51 



In starting- a cider -making- establishment there are several points of 

 importance which should he more or less observed. These are: 

 (1) Supply of fruit; (2) supph^ of pure water easily carried into the 

 factory under some pressure; (3) the la}^ of the gfround in regard to 

 drainage, and the l)uilding of cellars or basement rooms; {-t) conven- 

 ience for disposal of product, proximity to i-ailroad station, etc. 



These conditions are of equal importance to the small maker and to 

 the large factory. 



pri:mitive methods and ApruANrEs. 



Persons employing very old methods of manufacture were oljserved 

 in each of the three countries visited, but particularly in France, 

 where there is in common use the old "tour Ti auge" mills; in fact, a 



Fir;. 2. — The "tour a auge"' apple cnisher, Xonnandy, Fninoe. 



modification of them is in use in some of the large factories driven by 

 steam power. This machine is also in use in England, but to a very 

 limited extent. In Germany, ancient hand devices were in use. l)ut 

 the '"tour" was not seen. This very ancient device for crushing* fruits 

 before expressing the must is shown in the accompan^Mng illustration 

 (fig. 2). It is constructed of stone or of wood or by putting on a 

 heav}' layer of cement over an iron form. Necessarily the trough 

 must be made of some materi-.d that will not be acted upon by the 

 fruit juices. The plan of construction and the opeiation are very 

 simple. The entire apparatus is ordinarily about 10 feet in diameter. 

 The outer and inner walls (fig. 2, a^ a') are about 30 inches high, and 

 inclose a circular trough (/>), in which the grinding or crushing is 

 done. This trough usually narrows toward the bottom, being about 

 20 inches wide at the top and 11 inches at the bottom. The inner 



