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" Having got them properly cleaned, and the fruit ready picked, (which should not be too ripe,) fill such of them as you intend doing at one time, as full as they will hold, so as to admit the cork going in, frequently shaking the fruit down whilst filling.... "
The Philosophical Magazine: Comprehending the Various Branches of Science ... - Page 212
1809
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The Port Folio, Volume 4

1810 - 702 pages
...as full as they will hold so as to admit the cork going in, frequently shaking the fruit down while filling. When done, fit the corks to each bottle,...kettle with cold water, sufficiently high for the bottles to be nearly up to the top in it; put them in sideways to expel the air contained in the cavity...
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Transactions of the Society Instituted at London for the ..., Volumes 25-26

Royal Society of Arts (Great Britain) - 1807 - 864 pages
...the fruit down whilst filling. When, done, fit the corks to each bottle, and stick them lightly jn, so as to be easily taken out when the fruit is sufficiently...kettle, with cold water sufficiently high for the bottles to be nearly up to the top in it : put them in sideways to expel the air contained in the cavity...
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A Journal of Natural Philosophy, Chemistry and the Arts, Volumes 23-24

William Nicholson - 1809 - 856 pages
...each bottle, and stick them lightly in, so as to be easily taken out when the fruit is sufllcieutly scalded* which may be done either in a copper, or...from cracking the bottles: then fill the copper, or keU tie, with cold water sufficiently high for the bottles to be nearly up to the top in it: put them...
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Select Reviews, and Spirit of the Foreign Magazines, Volume 2

Enos Bronson - 1809 - 458 pages
...bottles as to be taken out easily when the fruit is lightly scalded, which may be done in a copper, a kettle, or sauce-pan, over the fire, first putting a coarse cloth of any kind at the bottom, to prevent the heat from cracking the bottles. Then the copper, the kettle, &c....
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Select Reviews, Volume 2

1809 - 448 pages
...hottles as to he taken out rasily when the fruit is lightly scalded, v hich may he done in a copper, a kettle, or sauce-pan, over the fire, first putting a coarse cloth of any kind at the hottom, to prevent the heat from cracking the hottles. Then the copper, the kettle, &c....
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Iron: An Illustrated Weekly Journal for Iron and Steel ..., Volume 19

Perry Fairfax Nursey - 1833 - 488 pages
...cork going in, frequently shaking the fruit down whilst filling; when done, fit the corks to eacli bottle, and stick them lightly in, so as to be easily...which may be done either in a copper or large kettle, over the fire, first putting a coarse cloth of any sort at the bottom to prevent the heat of the fire...
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