PREPARATION OF CIDER AND FRUIT-WINES. 321 



A is the copper basin to receive the cider from platforms, and 

 has an outlet through the bottom, about 6 inches in diameter, 

 for the cider to pass off into the tank below. B is a copper tube 



encasing the rods. (7, (7, C, C are four posts fastened to the plat- 

 form to hold guide-pieces for racks. D, D are rack guides. 



Ferguson's improved racks. The single racks are made of some 

 light and tough wood bass-wood or spruce seems best cut into 

 strips about \ x J inch and placed about \ inch apart, with four ? 

 five, or more elm strips, 2 inches wide and about f inch thick, 

 placed across and nailed to the narrow slats. The 2-inch slats 

 extend beyond the narrow ones on each side about 4 inches. 

 This is to support the wings, which are fastened to the rack by 

 3 or more bronze hinges. These wings, with the aid of 2 re- 

 taining bars, make the box to form the pomace in. The slats 

 are rounded on the edges so as not to injure the press-cloth. 

 Steel wire nails or wire staples are used of sufficient length to 

 clinch. 



Double racks are made by using slats j^-x-J- inch. The slats 

 on one side are laid directly across the slats on the other side. 

 .Four wide slats are put at the outer edges, then these are all fast- 

 ened together by steel wire nails or staples. These racks have 

 the advantage of having an even surface on each side. The 

 press-cloth will last much longer than when used on single racks, 

 where it is strained over 4 to 9 elm slats. 



To lay up a cheese with the Ferguson improved rack, com- 

 mence on the platform of the press and lay a rack ; then turn up 

 21 



