_Corks and Corking._--Cheap bad corks are always dear; the best corks are soft, velvety, and free from large pores; if squeezed, they become more elastic and fit more closely. If good corks are used, of sufficiently large size to be extracted without the corkscrew, they may be employed many times in succession, especially if they are soaked in boiling water after, which restores them to their original shape, and renews their elasticity. [Illustration: 68. Corking Bottles.] The most common mode of fastening down corks, is with the ginger-beer knot, which is thus made:--First the loop is formed as at _a_ Fig. 68, then that part of the string which passes across the loop is placed on the top of the cork, and the loop itself is passed down around the neck of the bottle, and by pulling the ends of the cord it is made tight beneath the rim; the ends of the string are finally brought up, and tied either in a double knot, or in a bow on the top of the cork. For effervescing drinks, such as champagne, which require to be kept a longer time and are more valuable, a securer knot is desirable, which may be made thus:--A loop as at _b_ is first formed, and the lower end is then turned upwards and carried behind the loop, as shown at _c_; it is then pulled through the loop as at _d_, and in this state is put over the neck of the bottle; the part _a_ being on one side, and the two parts of the loop on the other; on pulling the two ends, the whole becomes tight round the neck, and the ends, which should be quite opposite, are to be brought up over the cork, twice twisted, as at e, and then tied in a single knot. Insects are often troublesome in devouring corks. This evil may be prevented by the following remedies. (1) Smear petroleum over the corks and bottle-necks, (2) Dip the cork and neck into a paste of quicklime which has just been slaked, and let it concrete on the bottle. =Aerated Drinks.=--These may be divided into two classes, alkaline and saccharine. The alkaline, usually called mineral waters, are such as soda, seltzer, potass, &c.; while the saccharine are those which contain a portion of sugar, such as ginger beer, lemonade, and the various drinks made from the syrups. The alkaline mixtures after settling in the tanks, are usually passed through a lawn sieve, and then pumped through the machine, which impregnates them with carbonic acid gas. Saccharine drinks do not undergo this process, but a given quantity is put into each bottle or siphon, and the aerated water is forced into the bottle on it. Either hard or soft water may be used for aerated drinks, so long as it is pure; when any doubt exists, it is always best to have it filtered. When a choice of water can be had, use hard or spring water for saccharine drinks.