[36] Millimeter = .0394 inch. These classes of sizes are of course divided again and again by the manufacturers. To this size classification must be added a quality distinction, and this generally takes the same as before described, in sorting the cork-board, grading down from the best which is tawny or pink in color, with a fine texture, free from cracks, stone cells, or other blemishes. As has been stated, the punch is now employed in most corkwood establishments, but there are still a few who do the work by hand and maintain that the best results are obtained in this manner. Hand-cut corks or stoppers are used mostly for the high-class wine trade and are a little more expensive than machine cut. There is also a hand machine for shaping corks, which consists of a knife, the blade of which is placed horizontally, joined generally to a piece of wood, to which a back and forward movement is given similar to that of a carpenter’s plane. In moving, the knife turns the square cork, or whatever shape it may be, by a series of belt attachments, and takes off a strip of cork (palilla) more or less thick, according to the distance from the axis of the cork and the edge of the blade; the principle being the same in the power machine, if these are parallel the resulting cork will be cylindrical, and if not, it becomes conical. The standard size stopper is the prime use to which corkwood has been put, and in the making of it the best material is used; this material coming in varying thicknesses, it sometimes is difficult to secure enough for making “champagnes,” so some manufacturers produce a stopper that answers the requirements by fastening two pieces of thin superfine corkwood together with a rubber cement made by dissolving pure Para rubber in disulphide of carbon, which makes a very good binder and not lessening the quality service to any appreciable degree. After the corks are cut, the ends are not always as even and as smooth as desired, so they are taken to a sandpaper wheel which revolves very rapidly in an upright position, and against this the corks are held for a few seconds until the surface becomes smooth and straight, the dust created being collected and used in various ways. (See “Waste Utilization.”) CORK-DISK MAKING (See “Waste Utilization”) Since the Crown Seal stopper, for beer bottles particularly, has come into vogue, there has been a great demand for cork disks which form the medium for air tightness and this has given the cork-worker an opportunity to utilize a grade of corkwood that usually had but little commercial value, that is, a thin bark. It may be well to state here for the uninitiated that the Crown Seal is made up of a tin cap, corrugated on the lapped edge, for gripping the top of the bottle, a corkwood disk and a water-proof paper between the disk and cap, a very ingenious device.