348 now to grow good orchards. 



and expeditiously getting all the juice from the 

 pulp.. 



In Dorsetshire the ground pulp or "pummy" is 

 usually put upon a flat stage between layers of straw, 

 which are deftly turned up at the edges so as to keep 

 the "cheese" together. Upon the top of the cheese 

 is placed another flat board, which is acted upon by 

 the press. 



In Worcestershire and Hereford the pulp is pressed 

 in hair cloths, which plan is much more perfect than 

 with straw. 



In pressing it is well to observe that the pulp be 

 ground on one day and pressed the next, as not only 

 colour but general richness in quality results from 

 exposure. The dark colour which an apple assumes 

 on being cut is due to this cause, not as supposed to 

 the steel knife, for the change mentioned is equally 

 certain with a silver one. In the now almost ex- 

 ploded plan of scooping apples, the pulp of even sour 

 apples becomes sweet by the process. 



As the juice is exuded from the press it falls into 

 a trough beneath, which is divided into two parts 

 by a grating with small holes, by which the particles 

 of pulp are separated, and from this the clearer fluid 

 is conveyed to the cask. 



As regards straining, we have seen some of the 

 finer sorts of perry made by a more complete strain- 

 ing than the above ; in fact, a rough kind of filtering 

 in flannel bags. This would take too long a time for 

 general purposes. It is, however, a good way of 

 making drink for bottling. 



The after-management of cider and perry is a sub- 

 ject upon which much has been both said and written. 



