131 / 330
600
MISCELLANEOUS
VALUABLE
EECEIPTS.
131
circular
trough,
or
by
a
cider-mill,
which
is
either
driven
by hand
or
by
horse
power.
When
the
pulp
is
thus
reduced
to
a
great
degree
of
fineness,
it
is
conveyed
to
the
cider-press,
where
it
is
formed
by
pressure
into
a
kind
of
cake,
which
is
called
the
cheese.
This
is
effected
by
placing
clean
sweet
straw
or
hair-cloth
between
the
layers
of
pomace
or
pulp,
till
there
is
a
pile
of
8
or
10
to
12
layers.
This
pile
is
then
subjected
to
different
degrees
of
pressure
in
succession,
till
all
the
must
or
juice
is
squeezed
from
the
pomace.
This
juice,
after
being
strained
in
a
coarse
hair
sieve,
is
then
put
either
into
open
vats
or
close
casks,
and
the
pressed
pulp
is
either
thrown
away
or
made
to
yield
a
weak
liquor,
called
washings,
or,
as
we
call
it,
water-cider.
After
the
liquor
has
undergone
the
proper
fer-
mentation
in
these
close
vessels,
which
may
be
best
effected
in
a
temperature
of
from
40
to
60
degrees
of
Fahrenheit,
and
which
may
be
known
by
its
appear-
ing
tolerably
clear,
and
having
a
vinous
sharpness
upon
the
tongue,
any
further
fermentation
must
be
stopped
by
racking
off
the
pure
part
into
open
vessels
exposed
for
a
day
or
two
in
a
cool
situation.
After
this,
the
liquor
must
again
be
put
into
casks,
and
kept
in
a
cool
place
during
winter.
The
proper
time
for
racking
may
always
be
best
known
by
the
brightness
of
the
liquor,
the
discharge
of
the
fixed
air,
and
the
appearance
of a
thick
crust
formed
of
fragments
of
the
reduced
pulp.
The
liquor
should
always
be
racked
ofi'
anew
as
often
as
a
hissing
noise
is
heard,
or
as
it
extinguishes
a
candle held
to
the
bung-hole.