076 



PRACTICE OF AGRICULTURE. 



Tart III. 



runner, is fixed (or ought to be, though it is frequently wanting) a cogged wheei working in a circle of 

 COgf, Sxed ii|ion the bo.i of the mill 



414i The diameter qf the wheel is determined by the height of the axis above the bed of the mill ; the 

 diameter of the ring of cogs, by the distance of the wheel from the centre of motion. The use of COg 

 wheels is to prevent the runner from sliding, to which it is liable when the mill is full ; the matter, when 

 nearly ground, rising up in a body before tl.e stone Betides, by assisting the rotatory motion of the 

 stone, it renders the work more easy to the hone These wheels require to be made with great exact, 

 ness; and in a country where carpenters are unaccustomed to them, a millwright should be employed in 

 fixing them. The mill is placed so as to leave a horse-path, about three feet wide, between the bed 

 and the walls ; so that a moderately sized mill, with its horse-path, takes up a space of fourteen or fifteen 

 feet every way. 

 414i A cidcr-t/iul i-i use in the suiitli of France (yf». 604.) is worked on a circular platform of boards, 



and instead of stone the wheel or conical roller (a) is of 

 cast-iron. The fruit is spread thinly over the platform, 

 and the roller moved round by one man or a woman. 

 From the roller's covering more breadth than the narrow 

 bark wheels in use in England, more fruit is crushed in 

 a short time by this sort of mill than would at lirst 

 sight be supposed 



4144. An eligible description of mill, where cider is 

 only made for private use, consists of a pair of fluted 

 rollers working into each other. These rollers are of 

 cast-iron, hollow, about nine inches in diameter, with 

 flutes or teeth, ahout an inch wide, and nearly as much 

 deep. In general they are worked by hand, two men 

 working against each other. Between these the fruit 

 passes twice; the rollers being first set wide to break 

 it into fragments, and afterwards closer to reduce 

 the fragments and the seeds, the bruising of the latter being of essential use in making high- 

 flavoured cider. 



4l4o. The apple-mill is an iron machine. Where iron-mills have been tried, this metal has been found 

 to be soluble in the acid of apples, to which it communicates a brown colour and an unpleasant taste. 

 No combination has been ascertained to take place between this acid and lead ; but as the calx of this 

 metal readily dissolves in, and communicates an extremely poisonous quality to, the acetous juice of the 

 apple, it should never be suffered to come into contact with the fruit or liquor. (Ktiight on the Apple mid 

 Pear.) In Ireland the cider-mill is composed of two horizontal wooden cylinders, covered with studs of 

 iron like an organ barrel. These work into each other and crush the apples, which are afterwards beat 

 in a vessel with wooden pestles. 



4146. The cider-press in Herefordshire is a modification of the common screw-press. In Ireland the 

 press bears a considerable resemblance to the common wine-presses of France, that being effected by a 

 long lever which in England is effected by a screw. It will save some subsequent trouble if, in pressing 

 out the juice, the action of the press be applied gradually, and very slowly increased. In this way the 

 juices, at first running muddy, will at length come off perfectly transparent {Lardncr's Cyclo. Dom. Econ.) 



4147. Cider cloths are used for containing the pommage in order to its being pressed. 

 They are usually made of common hair-cloth ; but such as is rather close in its texture 

 is the best. The size is generally about four feet square ; and they hold about two or 

 three bushels, or as mud) as the mill can grind at once : and these are heaped over each 

 other till the press is full. The larger presses will hold from eight to fifteen bags, which 

 yield from one to two hundred gallons of liquor, according to the largeness of what is 

 termed the cheese. To perform the work neatly, it is necessary to have two sets of these 

 bags : for they clog and fur in pressing, and consequently become unfit for use till they 

 have been washed and dried ; so that, while this is doing, either the press must stand 

 still or another set be ready to employ it. But some, instead of hair bags, lay long 

 straw under the pommage, the ends of which they turn up over it ; then cover the 

 pommage entirely with fresh clean straw, upon which they spread another layer of 

 pommage, and so on alternately, till the press is full. Either of the methods will do ; 

 but those who are desirous of doing the work in the neatest and best manner generally 

 use bags. 



4148. The cider-vat is a vessel made for the purpose of receiving the pommage, or the 

 cider before it is racked off into the cask. Vessels of this kind should be made of wood, 

 as where lead is employed it is liable to be corroded by the malic acid. 



4149. Cider casks, when new, though the wood be ever so well seasoned, are apt to 

 give a disagreeable relish, unless due caution be used before-hand. Frequent scalding 

 witli hot water, into which some handfuls of salt have been first thrown, or with water 

 in which some of the pommage has been boiled, and washing afterwards with cider, are 

 the usual remedies against this evil, and seldom fail of removing it effectually. Of old 

 casks, beer-vessels are the worst, as they always spoil cider ; and, in return, cider-casks 

 infallibly spoil beer. Wine and brandy casks do very well, provided the tartar adhering 

 to their sides be carefully scraped off, and they are well scalded. 



Chap. XI. 



Laying out of Farm and other Citlturable Lands. 



4150. The farming lands of an estate are in general the grand source of its annual 

 rental. The demesne lands are chiefly fur enjoyment ; the roads afford no direct in- 

 come ; the villages, manufactories, commonly the mines and fisheries, and often also 



