46 FERMENTATION. 



water may be added is to be lamented, for in this way the character 

 of the Cider is often much deteriorated. It may be sold at a 

 cheaper price, but increase of bulk increases trouble, and therefore 

 expense, and the adulteration prevents the possibility of obtaining 

 the price which a better cider would command. 



The solid portions of the pommage, that which remains in the 

 pressing bags, now called the " math," " cake," or " cheese," and 

 by old writers " powz " or " mure," is often re-ground at the mill, 

 with the inferior fruit, and the addition of a considerable quantity 

 of water. In this way an inferior Cider, Cyderkin, or Purre, for 

 home use, is legitimately made. 



" Some when the Press by utmost Vigour screw'd, 

 Has drained the pulpous Mass, regale their swine 

 With the dry Refuse ; thou, more wise, shalt steep 

 Thy Husks in Water, and again employ 

 The pondrous Engine." 



Phillips, Cyder: 



The iiiath, or cake, is sometimes mixed with chaff, and given 

 to the cattle ; in small holdings, when dry, it is used as fuel ; or 

 lastly it is thrown on the special manure heap to be returned in 

 this way to the Orchards. 



By common consent Pears require comparatively but little 

 grinding. 



IV. FERMENTATION. 



Cleanliness.— In all the varied processes for converting the 

 juice of the Apple and Pear into Cider and Perry, from the very 

 beginning to the end, the most scrupulous cleanliness is required. 

 The Mill should be thoroughly cleaned before the fruit is brought 

 to it ; if of stone it must be scrubbed throughout ; the iron clamps 

 which unite the stones, and especially the leads, which fix them, 

 must be carefully cleaned. If it is an Iron Mill, not only should 

 the stone rollers be scoured, but any rust that may have formed on 

 the framework should be rubbed off. The juice of the Apple will 



