Irish third-level educational institution.
1Strain it and cork it up in a small phial.
2Then put it into a stone jug and cork it.
3Put the mixture into a stone jug, or a demijohn, and cork it tightly.
4Put it into a bottle and cork it tight.
5Put it immediately into bottles, and cork it tightly.
6Then bottle it, and cork it tightly next day.
7Put a spoonful of sweet oil on the top of each jar, and cork it closely.
8When milk warm, bottle and cork it tightly.
9They'd brought champagne, and when they popped the cork it broke a hole in the skylight.
10When you buy salaeratus, pound it fine, put it in a wide-mouthed bottle, and cork it tight.
11When it is as clear as crystal, not too luscious, drain carefully, and cork it up tight.
12Put it into small bottles; and when it is cold, cork it, and secure the corks with melted rosin.
13Put into it half an inch of lunar caustic; fill it up with good vinegar, and cork it tightly.
14Fill a soda bottle with spring water, put in the mixture, and cork it instantly with a well-fitting cork.
15When you see that the fermentation or working has subsided, cork it, and it will be fit for use next day.
16They had, however, replaced in the flask a sort of bung made of tarred oakum, which had been used to cork it.