HOW TO GROW GOOD ORCHARDS. 345 



CHAPTER L. 



ON CIDER-MAKING AND ITS MANAGEMENT. 



In making cider or perry it is well not to begin 

 unless the weather be moderately cool, as in hot 

 weather the changes in the fluid become too rapid, 

 and it consequently does not keep well. 



The first process will be to grind the fruit into as 

 perfect a state of pulp as possible. This will be 

 effected when the kernels are decidedly crushed. 

 Such a state of pulp usually ensures the best results, 

 not only from the fact that the whole juice of the 

 fruit is not only set free, but it is all exposed to the 

 action of the air, by which both the colour and 

 quality are greatly improved ; and, besides this, 

 every good quality is decidedly increased by having 

 the principles and flavour of the kernels mixed with 

 the other juices. 



The method by which this is best effected is by 

 grinding in the usual circular stone horse-mill. 

 This is confessedly a slow process, but notwith- 

 standing the newer methods, to be presently de- 

 scribed, we still prefer it to all others, and that from 

 the great completeness with which the grinding is 

 effected. 



Of late years cider-mills have been brought out 

 which essentially consist of a combination of gribbling 

 teeth, by which the fruit is first torn to pieces, and 



