CLEANING.—Perhaps no more effectual and easy mode of cleaning wine and beer bottles can be recommended than that commonly adopted, viz., the use of small shot and water; in the case of old port wine bottles, however, it often occurs that the mechanical action of the shot fails to remove the hardened crust from the interior; a small quantity of pearlash or soda, or still better, the washing liquids described in another page, added to the water, will soften the crust sufficiently to permit its easy removal; there is, however, one objection to the use of shot for the purpose of cleaning bottles; unless due care be taken, by the violence of the shaking it often happens that several become firmly wedged between the bottom and sides of the bottles, and are not removed by the subsequent rinsings with clean water, and if the bottles are used for acid wines or other liquids (almost all our home-made wines contain a considerable portion of free acid), the shots are slowly dissolved; and from the metallic arsenic which they contain, as well as from the lead itself, the liquid is rendered poisonous. This effect may be readily guarded against by removing any shots which may have become fixed, by a stiff wire slightly hooked at the end. Decanters are formed of flint glass, which is much softer and more readily scratched than the common kinds, they require therefore a less rough treatment; in general, warm (not boiling) water, with the addition of a few pieces of coarse brown paper, and if requisite a little soda, will be found effectual; should greater force be required, a small portion of tow wrapped round the notched end of a moderately stiff wire, and used with a little strong soda, will be found sufficient. Sand or ashes should never be employed in cleaning decanters, as they roughen and totally disfigure the brilliant surface of the glass. DRYING.—It is scarcely necessary to speak of the advantages of being able to dry thoroughly both decanters and common bottles; if the former, after having been cleaned, are put away wet, they become musty; and many liquids are much injured by being put into wet bottles. Some of our readers have doubtless experienced the inefficiency of the ordinary means for drying decanters, &c., after draining for some days they still remain damp, and if placed near a fire the warmth merely drives the vapour to the colder part of the vessel; they may, however, be readily and quickly dried after draining, by making them slightly warm and blowing in fresh air with a pair of bellows, which rapidly carries out the damp vapour, and leaves the vessel perfectly dry. If bellows are not at hand, the damp air may be _drawn out_ (not blown) with the mouth, assisted by a tube sufficiently long to reach nearly to the bottom of the decanter; in the laboratory a piece of glass tube is usually taken, being always at hand, but for domestic use a piece of paper may be rolled up so as to form an extemporaneous and effectual substitute.