Note H — § V. Of Corking.

Many persons believe they have corked well, when they have forced the cork even with the mouth of the bottle; but this is a great mistake. On the contrary, whenever the whole of the cork, instead of withstanding the blows of the bat, is forced into the bottle, it is adviseable to draw it out and substitute another in its place. Thus the believing that a bottle corked very low is well corked, because no liquor escapes when the bottle is turned with its neck downwards, is an error, which, joined to the use of bad corks, causes a number of losses. He who corks with care and judgment is satisfied that the operation has been performed well by the resistance of the cork to the blows of the bat, and never thinks of turning the neck of the bottle downwards. It is besides sufficient to reflect on the punctures met with in cork, and on all the hidden defects which may subsist in the interior even of the finest cork, by means of which, the air may be introduced; in order to be convinced of the propriety of making use of none but the very best corks, and that, after having well compressed them in the machine for that purpose; and also of corking them so closely that they become very much compressed in the middle.

It is in this way only, that losses can be prevented from frequently taking place, which have often no other cause than bad corking; for, if a bottle does not instantly run when carelessly corked, it proceeds from this circumstance, that the air has not had time to penetrate through the apertures which may be in the interior of the cork: and, in fact, how different is the quality of wine, drawn from the same cask! and how many bottles do we meet with, which have lost more or less of their contents!