CIDER FROM APPLES AND PEARS. 335 



particles of dirt, and if any are found bruised or rotten they 

 should be thrown out. Ripe, sound fruit is the only basis for a 

 good article of cider, and the practice of mixing rotten apples 

 with the sound, as is frequently done and even advocated by 

 some, cannot be too strongly condemned. Mellow or decaying 

 apples have lost almost all their perfume, a certain quantity of 

 water by evaporation, and a large portion of their sugar. Rotten 

 apples yield a watery liquid of an abominable taste, which pre- 

 vents the cider from clarifying and accelerates its acetification. 



The apples being wiped, sorted, and, if necessary, mixed in the 

 desired proportions, are now brought into the grinder and reduced 

 to an impalpable pulp. By this operation the numerous infini- 

 tesimal cells of the apple should be thoroughly broken up so as 

 to permit the free escape of the juice when under pressure, and 

 the machine which accomplishes this most effectually is the best 

 for the purpose. If the cells are not thoroughly torn asunder, 

 their tendency is to restrain and hold, as it were, in a sack much 

 that otherwise would escape. As regards the crushing of the 

 seeds there is a diversity of opinion, some holding that they 

 communicate to the cider a disagreeable bitterness and acidity, 

 while others consider them as rendering the cider more alcoholic 

 and making it keep better. 



According to M. Bergot, for cider of superior quality it is pre- 

 ferable not to crush the seeds, because the diffused odor of the 

 essential oil would undoubtedly injure the fine taste of certain 

 notable products. For ordinary cider the crushing of the seeds 

 will, on the other hand, be of advantage, because their essential 

 oil helps to give to the cider the bouquet which it otherwise 

 lacks. For cider intended to be converted into brandy the seeds 

 must, however, be crushed. The grinder should be cleansed with 

 hot water every evening or at least every third day. 



The treatment to which the pulp obtained by grinding is sub- 

 jected varies according to the color the cider is to have. Where 

 the consumer prefers a pale-yellow color the pulp must at once 

 be pressed, while for a darker color it is allowed to stand 1 2 to 

 18 hours. 



The next step in the operation is pressing. The various kinds 

 of presses, racks, and manner of laying up the cheese have 



