neck of every bottle: as to your bottles, choose the smallest you can find, which will increase the number of dozens, and please your master; for a bottle of wine is always a bottle of wine whether it hold more or less; and if your master has his proper number of dozens, he cannot complain.
Every bottle must be first rinsed with wine, for fear of any moisture left in the washing: some, out of a mistaken thrift, will rinse a dozen bottles with the same wine; but I would advise you, for more caution, to change the wine at every second bottle; a gill may be enough. Have bottles ready by to save it; and it will be a good perquisite either to sell, or drink with the cook.
Never draw your hogshead too low; nor tilt it for fear of disturbing your liquor. When it begins to run slow, and before the wine grows cloudy, shake the hogshead, and carry a glass of it to your master; who will praise you for your discretion, and give you all the rest as a perquisite to your place: you may tilt the hogshead the next day, and in a fortnight get a dozen or two of good clear wine to dispose of as you please.
In bottling wine, fill your mouth full of corks, together with a large plug of tobacco, which will give to the wine the true taste of the weed, so delightful to all good judges in drinking.
When you are ordered to decant a suspicious bottle, if a pint be out, give your hand a dextrous shake, and show it in a glass, that it begins to be muddy.
When a hogshead of wine or any other liquor is to be bottled off, wash your bottles immediately before you begin; but, be sure not to drain them, by
