322 VINEGAR, CIDER, AND FRUIT-WINES. 



the wings on each side of the rack and place the retaining bars 

 on each end, with the hooks on the outside of the wings, so as to 

 hold them up. Over this box spread the cloth, fill the box evenly 

 full of pomace, then turn in the sides and ends of the cloth over 

 the pomace, the cloth being of sufficient size to cover it. The re- 

 taining bars are then removed, allowing the wings to fall in 

 place. Another rack is placed on the cheese just made, the re- 

 taining bars placed in position to hold up the wings, another 

 cloth placed on the box, etc., and this operation is continued 

 until there is the right number of layers in the press. A rack 

 should be placed on the top of the last layer. A guide should be 

 used in laying up the cheese, so as to bring each rack directly 

 above the other. 



Plain racks. These are made, either single or double, of slats 

 of the same description and dimensions as are used in the Fer- 

 guson racks, but in the place of wings and retaining bars, a form 

 square in size and 4 inches deep is used to form the sides of a 

 box for the pomace. In laying up a cheese commence by placing 

 a rack on the platform, and upon this place the form, spread a 

 cloth over the form and fill even up with pomace ; then fold the 

 ends and sides of the cloth over on to the pomace, as described 

 with the other style of rack, and remove the form. Place an- 

 other rack on the layer just formed, and put the form on that 

 and proceed as before until the cheese is complete. It will re- 

 quire one cloth less than the number of racks used for a cheese. 

 Care must be exercised in laying a cheese to have the racks come 

 evenly, as they are liable to tilt if they overhang. The best way 

 to avoid the liability to slide or tilt is to lay the racks alternately 

 the length and breadth of the press. 



Fig. 72 shows Willson's telegraph wine and cider mill. The 

 upper roller is furnished with sharp projecting ribs, which cut 

 the apples into pieces sufficiently small to be readily received be- 

 tween the lower rollers. The two lower crushing rollers are cast 

 with ribs and grooves, and these draw in the pieces prepared 

 by the upper roller, and by this means the fruit is thoroughly 

 mashed between the smooth segments, which breaks all the cells 

 of the apples and makes the subsequent labor of pressing much 



