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354. Bottling and Fining.--Corks should be sound, clean, and sweet. Beer and porter should be allowed to stand in the bottles a day or two before being corked. If for speedy use, wiring is not necessary. Laying the bottles on their sides will assist the ripening for use. Those that are to be kept should be wired, and put to stand upright in sawdust. Vines should be bottled in spring. If not fine enough, draw off a jugful and dissolve isinglass in it, in the proportion of half an ounce to ten gallons, and then pour back through the bung-hole. Let it stand a few weeks. Tap the cask above the lees. When the isinglass is put into the cask, stir it round with a stick, taking great care not to touch the lees at the bottom. For white wine only, mix with the isinglass a quarter of a pint of milk to each gallon of wine, some whites of eggs, beaten with some of the wine. One white of an egg to four gallons makes a good fining.