61 



homo. The family lives in the front of the .structure, and here the 

 office is also located. Extendino- back from the front is a rectan^'-ular 

 structure two stories hiph and about -io feet wide l)v lijO feet loiiu'. 

 The lower story of this rear structure conij)ri.ses one large room with 

 very heavy brick walls without windows. This room is entered from 

 the front by large doors, and has a rear dooi- of smaller size. Along 

 the sides of this room, against the walls, ai'e ran<>-ed iri'cat tanks al)out 

 60 in number with total capacity reaching po.ssibly 2(M),(HI() gallons. 



The illustration (tig. 10) shows a perspective view down the center 

 of the room. Each tank is furnished with a faucet near tlie bottom, 

 and a glass tube connmuiicating with the interior rises the full heiuht 

 of the tank, showing at a glance the height of the licjuor within. The 

 top is tightly closed, but a manhole for entering the tank and taps for 

 introducing the must arc provided. The center of this rotjm is occu- 

 pied b}' casks, pumps, and paraphernalia for racking and handling the 

 cider. Also great cart loads of fruit in sacks are brought from the 

 railwav station, driven to the center of this floor, and elevated to 

 the upper story by a power lift, worked V)y a gasoline (Migine in the 

 second story. 



The second story is used to store fruit, and here is also located the 

 grinder, the gasoline engine which furnishes all the power for the 

 plant, and the tubs or tanks for exhausting the pomace. The fruit 

 for grinding is thrown into a tank of water in which rests the lower 

 end of an elevator screw which lifts it to the grinding cylinders. From 

 the grinder the pomace falls into the press, where it is m:ide up into 

 cheeses after the American fashion and pressed immediately. The 

 object of throwing the fruit into the tank of water is to wash it. whieii 

 is fairly well accomplished by the motion of the elevator screw. 



The exhaustion of the pomace after pressing is accomplished by 

 diflusion with warm water, as already stated. The operations of 

 blending and sugaring were not shown, nor were the details of the 

 sj^stem of fermenting and racking explained other than in \ ague 

 terms. However, the must is both fermented and stored on the tir>t 

 floor and is run off into casks for market as desired. 



The product, as sampled in several stages of manufacture, was very 

 inferior, and had little resemblance to that of standard Normandy 

 ciders. This factory is making about 200.000 gallons of cider annually. 

 The construction of the factory, arrangement of machinery, tanks, 

 etc., is quite unique, and apparently advantageous. 



A characteristic of the French "cidreries" was the almost total 

 absence of cellars. Thus, in the factory just described the storage is 

 wholly above ground. This is the rule in Franco, while just the 

 opposite is true of Germany. 



Za Cldrerie de T Zhvwn Agrtcolc.—Th^ best type of factory examined 

 in the French cider couutrv is that of an agricultural union at St. 



