PREPARATION OF CIDER AND FRUIT-WINES. 



319 



Fig. 69. 



and frequently three and four, set in a strong frame-work of 

 double timbers, were found no more than sufficient to separate the 

 cider from the pomace. In order to operate these screws a long 

 heavy wooden lever became necessary, which required the united 

 services, of four or five men to handle, and not ^infrequently the 

 strength of a yoke of oxen was called into requisition before the 

 work could be accomplished. An improvement upon the wooden 

 screw was made by the substitution of the iron screw and iron 

 nut. But the objectionable feature 

 of having to handle heavy and 

 cumbersome levers still remained, 

 making labor irksome and ex- 

 pensive. In modern presses this 

 difficulty has been entirely over- 

 come, and the juice is extracted 

 from the pomace with great ease 

 and completeness. 



Of the many presses before the 

 public we illustrate a hand-press 

 and a power-press manufactured 

 by the G. H. Bushnell Co., of 

 Thompsonville, Conn., the same 

 concern furnishing presses of all 

 sizes between these two. Fig. 69 



shows the " Farmer's cider-press." It is 7 feet 1 inch high with 

 a width between the rods of 3 feet If inches. It will hold 15 to 

 16 bushels of apples at a pressing and is especially designed for 

 individual use. It is also admirably adapted for squeezing the 

 juice from small fruits, berries, etc. 



Fig. 70 shows the " Extra power cider-press," with revolving 

 platform. It is 13 feet 4 inches high, 6 feet 4 inches wide be- 

 tween the rods, and has a platform 13 feet 3 inches long. It 

 gives a pressure of 250 tons. The press is always loaded in one 

 place, and consequently the grater can be located immediately 

 over the middle of the cheese, avoiding the necessity of convey- 

 ing the pomace from one end of the press to the other. This 

 press can easily make a pressing of 12 barrels of cider each hour. 



