58 



uted over it to the depth of -t or o inches. This is then covered with 

 a second hiyer of stniw. and the operation is repeated. Tiie straw is 

 laid on very carefully, radiating outward, the butts projecting a hit 

 over the edge of the cheese. The workmen aic very adept in hiying 

 up the cheese in this fashion, and produce a reinarkal)ly true even 

 block of pomace. When completed, the edges are cut down .straight, 

 and the pomace and bits of straw are spread on top of the cheese, and 

 then all is ready for the application of pressure. The interposed beds 

 of straw serve exceUently to drain the cheese when under ]irossui'e. 

 Indeed, this method has strong features to conunend it. 



After removing the pomace the trough is resupplied willi fruit, and 

 the operation is repeated. Thus one hand attends to the crushing, lays 

 up the cheese, presses out the must, and bears it away, in this way 

 working up about 2^ tons of fruit daily. The fruit is ground in 

 batches, as just described, and the results of four or ti\(' lots go to 

 make up one cheese. When this is completed, the horse is removed, 

 and the press is started on the cheese. 



There are many styles of presses used, but one of very ancient type 

 is worthy of rather extended description. The particular one liere 

 described bore dates which indicated that it had l)een in use for two 

 hundred j^ears, and this style was formerly the only i)ow('r i)rcs> u>ed. 



The essentials of this structure are two immense beams of oak. 

 These beams are 14 inches square and 20 feet long. One constitutes 

 the base and rests on a firm foundation to which it is securely attached. 

 On this a short distance from one end is made fast the platform which 

 supports the cheese. The other beam is freely movable. At the end 

 just to the rear of the cheese platform the free beam moves up and 

 down between two strong uprights, which are mortised through at 

 intervals to permit of heavy cross bars being inserted to suppoi-t the 

 beam at any desired height. The other end is unattached, save that a 

 large wood screw passes through it and enters a huge block on top of 

 it, which block is threaded and acts as a nut. This wooden screw is 

 attached to the lower beam, but works freely in a socket. 



While the cheese is building, the upper beam is elevated, front and 

 rear, out of the wa}^ When read}' to apply pressure, the end nearest 

 the cheese is let down on the heav}' blocking which covers the latter, 

 and is then securely "blocked" by means of cross bars so it can not 

 rise. Then the other end is lowered until the beam rests fairly (»n the 

 blocking over the cheese. Its verv weioht causes the nuist to flow 

 freely at once, but power is now gradually applied by running doMii the 

 wooden nut until it rests on the beam, then turning the great wooden 

 screw slowh', by means of levers inserted in large augur holes through 

 the same, until this beam comes into a hori/iontal position. The pres- 

 sure is applied very slowly, the attendant bearing off the must, as 

 it flows, to the casks in the adjacent fermentation room. When the 

 flow of must becomes much reduced, the screw is loosened, the front 



