Bottling and Corking

Wonderful illustrations accompany this 1870 description of corking and tying to a bottle.

Wooden topped corks from Beeton 1863 book. Blog post HERE

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American Agriculturist for the Farm, Garden, and Household. August 1870:

Bottling and Corking.

Among household operations that of bottling, including the most important part, corking, is usually carelessly done. With many liquids their preservation depends upon the complete exclusion of the air. Good corks are essential, and those should be selected which have the fewest holes or imperfections in them. The compressibility and elasticity of cork are remarkable; and these qualities, which especially adapt it to its use are qualities which no substitute possesses. In thorough corking, a cork much larger than the neck of the bottle is used, and is driven in with considerable force. A bottle of champagne Fig. 1. is a remarkable example of skillful corking. In this the cork is about twice the diameter of the mouth of the bottle, and is compressed and forced in by a powerful machine. In household practice, nothing so complete as this is required.

We have recently seen in the House-furnishing establishment of J.H. Baldwin, a German contrivance for compressing the corks in bottling. Its structure and operation will be understood by the inspection of fig. 1, and the section, fig. 2. It is essentially a conical tube with a plunger. The apparatus is set upon the neck of a bottle, the plunger lifted, and a cork introduced at the opening shown in the engraving.-- The cork drops into the cavity a, figure 2, which, it will be noticed, tapers downwards; it is lined with metal. By striking upon the top of the plunger with a mallet, the cork is driven downwards, and so much compressed in its passage, that it enters the neck of the bottle with ease.

LOOP.

Good corks should be procured and soaked in warm water, to render them pliant, and then be pressed and driven in with a wooden driver; a flat piece of heavy wood or a mallet will answer. In filling the bottle it should not be so full that the cork will touch the liquid, as the bottle will be broken in driving the cork. There should be a space of an inch or more between the surface of the liquid and the bottom of the cork; this will prevent breaking.

There are cork pressers made of iron, but a simple wooden lever like that shown in figure 3 will answer. If the corks are to be sealed the projecting portion should be cut off even with the neck of the bottle before dipping them in the melted wax.

TIE.

Liquids such as ginger-pop, beer, etc., where there is a pressure from the inside of the bottle, need to have the corks tied down. In this case the projecting portion of the cork is not cut off. There are several kinds of knots used in tying, one of the easiest of which we give. Form a loop as shown in figure 4, then turn up that part of the string a, which crosses the loop, as in fig. 5. This is to be placed over the neck of the bottle, and by pulling the ends may be made to fit beneath the lip, as in fig. 6. The two ends are then tied above the cork.

CORK PRESS.

There are cork pressers made of iron, but a simple wooden lever like that shown in figure 3 will answer. If the corks are to be sealed the projecting portion should be cut off even with the neck of the bottle before dipping them in the melted wax.

TIE APPLIED.

Liquids such as ginger-pop, beer, etc., where there is a pressure from the inside of the bottle, need to have the corks tied down. In this case the projecting portion of the cork is not cut off. There are several kinds of knots used in tying, one of the easiest of which we give. Form a loop as shown in figure 4, then turn up that part of the string a, which crosses the loop, as in fig. 5. This is to be placed over the neck of the bottle, and by pulling the ends may be made to fit beneath the lip, as in fig. 6. The two ends are then tied above the cork. Bottles containing liquids if intended to remain a long time, should be laid upon the side, as this prevents the cork from becoming dry and admitting air.

"Bottling and Corking." American Agriculturist for the Farm, Garden, and Household. August 1870. p.305 http://researchingfoodhistory.blogspot.com/2024/11/bottling-and-corking.html

Wooden topped corks from Beeton 1863. Blog post HERE

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