Although that part of the cork layer on the tree should not be used for making corks, the piece-workers who typically strip the cambium layer even go so far as to strip that layer underground in order to get more cork board. Despite the seasoning and sterilizing that take place thereafter, a problem may occur when the finished cork is placed in the filled bottle of wine, as the cork then is normally in contact with the wine. Since the surface of the cork consists of an enormous number of cells that have been cut in the punch-out process, the cork's surface contact with its immediate environment is much greater than that of a perfectly smooth surface. Each microscopic cork cell is a microcontainer, and cork easily takes odors from its environment. Unfortunately, the wine in most bottles of wine is similarly susceptible to adulteration or contamination.
Spring is here, and most foragers' fancies turn to thoughts of morels.
The true morels are in the genus Morchella, a name that first appeared in the scientific literature almost three centuries ago, in 1719. Given its vintage, it is not surprising that the name's origins have since been lost. However, many theories abound. One source claims it was derived from an old German word for morel. Another believes it was based on a name used for centuries for some mushroom found in central and northern Europe, identity unknown.