109 / 244
Cider.
109
ill
require
about
2
tons
weight
to
render
the
resi-
uum
completely
free
of
juice.
The
necessary
pressure
is
obtained
very
easily,
d
in
a
powerful
manner,
by
the
compound
levers
ressing
upon
a
lid
or
sink
made
of
wood,
about
wo
inches
thick,
and
rendered
sufficiently
strong
y
two
cross-bars.
It
is
made
to
fit
the
opening
of
he
box
exactly
;
and,
as
the
levers
force
the
lid
own,
they
are
occasionally
slacked
or
taken
off,
nd
blocks
of
wood
are
placed
on
the
top
of
the
id,
to
permit
the
levers
to
act,
even
after
the
lid
as
entered
the
box
itself.
Additional
blocks
are
epeated,
until
the
whole
juice
is
extracted.
The
ressure
may
be
increased
more
or
less,
by
adding
r
diminishing
the
weight
suspended
at
the
extremity
f
the
lever.
The
liquor
thus
obtained
is
allowed
to
stand
un-
isturbed
twelve
hours,
in
open
vessels,
to
deposit
ediment.
The
pure
juice
is
then
put
into
clean
asks,
and
placed
in
a
proper
situation
to
ferment,
he
temperature
being
from
forty-five
to
sixty
egrees.
The
fermentation
will
commence
sooner
r
later,
depending
chiefly
on
the
temperature
of
he
apartment
where
the
liquor
is
kept
;
in
most
ases,
during
the
first
three or
four
days,
but
some-
imes
it
will
require
more
than
a
week
to
beffin
this