The royal English and foreign confectioner : a practical treatise on the art of confectionary in all its branches; comprising ornamental confectionary artistically developed ... / by Charles Elmé Francatelli.
- Charles Elmé Francatelli
- Date:
- 1862
Licence: Public Domain Mark
Credit: The royal English and foreign confectioner : a practical treatise on the art of confectionary in all its branches; comprising ornamental confectionary artistically developed ... / by Charles Elmé Francatelli. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
36/498 page 2
![No. 2—The safest Method for corking1 Preserves. Soak the corks in tepid water containing a little sugar, and use Adams & Son’s corking machine [see illus- trations*] to press and force the corks into the bottles. No. 3—How to tie down the Corks. Twirl one end of a piece of string so as to form a circular loop measuring about two and a-half inches in diameter; then raise the string in your right hand —inside the loop—so as to represent the handle of a basket; place this contrivance immediately over the neck of the bottle, with the raised part of the string resting close upon the top of the cork, pull the two ends of the string tightly, raise up the ends, and fasten them together securely with a double-knot: let this he repeated crosswise. No. 4.—Tying down with Wire. It is necessary to wear strong gloves to prevent the wire from cutting your hands. Use pincers to fasten the ends, for the purpose of twistiug them securely instead of t3ring them as directed when using string. A circular piece of tin must he placed upon the top of the corked bottle to prevent the wire from cutting through the corks—an accident which would be sure to happen unless this precaution were used. The principal advantage of using wire instead of string for corking down preserves consists in its neatness. * Adams k Son’s Illustrated Catalogue is here and in other parts of this work, for the sake of brevity, thus referred to.](https://iiif.wellcomecollection.org/image/b21528007_0036.jp2/full/800%2C/0/default.jpg)
