65 



flows from f reshh' crushed fruit, into a cistern at the left of these vats. 

 From here it was pumped into the laroe casks in the fermentation 

 room. The large vat (tig-. J 2, h) is provided for the maceration of 

 pomace after it has been through the press. 



When the pulp is thought to ])e in condition for the press a small 

 car is run alongside and the pulp is laid up in cheeses on a form, using 

 coarsely woven press cloths just as is done in the ])est American fac- 

 tories. When this car is loaded it is run onto the press (/>', tigs. 11 

 and 12), and the hj'draulic pump is put in motion, the car and its load 

 of pulp l)eing lifted by the upward thrust of a hydraulic piston after 

 the manner so common in this countrv. In this factorv the hvdraulic 

 presses were rated at 200,000 pounds direct pressure. 



While this load of pulp is under pressure another car is loaded 

 ready to take its place. On being released from the press the car is 

 run alongside the large vat and the pressed pomace is discharged into 

 it, carefully cut up with a shovel and wet with weak must or water, 

 the amount of liquor added ])eing a])out equal to the pure juice 

 expressed. This round of operations is repeated until the day's grind- 

 ing is exhausted, and the pomace from the tirst pressing then rests in 

 the large vat macerating in water or weak must until thought ready 

 for pressing a second time. The must from the fresh pulp in the vats 

 and cistern is united in the great casks of the fermentation room as 

 pure juice. This is destined for the highest grade cider. 



After eight to ten or twelve hours maceration the pomace is again 

 subjected to pressure on a different press {D, tig. 11) from that used 

 for pure juice, and the must is received in another cistern near by 

 and pumped into another set of casks. This must is used to make a 

 second grade of cider, the "boisson" of the laborers. But this does 

 not complete the operation. Again the pomace undergoes maceration 

 with water or weak must, being then pressed a third time. The must 

 from this pressing is very weak, its specific gravity being l.olo to 

 1.016. This must is used to macerate the pomace after the tirst press- 

 ing, thus adding very material!}' to the quality of the must derived 

 from the second pressing. 



The pomace is no longer of any value for cider purposes. It may, 

 therefore, l)e discharged bv running the car outside the factorv, or it 

 may be ground anew and washed to separate the seeds, which return 

 no small income, as they are in great demand by luirserymen for 

 growing stocks. These seeds are known in commerce in this country 

 as French "crab seed," but they are really seeds of the cultivated 

 apple and not of crabs. 



A second method of extracting the juice from the apple pulp is also 



employed in this factory, viz. diffusion. The diffusion battery ((r. tig. 



12) is located at the extreme left of the main operating room. It 



consists of 6 tanks, about 3i to 4 feet high, mounted on a turntable. 



17247— No. 71—03 5 



