GRINDING. 45 



considered the fruit need not be ground very small, though it was 

 the common practice in their day to do so with the view of getting 

 more juice. Marshall says that in the South and everywhere except 

 in the Cider Counties, it was believed that the cellular juice of the 

 fruit alone formed the necessary ingredients of good Cider. In 

 Herefordshire it was always commonly believed as it may be said to 

 be now, that the flavour of the Cider was chiefly derived from the 

 kernels, or pips, and the colour from the skin of the fruit ; and it 

 was therefore held to be all important that the pips should be 

 crushed in the mill. M. Berjot, a distinguished French chemist, 

 who studied the subject closely, and who wrote a prize essay on the 

 " Chemical Analysis of the Seeds of Apples," proves by numerous 

 experiments, that for Cider of the best quality, it was better not to 

 crush the pips, because the diffusible odour of the essential oil they 

 contain, spoilt the delicate flavour of the Cider ; but with fruit of an 

 inferior quality, deficient in flavour, it was an advantage to do so, 

 since the pips gave their own flavour to it, and took away the earthy 

 taste it is otherwise apt to have. M. Berjot invented a mill specially 

 designed to tear up and crush the fruit without bruising the seeds. 



Monsieur Hauchecorne distilled the spirit from Cider made 

 with the pips, and from that made without pips, and obtained 

 exceUent brandy from both, though the flavour was different. The 

 judges pronounced them to be equally good. — " Z^ Cidre" p. 341. 



The common belief, therefore, that it is necessery to crush the 

 pips to obtain the best quality of Cider, is not correct ; and the 

 impression also, that its colour is derived from the skin is equally 

 wrong, for, as was pointed out by Marshall, the palest coloured 

 Apples often produced the ruddiest Cider. He instanced the 

 Hagloe Crab, and it is equally observable in Cider from the White 

 Must, the Forest Styre, the White Bache, the Yellow Hereford, and 

 several other Apples, that have but little, or no colour themselves. 



In grinding the first portions of fruit, especially in a dry 

 season, it is necessary to sprinkle water over the Apples, " to wet 

 the mill," as it is termed. The juice first procured will be used to 

 give moisture to the succeeding grindings. The facility with which 



