax. bodem, Germ.] The lowed 
part of any thing. The gound under the water. The foun¬ 
dation ; the ground-work.—On this fuppofition my rea- 
fonings proceed, and cannot be affedted by objedfions which 
are far from being built on the fame bottom. Atterbury _. 
A dale; a valley ; a low ground.—On both the fhores of 
that fruitful bottom , are (till to be feen the marks of an¬ 
cient edifices. Addifon. —The part mod remote from the 
view'; the deepeft part.—His propofals and arguments 
(hould with freedom be examined to the bottom , that, if 
there be any miftake in them, nobody may be milled by his 
reputation. Locke. —Bound ; limit.—There’s no bottom, 
none, in my voluptuoufnefs. Shakefpeare .—The utmoft ex¬ 
tent or profundity of any man’s capacity, w hether deep or 
(hallow.—I will fetch off thefe judices: 1 do fee the 
bottom of juftice Shallow : how fubjedt wc old men are to 
4 I lying! 
