318 VINEGAR, CIDER, AND FRUIT-WINES. 



holt which allows the concave to be set as close as desired to the 

 cylinder, and is held to its place by coil-springs which will give 

 enough to allow stones to pass and yet hold rigid in grinding 

 even frozen apples. The frame is one casting, and as the concaves 

 are fast to the frame they cannot get out of line or be displaced, as 

 is the case when the concave is fast to the hopper. The hopper 



Fig. 68. 



can be readily removed to adjust knives and all parts are adjust- 

 able and easy to get at. This machine can be gauged to grind 

 from 200 to 400 bushels per hour. Power required to grind six 

 bushels per minute about six horse-power or about as many horse- 

 power as desired to grind bushels per minute. 



Presses. For obtaining the juice from berries, etc. a press is 

 generally not required, or at least only a slight pressure ; the 

 greater portion of it runs out from the must by placing the latter 

 upon a cloth spread over a perforated bottom in a vat. The juice 

 retained by the lees, which is, as a rule, very sour and has to be 

 diluted with water, can be extracted with the latter more completely 

 than is possible with the strongest press. 



For obtaining the juice from apple pomace, etc. a good press 

 is, however, an important auxiliary. Before the introduction of 

 screws the method of extracting the juice of the apple was by 

 the use of heavy weights, wedges, and leverage. Until within a 

 late period a large wooden screw was used and is even now T 

 employed in some sections of the country. Of these screws two 



