Читать книгу The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, 2nd ed. - Appert Nicolas - Страница 6

I chose glass, as being the matter most impenetrable by air, and have not ventured to make any experiment with a vessel made of any other substance. The ordinary bottles have generally necks too small and ill made; they are also too weak to resist the blows from the bat and the action of the fire: I, therefore, caused bottles to be made for my especial use, with wider necks, and those necks made with a projecting rim, or ring, on the interior surface, placed below, and resembling, in form, the rim which is at the top of the exterior surface of the necks of bottles. My object was, that when the cork had been forced into the neck of the bottle, three-fourths of its length, in the manner already described, it should be compressed in the middle. In this manner the bottle is perfectly corked on the outside as well as within. It thus opposes an obstacle to the swelling, or expansion, which arises from the operation of heat upon the substance enclosed within the bottle. This mode of forming the neck of the bottle is so much the more indispensable, as I have repeatedly known the swelling to be so strong, as to push out corks of three or four lines in length, though confined by two iron wires crossed. The bottles and vessels should be made of a tough substance [de matière liante], the former having the weight of twenty-five or twenty-six ounces for each litre7 that the bottle contains. The glass ought to be of equal thickness in every part, or it is liable to break in the water-bath. The form of the Champagne bottle is most convenient; it is the handsomest as well as the strongest, and is of the best shape for packing up.