to S. Raphael by the coast. From Hyeres to that place is just fifty miles, and the quick trains do it in four, the slow in five hours.
The mountains are mantled in cork wood, save the bald heads of some, and the making of corks is the main industry of the scattered villages.
The cork tree (Quercus suber) retains its leaves for two years. It has two envelopes of bark, which are quite distinct. The inner cannot be removed without destroying the life of the tree.
Virgin cork is not of much value; it is employed only for nets, and has no elasticity.
Only after the third harvest is the cork in perfect condition. The tree is then about forty years old. It is first skinned (démasclée) when the tree is aged twenty or five-and-twenty. The second peeling takes place when it is aged thirty or five-and-thirty. The third and best is collected when the tree is between forty and forty-five years old. The cork is taken off the trunk from above the ground to a height of about six feet, leaving the under surface of a coffee colour.
The cork bark is plunged into a cauldron of boiling water, and is left in it for half an hour. Then it is cut into strips, next into squares. It is again boiled for a quarter of an hour, and then allowed slowly to dry, and is not touched again for six months, after which it is cut into shape. The best corks are made out of strips that have been kept for three years. To whiten the corks they are subjected to sulphur fumes.
The great enemy to the cork tree is the Coroebus bifascatus, an insect that bores a gallery, not in the bark, but in the wood of the tree. It attacks the branches, and its presence can be detected by the sickly
