71 



The liquor must, in the course of its progress to a finished product, 

 pass from a warmer to a colder temperature, and this is here accom- 

 plished I)}' g-ra\itation. The hoist (tig 14, >) at last lifts the finished 

 product from the lowest room to the ground Hoor. Naturally the 

 great casks are never disturbed except for purposes of repair or reno- 

 vation. The finished product is either l)ottled direct in the storage 

 room or transferred to smaller casks for transportation. Maidioles 

 are provided in the floors of each room to permit the passage of the 

 pipes, etc., used in handling the product. 



v-i-r 



Fig. 1-1.— Vertical cross section of two-story German cider cellar. 



ENGLISH FACTORIES. 



There is little that is distinctive about English cider factories. This 

 does not imply that there are not good factories in England; on the 

 contrary, some of the finest products observed anywhere were those 

 of English factories. But there is no definitely recognized standard 

 in regard to either apparatus or buildings and cellars for either small 

 or large factories in England. The best factories seen were copied 

 from those of the French champagne makers of Epernay; but as to 

 mechanical devices or details of arrangement, they show little that is 

 new or of peculiar importance. The cellar plays but a small part with 



