GATHERING AND MANAGEMENT OF APPLES. 313 



commerce. In affections of the kidneys, it is an excellent 

 remedy, and should have a place in every well-appointed 

 cellar. It is a matter of some importance that what cider 

 is made should be made in the best manner. 



Cider and Wine Mills. Fig. 127 represents a cheap ci- 

 der-mill, designed particu- F}g 127 

 larly for those persons who 

 desire to make only a few 

 gallons of cider, or a few 

 gallons of wine. The ap- 

 ples are ground by hand, 

 and the pomace falls di- 

 rectly into the curb where 

 the juice is to be ex- 

 pressed. The grinding ap- 

 paratus is all made of cast- 

 iron, and every part is very 

 durable. Such a mill will 

 be found convenient when 

 one desires to make only 

 part of a barrel of cider in 

 the latter part of summer, 

 or in autumn, when it would 

 not pay to make the same 

 quantity with a large mill. 

 The same press may be em- 

 ployed for many other purposes. Grapes can be run through 

 the grinder, or the juice expressed without grinding. 



Making Cider-vinegar. This liquid is a modification of 

 acetic acid. There are many kinds of acetic acid sold as 

 vinegar, which are so unlike cider-vinegar, that the vile stuff 

 is no more fit to mingle with human food and drink than 

 muriatic acid. Good cider-vinegar is a very useful condi- 

 ment, and often an important luxury on the table. Let it 



14 



Hutchinson's hand cider and wine mill. 



