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MANUFACTURING AND ADULTERATING LIQUORS.
65
CIDER.
There seems to be but little difference in the mode .
practised in different countries
in
the production of
cider.
The apples, after being plucked, are left in heaps
in the orchard for some time, to complete their ripen–
ing, and render them more saccharine. They are
then crushed between grooved cylinders, surmount–
ed by a hopper, or in a circular trough, by two ver–
tical edge-wheels of woqd moved by a horse; after
passing through which they are received into large
tubs or sieves, and are then called pommace.
They are afterwards laid on the vat in alternate
layers of the pommace and clean straw. 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 every thing
held in mechanical susperuiion is deposited.
MANAGEMENT OF OIDER.
Cider should be stored in a cool place, and should
01gi1ized
by