1910 The Barkeeper's Manual by Raymond E. Sullivan (second edition)

t ion in t he cask . I f , on d r aw i n g t he ven t -peg, the liquor spu r t s out w it h violen ce, it is cer t ain t hat the p rocess o f ferm en t at ion is st ill goin g o n ; on the ot her hand, i f it appear s tp be st ill, and on bein g t ast ed is in good condit ion and br i sk , it m ay be held t o be in a fit st at e fo r bot t ling. I f , h owever , it be t oo b r i sk and fr ot h y w h ile "bot­ t ling, the bot t les ough t to be l eft un cork ed f o r a few h ou r s, and filled out. T h ey should on ly be filled up w it h in t w o inches fr om the top, as the fr ot h w or k s w it h in an inch o f t he cor k . CORKS FOR BOTTLING. T h er e is indeed no econom y in bad cor k s. I f t hey ar e not sufficien t ly sound, and allow the ai r to escape, the liquor becom es flat , and con se­ quen t ly so u r ; and t he bot t les m igh t n ear l y as well be l eft open. T h e cor k s should be soak ed in the liquor befor e being put int o the bot t les, and i f the bot t les be t hen laid on t h eir sides, the cor k s w i l l sw ell so as to be p er fect l y t igh t . I t need h ar d l y be added t hat gr eat car e should be t ak en t hat the -bot tles h ave been t h or ough ly washed , and are p er fect l y clean. TO RIPEN ALE OR PORTER. I f not flat when bot t led, t here are sever al w ays, am ong wh ich the fol l ow i n g m ay be recom­ m en ded : W h en about to fill the bot t les, put int o each a t easpoon fu l o f br ow n sugar , or t wo t easpoon fu ls o f rice o r wheat , or si x r aisi n s. 48