105 



the lees at the first racking-, or at most a second racking-, there is sure 

 to be difficulty in securing- a bright product unless the filter or some 

 other method of clarifying- is resorted to. The use of tannin to assist 

 in clarifying- ciders has already been mentioned. 



Filters of various types are in conmion use in the different countries 

 visited, some being very primitive, while others are the best up-to- 

 date appliances seen. 



The hag filter.— Oi primitive filters, the most simple was a device 

 in form much like the insect nets used by entomologists to catch but- 

 terflies (fig. 23). The cloth used was linen, of such a texture as to 

 thoroughly strain the finest particles out of the cider. It is sometimes 

 called forfar. These conical bags are about a foot in dianicter at the 



Fin. 23.— Linen sack gra%'ity filter. 



larger end and taper to a point, the length being about 18 to 30 inches. 

 They were used in considerable numbers, supported on a rack over a 

 vat, as indicated. The flow through these bags is slow, and the cider 

 is so much exposed to the air that if there is any tendency to mal- 

 fermentation this process must surely increase the troul)le. The cloths 

 need frequent washing to clear them of lees, but should not be treated 

 with hot water. This device was in use in both small and large factories 

 in England, sometimes with fresh must, but usually when racking the 

 first time. It is not commended for use in America. 



Tuh filter. — The best simple device seen was a large tub or vat with 

 a finely perforated false bottom, supported several inches above the 

 true bottom, the space between l)oing packed with wood pulp which 



