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^omt
JWaife
^Minm
DEVONSHIRE
CIDER
The
apples, after
being
plucked,
are
left
in
heaps
in
the
orchard
for
some
time,
to
complete
their
ripening,
and
render
them
more
saccharine.
They
are
then
crushed
between
grooved
cylinders,
surmounted
by
a
hopper,
or
in
a
circular
trough,
by
two
ver-
tical
edge-wheels
of
wood
moved
by
a
horse;
after
passing
through
which,
they
are
re-
ceived
into
large
tubs
or
crocks,
and
are
then
called
pomace.
They
are
afterwards
laid
on
the
vat
in
alternate
layers
of
the
pomace
and
clean
straw,
called
reeds.
They
are
then
pressed,
a
little
water
being
occasionally
added.
The
juice
passes
through
a
hair
sieve,
or
similar
strainer,
and
is
received
in
a
large
vessel,
whence
it is
run
into
casks
or
open
vats,
where
everything
held
in
mechanical
suspension
is
deposited.
The
fer-
mentation
is
often
slow
of
being
developed;
though
the
juice
be
set
in
November
or
De-
cember,
the
working
sometimes
hardly
com-
mences
till
March.
Till
this
time
the
cider
is
sweet;
it
now
becomes
pungent
and
vi-
nous,
and
is
ready
to
be
racked
for
use.
If
the
fermentation
continue,
it
is
usual
to
rack
it
again
into
a
clean
cask
that
has
been
well
sulphured
out,
and
to
leave
behind
the
head
and
sediment;
or
two
or
three
cans
of
cider
are
put
into
a
clean cask,
and
a
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