ALL ABOUT THE HOUSE.

New Zealand Graphic, Volume X, Issue 13, 1 April 1893, Page 309

ALL ABOUT THE HOUSE.

PUTTING CORKS IN BOTTLES. There are few things that puzzle the average woman more than properly corking bottles. The corks never fit, and there is no end of bother about them.

When bottled goods are to be put up, select any corks which are of approximate size, throw them into a kettle of water, place the kettle on the stove and let the water boil for ten or fifteen minutes, frequently stirring it, and pressing the corks under water, although if tightly covered, this may not be necessary.

Then take out the corks and wash them thoroughly, linse out the kettle and put them back in more hot water. After standing a few minutes they are ready for use. A cork two or three sizes larger than the bottle may easily be put

No. 2. in by pressing the lower end with the fingers. Then insert in the neck of the bottle, putting in beside it a large-sized pin. Press it in a little way, then taking the bottle in the hands, crowd the cork against the door or casing or any solid object, turning the bottle round and round until the cork is pressed into place. Then, with a pair of small pincers or the edge of a dull knife, catch hold of the head of the pin and draw it out. After this, press the cork in again. If the bottle is to be sealed, continue the pressing in until the cork is even with the top of the bottle; then dip in melted wax or other sealing material, and wipe off what runs down. Take a bit of partly cool wax, and with the thumb press it closely over the top of the cork. By frequently wetting the thumb the wax will not stick. If the bottles are hot, it is necessary to wait until partly or altogether cool before finally sealing them ; then dip them into the wax two or three times, allowing them to cool between times. In this way a coating of the substance sufficiently thick to exclude ail air will ire formed. Great care is neceesary in sealing, as oftentimes the tiniest airhole or bubble causes the contents of the bottle to ferment. Corks may be obtained of dealers in bottlers’ supplies, or, what is much more accessible and convenient, they may be engaged beforehand from wine-rooms or restaurants where bottles of wine are frequently opened. Champagne corks are desirable, as they are almost always of very line quality. Once familiar with the steaming process, no difficulty will be experienced in putting up bottles of goodies of all sorts.